The Classic deviled egg goes Bavarian…or Pennsylvania Dutch, depending on what you read! Eggs are placed in a brine of cider vinegar, whole beets & their juice, sugar and water. The eggs then remain in the brine until they have developed a beautiful red color. Sliced in half, the yolks are i and removed and mashed with mayo, mustard and sweet relish. Served on a bed of curly parsley

Smoked Salmon Canapés with Wasabi Crème Fraiche

Creme Fraiche combined with horseradish and Wasabi (a Japanese horseradish paste) placed on top of a circle of baked puff pastry and garnished with a small mound of salmon and a tiny sprig of dill

Herbed Crepes with Smoked Salmon and Radishes

A fresh dill and chive baked crepe is spread with lemony cream cheese, smoked salmon and radishes, rolled and sliced crosswise.

Poached Salmon

A Three Sisters favorite! Delicate whole salmon poached in white wine and herbs and served on a bed of colorful garnish with a thin vein of caviar on top. Delicious Mustard-Dill and Tarragon-Arugula sauces served on the side. May be served as an appetizer item or as an entree

Cocktail Tomatoes

Delicate cherry tomatoes filled with a mixture of crab-meat, finely diced celery, grated onion. Served chilled on a bed of parsley

Filet of Beef Tenderloin on Béarnaise bread

Sliced baguettes of French bread spread with freshly made Béarnaise butter warmed then topped with a slice of beef tenderloin and garnished with parsley and cracked pepper

Frenched Rack of Lamb with Garlic and Herbs

A Three Sisters favorite! Frenched racks of lamb are covered with a garlic herb paste containing parsley, thyme, and rosemary followed by a quick braise and roasting. Served as an entrée or in a chafing dish as a appetizer

Filet of Beef Tenderloin

A Three Sisters favorite! Delicious basted tenderloin cooked until medium rare, sliced, and served on platter with condiments and fresh rolls on the side. May be served thickly sliced with Au Jus for an entrée or sliced thin for buffet sandwiches

Country Ham and Biscuits

Delicious ham is sliced thin and served on an "Angle Biscuit" made with creamy buttermilk and yeast. Served with a variety of mustards.

Turkey Croissants

Oven Roasted turkey, thinly sliced,served on cocktail croissants with romaine lettuce and a variety of condiments.

Potato Latkes with Caviar

Shredded potato and onions, fried to a crispy golden brown and topped off with a dollop of sour cream and caviar

|| SALAD SERVICE, SOUPS, AND SIDE DISHES ||

Gazpacho

Delicious Spanish cold soup recipe full of fresh vegetables and seasonings combined together then pureed and served with a garnish of sour cream, and finely chopped tomatoes, cucumbers and bell peppers

Escarole Bean Soup with Smoked Sausage and Tortellini

A hearty soup with fennel, smoked sausage, Cannellini beans, chopped escarole, and tri-colored cheese-filled Tortellini. The soup is seasoned just right with a variety of herbs and served with grated Parmesan on top

Broccoli Cheese Soup

A classic Erie Club recipe that makes a delicious dinner all by itself with a side of salad and crusty bread. A cheddar cheese base with just the right amount of garlic, Tabasco, and delicious broccoli flowers

Butternut squash is roasted in the oven with garlic cloves and a drizzle of olive oil. While the squash is roasting the leeks are sautéed until golden brown. All the vegetables are then pureed in simmered vegetable stock then seasoned with salt and cracked pepper and served with chives and a bit of parsley

Butternut Squash and Roasted Garlic Puree

(A Vegan selection)

Bayou Salad

A Three Sisters favorite! A refreshing selection of Romaine and red and green leaf lettuce tossed with mandarin orange slices, caramelized sliced almonds, purple onions, and a sweet-sour vinaigrette

Sumptuous Salad

A mixture of greens topped with creamy blue cheese dressing, chopped walnuts, purple onion slices and sliced honey dew

Classic Caesar Salad

A delicious Caesar with crisp Romaine lettuce, coddled egg, freshly baked garlic croutons, a touch of Anchovy Paste, Worchester, freshly squeezed lemon, cracked pepper and grated Parmesan cheese

Spinach Salad

Baby spinach combined with crumbly bacon, sprouts, mushrooms, green onions, water chestnuts, chopped hard cooked eggs, and sunflower seeds then dressed with a delicious sweet-sour vinaigrette

Citrus-Sesame Kale Salad

A wonderful "company" salad, of baby kale, toasted almonds and pumpkin seeds with dried cranberries, sliced candied ginger and a savory sweet sesame dressing

Tomato Salad with Basil-Honey Vinaigrette

Garden fresh tomatoes sliced and arranged on a platter then drizzled with a vinaigrette of balsamic vinegar, honey, olive oil and basil

Mixed Greens with Spicy Pecans, Goat Cheese and Dried Cranberries

This salad describes itself! Dressed in a delicious combination of wine vinegar, Dijon, and herbs mixed with a light olive oil

Tomato and Avocado Salad

Romaine lettuce tossed together with several varieties of tomatoes, avocado, stuffed green olives, Feta cheese, and a vinaigrette of fresh chopped mint, marjoram, olive oil and lemon juice

California Cobb Salad

The classic salad which originated at the Brown Derby Restaurant in California years ago has never lost its appeal. A bed of mixed greens topped with hard cooked egg, avocado slices, diced tomatoes, chopped crisp bacon, scallions, and bleu cheese with raspberry vinaigrette

Asian Inspired Shrimp Salad with Tropical Fruit

Poached shrimp placed upon a bed of mixed lettuce greens that have been tossed with an Asian vinaigrette with slices of fresh mango on the side

Italian Tossed

Selection of iceberg lettuce, a sprinkling of grated cheese, garbanzo beans, tomatoes and ripe olives with pinwheels of ham, salami, and provolone cheese. Served with Italian dressing

Hearts of Palm Salad with Beets and Blue Cheese

Tender Hearts of Palm served on a bed of greens with red bell peppers, grape tomatoes, pickled beets, crumbled blue cheese, green onion and tasty vinaigrette

Create Your Own Salad Bar

Your guests will delight in having just want they want by creating their own luncheon. Choose from a variety of ingredients such as Romaine, Kale, or perhaps Mixed Greens with an abundance of toppings such as julienned turkey, ham, bacon, hard cooked eggs, carrots, nuts, fruits, olives, garbanzo beans, tomatoes and more. Served with a choice of dressing, just as gluten free Thousand Island. White Balsamic Vinaigrette and the ever popular Ranch and Zucchini and Corn Bread muffins.

Fresh Fruit Platter

A selection of seasonal fruits such as strawberries, melon, grapes, kiwi, etc. served sliced or diced with fresh mint for garnish

Rice Pilaf

A classic rice pilaf that begins with aromatic Basmati rice, ginger, peanut oil and currants

Spinach and Risotto Casserole

Wonderful combination of flavors including Arborio rice, dry white wine, spinach and Parmesan cheese baked together in a casserole. May be modified to include mushrooms, asparagus, truffles, sun-dried tomatoes, or shrimp and peas

Beefy Baked Beans

Bush’s baked beans combined with lean ground beef, brown sugar, sweet onions, crisp bacon and baked til bubble. A little different bean recipe from the tradition “picnic” beans and quite delicious!

Baked New Potatoes

Delicate young new potatoes are baked and served warm on a large tray with sour cream, sliced scallions, grated cheese and bacon crumbles. Excellent for dipping

New Potatoes with Caviar and Crème Fraiche

Tender new potatoes are steamed, and served with a dollop of crème Fraiche, caviar and garnished with fresh chives. Served at room temperature

Rosemary Roasted New Potatoes

Tender young potatoes cut in wedges and baked with olive oil, garlic, sea salt and fresh rosemary until lightly browned

Twice Baked Potatoes

Idaho Bakers slowly baked in a hot oven. Cooked potato is removed from the skin, mashed and seasoned before it is returned to the skin, topped with sharp cheddar cheese and baked again till warmed through

Perfect Potatoes

A Three Sisters favorite! Like eating twice baked potatoes without the potato skins. Grated baked potato mixed with Cheddar cheese, green onion, and sour cream and spices and baked in a casserole till golden.

until golden brown.

Potato Stuffed Pierogies with Onion

Tender pierogies are boiled then fried with onions

until golden brown.

Modern Macaroni Salad

A delicious gourmet macaroni salad. Elbow macaronis mixed with a tangy vinaigrette, pickles, celery, red peppers and onion

Garden Chicken Pasta

Marinated and grilled chicken breasts tossed with Garden Rotini pasta, olives, vinaigrette, colored peppers, sweet onions and tomatoes. Served as a delicious cold pasta main course or side dish

Grilled Lemon Chicken Salad with Dill Cream dressing

Boneless Chicken breasts marinated in a dill vinaigrette grilled then mixed with creamy red-skinned potatoes, grilled zucchini, sliced celery stalks, and Sicilian green olives

Soy-Ginger Beef and Noodle Salad

Thinly sliced sirloin steak marinated for several hours and grilled til tender mixed with cucumber, spring onions, marinated Linguini Chinese peanut and black tea soy dressing

Lobster Salad with Summer Vegetables

Boiled lobster cubed and combined with cooked red-skinned potatoes, sautéed red onions, plum tomatoes, fresh corn kernels, and fresh basil leaves

Pasta Salad with Artichokes and Sun-Dried Tomatoes

Three-cheese tortellini, mixed with a creamy dressing, chopped celery, artichoke hearts, chopped green onions, sun-dried tomatoes, Kalamata olives and a sprinkle of Parmesan cheese

Pasta with Four Cheeses and Tomato

A Three sisters favorite! The sauce of farm fresh tomatoes, basil and garlic atop Rotelle Pasta combined with seasoned Ricotta, Fontina, Mozzarella and grated Parmesan cheeses

Capelli D’Angelo with Shrimp and Herbs

Sautéed shrimp in butter, olive oil, fresh herbs, and lemon juice tossed gently with the pasta, spices, and grated Parmesan cheese

Corn Salad

Fresh corn, minced Spanish onion, spices, red and green bell peppers, vine fresh tomatoes, chopped cilantro, and sherry vinegar

Roasted Root Vegetables with Green Onions

Yukon Gold potatoes, beets, carrots, parsnips, sweet potato, rutabaga, and onion roasted with a mixture of maple syrup and herbs mixture

Root Vegetable Gratin

Russet potatoes, carrots, cheddar cheese, celery root onion and a bit of whipped crème layered, and seasoned then baked until tender and brown

Sweet Potato Casserole

A yam dish seasoned and mashed then topped with a sweet pecan topping. Excellent with turkey and roast pork

Glazed Baby Carrots

Tender young carrots cooked with butter and glazed with a touch of brown sugar

Roasted Leeks

Fresh young leeks roasted and cooked in stock and served with Prosciutto and mozzarella slices and finished in the broiler

Grilled Vegetables

Slices of sweet colored peppers and zucchini squash tossed lightly Balsamic vinaigrette then grilled. May be served as an appetizer with a Crudités platter, a side dish, or placed over rice

Steamed Vegetables

Sweet Baby Carrots, Cauliflower and broccoli florets steamed and served with a bit of butter

Spring Vegetable Medley

Asparagus spears, whole tender green beans and carrots cooked until tender but crisp mixed with caramelized pearl onions and cooked with melted butter and olive oil

Tomatoes Provencal

Ripe seasoned tomatoes sprinkled with breadcrumbs, drizzled lightly with olive oil, and a bit of grated Parmesan cheese and baked until tender and browned

Whole Green Beans with Summer Savory and Sliced Almonds

Steamed crisp whole beans lightly drizzled with melted butter, summer savory herbs, and sliced almonds

Green Bean Sauté

Whole Green beans blanched and sautéed in olive oil with a bit of butter, diced red peppers, sweet onions, and garlic

|| MEAT, POULTRY AND THINGS FROM THE SEA ||

Poached Salmon

Ginger Sesame Salmon

Salmon fillets cooked on a bed of julienne carrots seasoned with ginger and rice vinegar placed on a bed of fresh spinach leaves. Served with rice pilaf

Greek Baked White Fish

Mild white fish are drizzled with lemon juice and sprinkled with Greek herbs, garlic, salt and pepper

Seafood Paella

A Three Sisters favorite! A beautiful dish including chicken, shrimp, clams, mussels, chorizo, onion, garlic, saffron threads, and rice to name a few. Served on a large platter with lemon wedges

Oven Baked Chicken

Chicken legs and thighs dusted with searing flour and paprika and baked until juicy and tender

Lemon Garlic Chicken Breasts

Boneless and skinless chicken breasts marinated in a lemon garlic marinade, grilled and sliced into tender strips

Marmalade Glazed Chicken Breasts

Boneless and skinless chicken breasts pounded thin, cooked, and served in a sweet and tangy English orange marmalade glaze with Gran Marnier and worcestershire

Grilled Chicken Paillard with goat cheese

Boneless and skinless chicken breasts pounded thin, grilled, and sprinkled with goat cheese, topped with Arugula greens, pine nuts, and oven dried tomatoes then drizzled with balsamic vinegar and olive oil

Chicken Picata

Boneless and skinless chicken breasts lightly pounded, seasoned, floured and and cooked lightly in chicken stock, white wine, tangy capers and lemon juice. Served over Cappellini pasta

Chicken Pomodoro

Boneless and skinless chicken breasts lightly pounded, seasoned, floured and and cooked lightly in chicken stock, vodka, lemon juice, diced tomatoes, heavy cream, and scallions. Served over Cappellini or Linguini pasta

Chicken Marsala

Boned and skinless chicken breasts are lightly dusted with flour and pan seared in butter and olive oil. Onion and fresh mushrooms are then sautéed The pan is later deglazed with Marsala wine and chicken stock and cooked till a lovely rich glaze is created, garnished with fresh parsley.

Greek Chicke

Boneless chicken thighs are marinated in vinegar, lemon juice, olive oil, yogurt and oregano and cooked on the grill.

Filet of Beef Tenderloin

Filet Mignon with Cracked Pepper and Bordelaise Sauce

A quality piece of filet rubbed with pepper, seasoned, seared, and roasted until rare to medium rare and sliced in one inch serving pieces. Bordelaise sauce of veal stock spooned over tenderloin

Mushroom-Spinach Stuffed Beef Tenderloin

Butterflied beef tenderloin sautéed with Shiitake mushrooms and brandy and baked until medium rare

Frenched Rack of Lamb with Garlic and Herbs

Chicken Satay with Peanut Dipping Sauce

Marinated and grilled chicken breast served on a wooden skewer. Traditional Thai Peanut sauce served on the side for dipping. Served as an appetizer or an entree over rice

Sliced Slivered Ham with Finger Biscuits

Tender homemade biscuits will piled high next to slivered homemade ham slices and served with course mustard. Choose from our homemade Mile High Biscuit made w/wheat flour or Cheddar Chive Biscuit.

Summer Sandwich Buffet

A delicious combination of Smoked Turkey, Beef Tenderloin, Spiral Baked Ham slices served on large platters with variety of accompaniments such as cranberry chutney, horseradish, mayonnaise, course mustards, etc. Bread selections consist of cocktail croissants, mountain top rolls, and homemade country biscuits

Beef Burgundy

Choice pieces of beef cubed, seasoned, and browned in caramelized onions until tender with Burgundy wine, herbs and finished with sour cream. Served in a chafing dish with rice on the side

Chicken Stroganoff

A classic comfort food! Boneless and skinless chicken breasts cut in one inch pieces, seasoned, and sautéed. Served with onion, mushrooms, Dijon mustard and sour cream over rice

Spezzatino with Tricolor Fettucine

A comforting Italian stew slow cooked with veal shoulder, onion and baby carrots, tomato, mushrooms, and Italian herbs. Served over tricolor fettuccine

Lemon Garlic Pork Roast

A moist and very lean pork loin marinated in zesty lemon and garlic and then oven roasted until cooked to perfection

Cranberry Apple Stuffed Pork Loin

Bread stuffing is combined with chopped apple, dried cranberries, toasted nuts, onion and placed within a pork loin, rolled, tied, baked to a golden brown and sliced.

Kielbasa with Apples, Onion, and Sauerkraut

Roasted caraway and fennel seeds are added to flour and seasoned with cracked pepper. This becomes the thickening agent and savory seasoning that is added to sauerkraut, onion, golden delicious apples, and smoked kielbasa.

Hoisin Pork Roast

Delicious and tender pork, slowly cooked with Hoisin sauce, peppercorns, and Scotch whisky

Colorado Pork Loin

Moist pork loin roast marinated 24 hours in a combination of dry white wine, chopped mushrooms, spices and herbs then baked and basted for several hours

|| DESSERT CART ||

Lemon Meringue Ice Cream Pie with Toasted Pecan Crust

A Three Sisters favorite! Toasted pecan crust spread with two layers of creamy vanilla ice cream with a layer of fresh homemade lemon curd and piled high with meringue. Served frozen

Platters of Texas Sheet Cake

A Three Sisters favorite! Dense, coffee and cocoa frosted cake squares served with and/or without chopped walnuts

Demi-Chocolate Éclairs

Delicate bite size éclairs filled with custard and frosted with a bit of chocolate

Bittersweet Chocolate Lava Cakes with Peppermint Chocolate Sauce

Rich chocolate dessert with rich chocolate center, finished with chocolate mint sauce, cracked peppermint and whipped cream

Chocolate Stout Layer Cake

This dense chocolate cake is prepared with chocolate, flour, lots of butter, chocolate stout and coffee and frosted with a rich cooked combination of bittersweet chocolate, heavy whipping cream and espresso powder. Pairs perfectly with beer.

Triple Berry Tarts

Small tarts with a triple berry combination of blueberries, strawberries, and raspberries served with a dollop of whipped cream on top

Triple Lemon Pound Cake

Moist and delicious lemon glazed pound cake

Carrot Cake

A classic moist and delicious cake prepared with chopped walnuts, shredded carrot, coconut, crushed pineapple and wonderful spices. Frosted with cream cheese frosting and decorated with candied carrots

Assorted Cookies

Assortment of hand-selected gourmet cookies

Madeleines

A light and delicately flavored cake like cookie baked in shell shaped pans and dusted with confectioners’ sugar

Angel Food Cake

Delicious light and low cholesterol dessert that may be topped with a berry coulis, ice cream, fresh fruits, etc.

Berry Tartlets

Pate Brisee placed in individual tartlet pans, baked to a golden brown, then filled with Pastry Cream and topped with fresh blueberries and blackberries

Pumpkin Tarts

Three-inch tarts filled with homemade pumpkin pie. Served with a dollop of whipped cream

Sherbet with Cookies

A variety of sherbet such as an orange and vanilla swirl or sorbet served with a light hazelnut Pirouline cookie or any of our seasonal assorted cookie trays

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