The Greenhouse Party Room
This beautifully decorated room with walls of glass
can accommodate up to 50 people and is
available for Weddings, Rehearsal Dinners, or Private Parties.
Wedding and Banquet Facilities
530 Milton Road
Rye, N.Y. 10580
Telephone: 914-967-8140
Fax: 914-921-0654
The Alcove
This cozy intimate room is available for
private parties up to 20 people.
 Banquet Party Information | Banquet Menus | Off Premise Catering
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Banquet Party Information & Approximate party prices:

Approximate party prices:
$68 per person for food

$2.00 per person per
hors d'oeuvre

$8.50 per drink and up

House white wine
$35.00 per bottle

House red wine $40.00/
$45.00 per bottle
Tax 7.5% - Gratuities 20%		 Private Parties for
Sunday Lunch
3 Course Start at $45.00 per
person plus Hors D'oeuvres, plus wine

Lunch Prices for Parties Weekdays
3-Courses $25.00
Group parties choose 1 appetizer, 3 entrees, dessert is a sampling of our house desserts.

Lunch Prices for Parties Saturdays
3-Courses $65.00

Lunch Prices for Parties Sundays
3-Courses $45.00
Group parties choose 1 appetizer, 3 entrees, dessert is a sampling of our house desserts

 Dinner Party Options
$68 per person plus tax and gratuities for a 3-course meal. Wine, cocktails, soft drinks, coffee or tea upon consumption.
$100 per person plus tax and gratuities for passed canapés with house wine for reception, 3-course meal with house wine, dessert with regular coffee or tea.
$120 per person plus tax and gratuities for passed canapés with house wine or cocktails for reception, 3-course meal with house wine, dessert with regular coffee or tea (Extra charge for top shelf)
$150 per person plus tax and gratuities for passed canapés with cocktails for reception, 5-course meal with wine pairing. (Does not include after dinner drinks.

All menus for your special event are customized to your needs. Prices for parties are approximate as depending on selections, prices may vary. We will be happy to customize your event and discuss your personal needs, menu and prices with regard to your private party or celebration. A glance at our hors d'oeuvres list, à la carte menu and a price sheet for approximate costs will familiarize you with what we offer. Choices for Entrees can be made from the menus below or you can customize your own. Menus for Hot and Cold Hors d'Oeuvres are also available.

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Party Hors d'Oeuvres

Hot Canapés ($2.50 per person per selection)
 

-Spring roll of seafood
-Onion tart with bacon or purée of sweet black olives
-Swiss cheese puffs with or without bechamel
-Parmesan - paprika puff pastry sticks
-Spinach and forest mushroom purses
-Mini burger of tuna, beef or salmon
-Shrimp grilled on fennel skewer, rouille sauce
-Kebab of beef filet on peppers and onions
-Goat cheese croquette with grape sauce
-Barbajuans (fried raviolis) of persillade herbs and ricotta
-Tiny crab cakes, salmon roe
-Goujonettes in fine bread crumbs (chicken fingers), honey mustard dip
-Phyllo of vegetable julienne
-Pistachio crumble of snails and garlic
-Frankfurters wrapped in pastry and Dijon mustard

Cold Canapés ($2.50 per person per selection)
 

-Choice of chilled soups (melon, asparagus, gazpacho)
-Porcupine of shrimp on pineapple, curry dip
-Tomato bread crostini of duck paté, house relishes
-Smoked salmon tartar on a waffle potato
-Napoleon of avocado mousse and crabmeat on cucumber ring
-Cantaloupe melon with smoked duck or proscuitto
-Shot of caramelized apple and gorgonzola crumble
-Blue fin tuna, cured mustard oil served with mustard seeds wrapped in radish slice
-Hard quail eggs "Mimosa"
-Seafood salad, basil tomato on endive
-Ceviche of scallops and garden herbs
-Smoked trout, crème fraiche, chervil, buttered baguette toast
-Dwarf tomato filled with basil pesto goat cheese
-Brochette of shrimp and pineapple with curry sauce
-Domestic sturgeon caviar on blinis ($9)
-Foie gras confit on brioche toast ($5)
-Lobster roll ($4)
 

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Lunch Party

Chilled spring pea soup with mint foam
or
Salad of field-picked greens, vegetable crudités and basil vinaigrette
or
Warm green asparagus, asparagus mousseline sauce
***

Medley of seafood dressed in cannelloni, lobster sauce
 or
Oven-roasted leg of duck with fricassée of seasonal greens
or
Seared rib eye steak, jardiniere of vegetables, Syrah grape wine sauce
***

Fresh strawberry tart, berry coulis
or
Selection of minute made sherbets and fruits
or
Didier's inspiration of the day
 

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Party Appetizers
Salade saisonniere:
Assiette of field-picked greens spring-mosaïc vegetables crudités, edible flowers, basil-pesto vinaigrette
Calamars aux patés:
 Calamari with Abalone mushroom and lobster-coral sauce with "Rubik cube" pasta

Gros Dormeurs:
Snails baked in garlic flan with a pistachio crumble, parsley coulis  
Potage aux petits pois frais:
Chilled spring pea velouté soup with mint foam
Carpaccio:
"Surf and turf" colorful carpaccio of assorted seafood and beef tenderloin, red bell-pepper terrine, citrus dressing
Foie gras de New York:
Sampler of "Labelle Farm" foie gras, millefeuille of raspberry and apple, essence of demi-glace (add $10)
Cocktail à la chair de crabe:
Crabmeat-tini, avocado pear, tomato fondue dressed with a sauce Russe au cognac, fine herbs
Asperges aux crevettes:
Green asparagus feuilleté with herb-seasoned sauteed shrimps and asparagus mousseline sauce
Terrine de Canard:
Country-style duck paté, sweet and sour relishes - Yves Gonnachon -
 

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Party Entrees
Flétan du Canada:
 Seared thick Northern Atlantic fillet of halibut with creamy cauliflower, summer black truffle mousseline, braised baby romaine lettuce, thin potato wafer
Dorade de la Grèce:
 Mediterranean snapper with chick pea pancake, eggplant caviar, charred artichokes and Taggiasche black olive sauce
Sole de La Manche:
 Fresh grilled Dover sole with Dijonnaise mustard sauce, melody of young vegetables and roots ($15)
Homard du Maine:
Slowly poached buttered Maine lobster with glazed carrot confit, arugula sauce, risotto-style orzo pasta (add $4)

Coquilles St. Jacques de l'Atlantique:
"Semi Cru" seared sea scallops, grapefruit relish, ceviche-style dressing, pickled radishes, sugar snap peas
Veau du Mid-West:
"Grenadins" of veal loin with simmered forest mushrooms sided by a salad of tiny celery and amaranth leaves, potato maxime, parmesan crisp
Agneau du Colorado:
Double lamb chops sprinkled with sundried tomato persillade, provençal -style vegetables, garlic-confit croquettes, white bean coco jus (add $4)
Boeuf du Kansas:
Grilled rib eye steak of beef, fondant of melting vegetables, baked shallot-Syrah grape wine sauce
Ris de veau à la plancha:
Crisp escalope of veal sweetbreads, gnocchi napolitaine, julienne of shiitake, onion fondue, emulsion of green-apple mustard

Caneton du Long Island:
Roasted breast of duck with bing cherries, sauce gastrique, purée of carrots and red beets, potato croquette
 

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Party Desserts

Fromages
Choose from our selections of mature cheeses
Enjoy our fresh breads baked daily on the premise
Desserts Gourmands
Ba'bord:
Chocolate savarin in a raspberry syrup with Caracas chocolate mousse, fresh raspberries and a crisp "sail"
Apricot Bergeron:
Roasted whole apricots with honey-butter and pink peppercorn on toasted brioche, vanilla panacotta and ice cream
Perle des sables:
Orange semolina cake over Grand Marnier mousseline, bitter orange compote and crispy puff pastry, marinated orange segments
Habits de Fraise:
Degustation of strawberries as a chocolate tuxedo, broiled in a sugar crust, charlotte, sherbet, poached in red wine, granité
Dome Coquin:
Chilled Bing cherry chilled parfait with pistachio ice cream center, pistachio crumble, cherry jubilee sauce
Carré Luxe:
Hazelnut dacquoise and praline mousse covered with intense dark chocolate glaze and gold leaf, sugar pulled filberts
Glaces minut': 
Selection of minute made sherbets and ice cream individually presented with their own accompaniments
Desserts du jour: 
Regularly changing inspiration and soufflé of the day
*********

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