16 per person. – 10 children three to ten
Includes fresh baked rolls, iced tea, lemonade, coffee, tea.
^Gluten Free Options – *Vegetarian Options
^* Caesar Salad
* Balsamic Pasta Salad
* California Salad: (mixed greens, seasonal berries, oranges, blue cheese, walnuts, tossed in an orange poppyseed dressing)
^* Vermont Salad: (mixed greens, cranberries, walnuts, blue cheese, tossed in a lightly sweetened balsamic dressing)
^* Garden Salad: (Pick 2 Dressings) Ranch, Blue Cheese, Creamy Dill, Thousand Island, Italian or Balsamic Vinaigrette
|^ Cheesy Dill Haddock
Baked Stuffed Chicken Breast
^ Chicken Marsala
* Vegetable Lasagna
^ Sauteed Chicken Strips
* Cavatelli Primavera
^ Grilled Lemon Chicken Breast
|Chicken and Mushroom Crepes
^ Chicken Stir Fry
^ Roasted Pork (no stuffing)
* Baked Manicotti
Stuffed Roasted Pork
Penne Pasta with Meat Balls (vodka or marinara sauce)
^ Broiled Haddock
Select Three From Below
Side Dishes, Vegetables and Desserts.
* Potatoes Au Gratin
Strawberry Shortcake trifle
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”
Thank You 🙂
The tables were done very eloquently, the wait staff were excellent, and very accommodating from the drinks to the service and keeping everything to be… Read more “Thank You :)”
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”
Additional side may be added for $1.75pp. Additional entrée may be added for $2.50 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.