Individual Style Dinner Selections

Chicken Breast Pecan – 8 oz. boneless, skinless chicken breast, seasoned, encrusted with Pecan breading, crisp fried then oven baked for tenderness, served over creamy Herb Sauce.

Chicken Breast Champagne – 8 oz. boneless, skinless chicken breast, seasoned, egg battered and sautéed, served with Champagne or Lemon Butter cream sauce topped with white raisins.

Chicken Breast Marsala – 8 oz. boneless, skinless chicken breast, seasoned, egg battered and sauteed, served with fresh mushrooms and Marsala wine sauce.

Chicken Breast Vesuvio – Lido’s recipe with over 40-year tradition. 8 oz. boneless, skinless chicken breast,
marinated overnight with Italian spices, garlic, lemon juice and olive oil.

Chicken de Volaille – Boneless, skinless chicken breast, hand rolled and stuffed with your choice of fillings, then breaded and baked. Filling choices: Cheese & Ham, Cheese, Ham & Sweet Peppers, Mushrooms, Spinach.

Filet Mignon – A Center Cut 8 oz. Filet Mignon with Madeira Wine Sauce.

Chateaubriand – Two thick-sliced tenderloin medallions seasoned with herbs and garlic served with fresh whole mushrooms.

Roast Prime Rib – Served with Horseradish Sauce on the side (upon request).

Pork Chops – Egg battered, breaded with a touch of almonds, served with apple sauce on the side (upon request).

Pork de Vollaile – Pork loin cut, hand rolled and stuffed with your choice of fillings, then breaded and baked. Filling choices: Cheese & Ham, Cheese, Ham & Sweet Peppers, Mushrooms, Spinach.

Orange Roughy – Broiled filet served with lemon butter sauce.

Salmon Filet – Broiled filet topped with white wine sauce.

Grilled Vegetable Platter – Grilled seasonal vegetables served on a bed of Linguini Pasta.

Mixed Grill – A Center Cut 6 oz. Filet Mignon accompanied by your choice of Chicken Breast (from above selections).

Surf & Turf – A Center Cut 6 oz. Filet Mignon accompanied by a Salmon Filet. Substitute Salmon with 3 Jumbo Shrimp.

Make Your Own – Choose any two entrees from the above menu.

Banquet Hall waiter serving Chicago dish

Potatoes or Rice

– Roasted Potatoes (Oven Browned)
– Vesuvio Style Potatoes
– Whipped Red Potatoes Skin-On with Garlic
– Whipped Potatoes
– Parsley Buttered Potatoes
– Rice Pilaf
– Rice with Vegetables
– Brown Rice
– Mexican Style Rice

Vegetables

– Buttered Green Beans
– Green Beans Almandine
– Peas or Broccoli and Carrots
– Fresh Carrots with Olive Oil & Garlic
– Fresh Vegetable Medley

Wedding Reception table in Chicago Banquet hall

Side Cold Vegetables and Salads

– Home Style Sauerkraut
– Broccoli with Cheese Sauce
– Cucumber Slices w/Sour Cream & Dill Sauce
– Red Beets with Horseradish
– Coleslaw
– Red Cabbage Coleslaw

Desserts

– Your Cake
– Vanilla Ice Cream Sundae
– Italian Lemon Ice