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Pantry in Washington Depot
Overview
Restaurant Hours
Monday
Closed
Tuesday
10:00 am
Thursday
10:00 am
Saturday
10:00 am
Menu
Dessert
Entreé
Buffet Menu
First Course
Pot stickers
Tasting Menu
Buffet Dinner
Buffet dinner
Dinner Buffet
Grazing Table
Stations Menu
Cocktail Party
Vegetarian Menu
Escabéche Quail
Wellfleet Oysters
Grazing of Desserts
Plated First Course
Philo Wrapped Banana
Sit Down Dinner Menu
Passed Hors D'oeuvers
Passed Hors D'oeuvres
Rehearsal Dinner Menu
Stationary Hors D'oeuvres
Rice Paper Wrapped Cod Loin
Dessert
Small Wedding Cake Tiered
with Chocolate, Vanilla, and Carrot Cupcakes
Regular and Decaf Coffee
Assortment of White, Green and Black Teas with Cream, Milk, Sugar, Equal, Splenda, Sweet & Low, Lemon Honey
Entreé
Local Rack of Lamb
with Fresh Cherry Sauce, Yukon Gold Potato and Sweet Potato Gratin, Glazed Baby Carrots
Buffet Menu
Spiced Pear Vodka
Fresh Pressed Apple Cider
Rosemany Sprig
First Course
Silky Corn Soup
with Lemongrass, Coconut and Gingered Fresh Crab Meat
Home Made Dinner Rolls
with Sweet Cream Butter
Pot stickers
Pork, Ginger, Water Chestnuts, Soy Sesame Dip
Veramonte, Ritual Pinot Noir, Chile
Tasting Menu
Buffet Dinner
Grilled Hangar Steaks
with Chimichurri on the Side
Seared Black Bass
with Peach Salsa on the Side
Roasted Potato
with Lemon Oilve Oil
Succotash - Corn, Lima Bean Salad
Argula, Radicchio
with Garden Tomato and Cucumber, Balsamic Drizzle
House Made Baguettes
with Sweet Cream Butter
Buffet dinner
Seitan Steaks
with Soy Sesame Glaze
Creamy Red Potato Salad
with Lemon and Herbs
Farro Salad
with Peas, Fava beans, Arugula and Tomatoes
South Western Style Black Bean and Corn Salad
Tofu Curry
with Cilantro, Ginger and Peas
Green Salad
with Strawberries, Pecorino cheese, Candied Nuts, Avocados with a reduced balsamic vinaigrette
House Made Corn Bread
with Sweet Cream Butter
Dinner Buffet
Gremolata Crusted Hangar Steaks
Roasted Hangar Steaks
with Spiced Butter and Glazed Artichokes
Maple Roasted Chicken
with Caramelized Pears and Sweet Onions
Duet of Potato Gratin
with Fresh Thyme
Saute of Green Beans
Bacon and Mushrooms
Succotash of Fresh Corn
Lima Beans, and Tomatoes
Grazing Table
International and Domestic Cheeses
Cured Meats
Marinated Olives
Sweet and Salty Nuts
Fresh Fruits
Flatbreads
Crackers
House Made Baguettes
Bruschetta Station
Toasted Garlicy Baguettes
with Toppings of
Summer Tomato Basil
Toasted Peppers & Eggplant
White Bean and Mustard Greens
Fava Bean and Pecorino Cheese
Frijita station
Grilled Chicken
with Peppers, Onions, Cilantro, Lime and Scallions, Fresh Tomato Salsa, Guacamole, Shredded Monteray Jack Cheese, Flour Tortilla
Stations Menu
Cocktail Party
Vegetarian Menu
Escabéche Quail
Fennel, Lemongrass, Raisin, 5 Spice, Sticky Rice
Yalumba, Shiraz Viognier, South Australia
Wellfleet Oysters
Grapefruit Ginger Espums
Nino Franco, Prosecco Rustico, Italy
Grazing of Desserts
Fall Harvest of Desserts Including Bite Size Pecan Pies
Apple Tarts
Maple Bread Pudding
Carrot Cupcakes
Cheesecakes
Mini Ice Cream Cones
Local Cider Donuts with Appletini Shooters
Local Hand Made Chocolates
Beverage Station Featuring Cappuccino
Expresso and Latte
Regular and Decaf Coffee
Hot Tea
Iced Coffee
Cream
Milk
Lemons
Equal
Splenda
Popcorn
popping to go bags with brown butter, rosemany, and lemon zest
Plated First Course
Arugula and Radicchio Greens
with Sun Dried Cranberries, Candied Nuts, Red Onions, Goat Cheese, Red Wine Vinaigrette
House Made Baguettes Fresh Rolls
with Sweet Cream Butter
Philo Wrapped Banana
Spiced Caramel
Macadamia Nuts, Rutherglen Estates, Muscat, Australia
Sit Down Dinner Menu
Spiced Pear
Ketel One Pear Vodka, Pear Nectar Rosemary
Passed Hors D'oeuvers
Nori Stacks
with Smoked Salmon, Sushi Rice, Wasabi Crème
Baby New England Crab Cakes
with Spicy Remoulade
Chicken Satays
with Curried Coconut Sauce
Beef Carpaccio
with Orange Olive Salsa, Arugula, Shaved Gouda
BBQ Pulled Pork in Crispy Corn Cups
with Ancho Sour Cream
Shiitake Frittaita Squares
with Prosciutto, Parmesan, Tarragon
Warm Brie Cheese and Raspberry Petite Phylo Roll
Passed Hors D'oeuvres
Baby Jalapeño Red Bean Cheese Burgers with Avacado Aioli on Brioche Bun
Tofu Curry Bites with Cilantro, Ginger and Peas
Pissaladiere with Asparagus, Fontina and Pickled Red Onions
Bite Sized Quiche with Mushrooms and Gruyere
Zucchini Cups with Goat Cheese, Fire Roasted Sweet Red Peppers
Rehearsal Dinner Menu
Stationary Hors D'oeuvres
Selection of Cheeses
Fresh and Dried Fruit and Vegetable Sticks
Yellow Curry Dip
Pretzels and Toasted Pita Chips with Hummus, Crackers Flatbreads, Focaccia breads
Rice Paper Wrapped Cod Loin
Green Curry Sauce, Sweet Potato Noodle
Mara Wines, Sauvignon Blanc "White Grass", California