Professionalism and experience
We are so happy we chose Cooper’s to cater my sister’s shower! We received many compliments on how great the staff was and of course… Read more “Professionalism and experience”
Everything was great. Everyone enjoyed themselves. The food was delicious. Thank you all for making our rehearsal dinner so nice.
Amazing and professional
Coopers did an amazing job with our onsite wedding. They were very attentive to everything from the moment they got there. The food was outstanding… Read more “Amazing and professional”
Deluxe Dinner Buffet
28 per person. 15 for children three to ten.
Includes iced tea, soda, coffee, tea.
^Gluten Free Options - *Vegetarian Options
^*Vermont Salad ^*: (mixed greens, cranberries, walnuts, blue cheese tossed in a lightly sweetened balsamic dressing)
^*California Salad *^: (mixed greens, oranges, seasonal berries, walnuts, blue cheese, tossed in an orange poppy seed dressing)
^*Garden Salad *^: (Pick 2 Dressings) Ranch, Blue Cheese, Italian, Thousand Island, Creamy Dill or Balsamic Vinaigrette
Baked Seafood Au gratin
A combination of shrimp, scallops, crab, Atlantic roughy, and pasta in a cream sauce with New York Cheddar cheese and baked.
Broiled Stuffed Flounder
Fresh Flounder fillets stuffed with crab meat dressing.
Topped with a light dill sauce.
Broiled Stuffed Flounder
Fresh Flounder filets stuffed with crabmeat dressing.
Haddock topped with a crust of crackers, Parmesan cheese and herbs.
Coral Reef Fettuccine with Shrimp and Scallops
Gulf shrimp, Sea scallops and Clams sautéed in a sauce of tomatoes, garlic and Parmesan cheese.
* Butternit Squash Ravioli
In a sage cream sauce.
* Vegetable Lasagna
Layers of ricotta cheese, eggplant, squash, peppers, zucchini & mozzarella in a vodka cream sauce.
^ Lemon Chicken
Boneless chicken breasts in a light lemon cream sauce.
Boneless chicken in a rich sauce flavored with Marsala wine and mushrooms.
^ Sautéed Chicken Strips
Sautéed in garlic and wine.
^ Balsamic Chicken
Boneless chicken in a Balsamic reduction.
Stuffed with spinach, onion, and cheese.
^ Hawaiian Baked Ham
Baked ham in a glaze with pineapple and raisins.
Roast Stuffed Pork
Pork loin stuffed with fresh herbs and bread crumbs.
^ Roast Pork Tenderloin
Port loin roasted with a port wine sauce.
Tenderloin tips in a sauce flavored with cognac.
The following Entrees are available for an additional charge of $2 per person.
^ Beef Brochettes
Beef tips skewered with peppers, onions and mushrooms, marinated in teriyaki and char-broiled.
Sirloin steak with a demiglaze of cognac and scallions.
^ Seafood Brochettes
Shrimp, scallops, and tuna with peppers, onions and tomatoes, marinated then char-broiled.
|^* Au Gratin Potatoes
^* Roasted Rosemary Potatoes
^* Italian Roasted Potatoes
| *^ A Mix of Sweet and White Roasted Potatoes
*^ Mashed Potatoes
* Penne with Vodka Cream Sauce
Assortment of Homemade Pastries
Additional side may be added for $2.50 pp. Additional entrée may be added for $4 pp
minimum 30 guests for off premise facilities.
On-premise gratuity 20% of the total bill or $60 per server, whichever is greater.
Off-premise 25% of bill or $90 per server, whichever is greater
Prices and packages listed on our website are subject to change at any time. Please contact us for the most up to date pricing.
Menu selections must be finalized 10 days prior to event and a final guest count due 5 day prior to event.