Hors D’oeuvre Selections

Dining Room at Red Coach Inn Restaurant

All hors d’oeuvres are served 25 counts per order

Cheese and Fruit - $54
Various Seasonal Cheeses and Fruits served with Assorted Crackers

Vegetable Crudité - $47
Assortment of Vegetables and Dip

Stuffed Mushrooms - $42
Crabmeat Stuffed Mushrooms with Chive Cream Sauce

Brie - $50
Baked Brie with Toasted Walnuts, Fruit and Toast Points

Chicken Wings - $40
Chicken Wings with Buffalo, Barbeque, Teriyaki or Honey Garlic Sauce

Beef Skewers - $62
Skewered Beef, with Onions and Peppers in Teriyaki Glaze

Mixed Vegetables - $38
Grilled Mixed Vegetables with Jamaican Jerk Seasoning

Sea Scallops - $100
Bacon Wrapped Jumbo Sea Scallops

Calamari - $50
Parmesan Fried Calamari Served with Roasted Tomato Sauce

Chicken Tenders - $50
Almond Crusted Fried Chicken Tenders with Sweet and Spicy Sauce

Tiger Shrimp - $100
Parmesan Horseradish Stuffed Bacon Wrapped Jumbo Tiger Shrimp

Clam Fritters - $58
Clam Fritters with Island Style Tartar Sauce

Clams Casino- $50
Baked Clam on the Half Shell with Breadcrumbs and Bacon

Coconut Shrimp - $100
Toasted Almond and Coconut Fried Shrimp with a Spicy Orange Sauce

Lamb - $100
Creole Grilled Rack of Lamb

French Bread - $37
Toasted French Bread Rounds with Tomato Bruschetta

Salmon Platter - $130
Smoked Salmon Platter with Toasted Baguette Rounds, Lemon Dill Cream Cheese Spread, Capers and Shaved Red Onions

Shrimp Cocktail - $68
Chilled Shrimp Cocktail with Lemons and Cocktail Sauce

Antipasto Platter - $75
Assorted Smoked and Cured Meats with Sweet Pickled Vegetables, Mix of Olives and Assortment of Cheeses served with Toasted Baguette Rounds

All banquet charges are subject to 15% service charge, 5% Event Coordinator, and 8.00% sales tax.

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