The Marq Supper Club, Banquet and Catering Menu

Bone- in wings served one of seven styles. Served with celery and choice of ranch or bleu cheese dressing.

Two homemade seafood cakes with remoulade and asparagus.

Pretzel served with beer cheese, honey mustard, and creamy southwest dipping sauce.

Hand breaded calamari served with remoulade sauce or Thai chile sauce.

Homemade.

Mixed greens, vegetables, shredded cheese, and croutons.

Thinly sliced prime rib on a hoagie roll topped with Swiss cheese and au jus. Served with french fries.

Thinly sliced prime rib on a hoagie roll topped with caramelized onions, peppers, provolone cheese, and au jus. Served with french fries.

8 oz. premium tenderloin topped with North Atlantic Lobster meat and bearnaise sauce, seasonal vegetable.

1 lb. premium ribeye, seasonal vegetable.

Beef short rib braised in red wine and mushrooms, served with seasonal vegetable.

Half or full rack, seasonal vegetable.

Two pieces of hand breaded broasted chicken, a half rack of slow cooked ribs, and seasonal vegetable.

Hand breaded broasted 1/2 chicken served with coleslaw and homemade stuffing.

Slow roasted chili glazed salmon with lemon chive cream sauce. Served with rice pilaf seasonal vegetable.

Sautéed shrimp, scallops, calamari, tomatoes, fresh basil, chardonnay, lemon, red pepper flakes, and Parmesan cheese wit linguine.

Shrimp scampi served with seasonal vegetable and garlic Parmesan risotto.

Spicy honey teriyaki glazed ahi tuna with mango pineapple salsa served with wild rice pilaf and seasonal vegetable.

Served with fries, rye bread, onion, coleslaw, and tartar sauce. Choice of fried or broiled.

One layer cake topped with silky chocolate ganache.

Cheesecake topped with buttery caramel, chocolate, and pecan on a graham cracker curst.