Breakfast
Orange Juice or Apple Juice
Bananas, Oranges, Cantaloupe and Honeydew Melon
Breakfast Frittata – The Healthy Choice – Eggs, Cheese and Fresh Vegetables
Scrambled Eggs, Hard Boiled Eggs and Home Fries
Warm Cinnamon, Powdered Sugar and Plain Donuts
Assorted Whole Grain Cereals
Freshly Prepared Oat Meal with Brown Sugar
Vermont Fresh Greek Fruit Yogurt Cups
Skim Milk or 2% Milk
Lunch
Thinly Sliced Ripe Tomato with Fresh Basil, Feta Crumbles and Extra Virgin Olive Oil Drizzle on Warm Freshly Baked Ciabatta
Lemon Dijon Romaine Salad with Grape Tomatoes and Feta
Soup of the Day – Potato Chips
Tuna Salad, Chicken Salad, Grilled Chicken, Hummus and Salad Bar
Pasta Alternative with Sauce of the Day
Selection of Fruits, Yogurts and Cottage Cheese
Fresh New Jersey Peaches
Homemade Fresh Lemonade, Milk and Water
Afternoon Snack
New York State Delicious Apples from Yonder Farms
POINT O’RITZ 2016
RECEPTION AND HORS D’OEUVRES ON THE MAIN LAWN
Chunks of Batter Fried Mozzarella with Sauce Marinara
Fancy Asian Spring Rolls
Edamame Dumplings
Deep Fried Cheese Ravioli
Artisan Pizza Bites
Crispy Chicken Teriyaki Potstickers
Party Beverages
THE GRAND DINNER A LA RITZ
Our World Famous Panko-Crusted Lemon Chicken
In Egg Batter, Splashed with Lemon and White Wine and Sautéed in Creamery Butter
Broiled Fresh Pollack Filet with Citrus Buerre Blanc Sauce
Rainbow Colored Ricotta Filled Tortellini a la Posh POP served with a delicate Sauce Alfredo
Linguini alla Carbonara – Fresh Cream, Crispy Turkey Bacon Crumbles and Egg Yolk Tossed with Freshly Grated Parmigiano Reggiano
Charcoal Grilled Beef Paillard with Chef Bryan’s Special Fresh Oregano-Chimichurri Sauce
Eggplant Parmigiana alla Point – Eggplant Cutlet Lightly Breaded and Topped with Homemade Marinara Sauce and Fresh Mozzarella Cheese
Sauteed Broccoli Florets Tossed in Extra Virgin Olive Oil and Fresh Garlic
Caesar Salad Deluxe
Assorted Homemade Dinner Rolls, Focaccia and Lavosh
THE GRAND ICE CREAM BUFFET
Design Your Own Ice Cream Sundae
Choice of Vanilla Bean, Decadent Chocolate Cookie Dough, Cookies and Cream, Mint Chocolate Chip and Salted Caramel
Smashed Oreo Cookie Pieces
Hot Fudge, Caramel, Strawberry and Marshmallow Sauces
POP Blue and White Sprinkles
Chocolate and Rainbow Sprinkles
Whipped Cream
CHEF DE CUISINE
Bryan Walsh, Executive Chef
Tom Rougan, Chef de Cuisine
Seba, Dining Room Manager
Sean, John, Adrian, Nora, Natalia and Greg, Sous Chefs
BANQUET PREPARATION
Kyle, Luis, Luis, Majek, Nora, Blanca, Adam, Agata, Iwo and Marciana
SERVICE BY
The Great Peak of 2016 and the POP Banquet Staff
Evening Snack
No Evening Snack – Too Much Food
