|To Make Reservations Call: 618-465-6080|
Click Here to download a printable version of our menu
Thank You for choosing Gentelin’s to help you in executing the perfect celebration of any type.
We specialize in engagement parties, wedding rehearsals, receptions, and bridal/baby showers. Our banquet facilities are also popular for businesses wanting to conduct meetings over dinner.
Our banquet room holds up to 50 people while the front of the restaurant holds up to 75 people. The front dining room can be used during the daytime, or can be reserved at night under special circumstances. Luncheons are welcomed for groups of 15 people and larger.
Bar and beverage service can be customized to fit your needs. Bar beverages can be restricted entirely, available for purchase by guests individually (cash bar), or be included on the dinner bill. You may select to only provide certain items (beer/wine) or only one drink per person and so forth. Unlimited tea, coffee and soda is available for $1 per person.
SEATED DINNER SELECTIONS
CHOOSING YOUR MENU
For groups of 20 or fewer guests you may order directly from our dinner menu. A select menu can be created at your request.
For groups of 20 to 35 people a select menu must be created. Select up to three salads and/or soup, four entrees, and three desserts off of the following dinner menu. A custom menu will be printed for each of your guests to order from.
Groups of 36 or more people will need to only have one entree choice or pre-order off of a select menu.
Special entrees can be designed to give your guests two proteins. An example would be a petite steak and a small portion of fish or chicken with a starch and vegetable.
If you do have guests pre-order from a select, place cards will be necessary to ensure efficient service.
Please choose your menu at least one week before your event and have a final guest count 48 hours prior.
House Made Maryland Crab Cakes - Breaded lump crabmeat, served on a bed of mixed greens with a basil remoulade – 8
♥Santa Fe Wraps - Spinach, corn, roasted red peppers, and southwestern cheese stuffed in a toasted won ton . Served with red pepper mayo and salsa - 8
♥Toasted Wild Mushroom Ravioli - House made ravioli stuffed with wild mushrooms, wilted spinach and boursin cheese. Served crisp Chicken Drummies – Served with a side of hot sauce - 9
Blue Cheese Kabobs - Twin beef and mushroom kabobs marinated and grilled then topped with a melting of blue cheese- 10
Shrimp and Dumplings – Tempura battered shrimp served with crisp pork dumplings over wok fired Asian vegetables with a sweet chili sauce and garnished with crisp won ton strips – 9
BBQ Glazed Hog Wings - Served with a scallion and smoked cheddar polenta with a fire roasted corn relish and garnished with sweet potato hay – 9
House, Greek, Caesar and Baby Greens and Apple Salads or a Cup of Soup can be added to any entrée for $2
♥House Greens - Mixed field greens tossed with Roma tomatoes, shallots, mozzarella cheese, thyme croutons, and house balsamic vinaigrette
♥Greek – Romaine lettuce tossed with red onions, tomatoes, and kalamata olives in a red wine oregano vinaigrette and topped with feta cheese
♥Baby Greens and Apple-Baby greens tossed with blue cheese, granny smith apples, pecans and apple cider vinaigrette, topped with crisp onions
Caesar– Romaine lettuce tossed with Caesar dressing, parmesan cheese and thyme croutons
♥Goat Cheese – Panko breadcrumb and herb encrusted goat cheese tokens served with mixed greens tossed with spiced walnuts, poached pears, and dried cranberries in white balsamic vinaigrette. Garnished with cracked pepper and sea-salt crackers- 7
Oriental Chicken Salad - Mixed greens, Napa cabbage, cashews, julienned red peppers, carrots, and snow peas tossed with a sesame ginger vinaigrette and topped with hoisin glazed chicken breast and garnished with crisp rice noodles - 9, substitute with salmon – 13
House, Greek, Caesar and Baby Greens and Apple Salads can be added to any entrée for $2. Soup may be added for $3
Filet Mignon - 8oz. Filet mignon lightly seasoned with sea-salt and topped with maître d’ butter and crisp potatoes. Served with a blue cheese potato gratin and sautéed spinach - 26
Ribeye - 12 oz. Ribeye grilled and topped with maître d’ butter and crisp onion straws. Served with green beans forestiere and Yukon gold and sage smashed potatoes – 26
Pork Chop – Pan seared bone in pork chop served over roasted fingerling potatoes tossed with caramelized onions, chorizo sausage and fresh Brussels sprouts and then drizzled with a cranberry BBQ sauce - 21
Oven Roasted Half Duck - Lightly smoked and roasted half duck served with a savoy cabbage and bacon potato puree in a light natural jus with fresh asparagus – 26
Aunt Jayne’s Chicken - Lightly blackened grilled chicken breast served with Yukon gold and sage smashed potatoes and green beans forestiere. Topped with crisp onion straws- 16
Grilled Chicken Pasta - Herb marinated grilled chicken breast served over angel hair pasta tossed with crisp bacon, ham, peas, mushrooms, and fresh herbs finished in a light chardonnay garlic cream sauce and topped with parmesan cheese – 16
Toasted Cannelloni – House made beef and spinach stuffed lasagna noodles served golden brown over an oven roasted tomato sauce then topped with mozzarella cheese – 17
Cracked Black Pepper and Crisp Parmesan Encrusted Salmon –Grilled andserved with a tomato cous-cous made with, sun dried tomatoes and roasted artichoke hearts then drizzled with a smoked tomato infused olive oil – 22
Sesame Encrusted Grouper – Pan seared and sesame encrusted grouper filet served over a cashew and basmati rice pilaf topped with wok-fired Asian vegetables and finished in a light sesame-soy broth. Garnished with crisp wontons - 23
Pan Seared Sea Scallops – Served over linguini pasta with cherry tomatoes, roasted artichoke hearts and littleneck clams. Finished with a white wine butter broth and topped with parmesan cheese- 24
Peppercorn Seared Ahi Tuna - Sashimi grade yellow fin tuna lightly dusted with cracked peppercorns served over an Asian noodle and vegetable salad tossed with soy-ginger vinaigrette and garnished with wasabi aioli and crisp rice noodles – 22
Lobster & Prawns – A tempura battered Maine lobster tail paired with giant grilled prawns served with a risotto made with red peppers, scallions, fire roasted corn and bacon - 26
♥Black Bean Cakes - Black bean cakes served over a southwestern cilantro and roasted red pepper sauce with house made guacamole, fire roasted corn relish, drizzled with chipotle sour cream and garnished with tempura fried avocados and crisp tortilla strips – 15
♥Toasted Wild Mushroom Ravioli - House made ravioli stuffed with wild mushrooms, spinach and boursin cheese. Served over a bed of wilted fresh spinach surrounded by a truffled cream sauce – 15
All are served with your choice of shoestring French fries or house made potato chips.
Small salad can be added for $2, soup for $3
Broadway Burger - 100% Angus beef, grilled and served with the works on an onion Kaiser roll- 8 With American, pepper jack, cheddar, provolone, Swiss - 9, With blue cheese - 10
Turkey Wrap - Warm peppered turkey, bacon and Swiss cheese served with mixed greens, roma tomatoes and ranch dressing rolled in garlic and herb tortilla – 8
Pork Tenderloin – Panko encrusted pork tenderloin served on an onion Kaiser roll with lettuce, tomato and onion with a side of horseradish- barbeque sauce - 9
♥ White Chocolate and Walnut Bread Pudding – Warm white chocolate and walnut bread pudding served with house made vanilla bean ice cream, bourbon caramel sauce, Chantilly cream and a crisp tuile cookie - 7
♥Raspberry Sorbet -Served with a chocolate michelletes cookie – 4
♥ Vanilla Bean Crème Brulee – Garnished with fresh raspberries– 7
♥Warm Gooey Butter Cake -Finished with a cashew Dutch crumb, caramel sauce and
vanilla bean ice cream – 7
♥Warm Chocolate Ganache Brownie –Served with cappuccino hot fudge sauce and house made milk chocolate ice cream, fresh Chantilly cream and a michelletes cookie - 8
Makes a great start to a full dinner or stands alone for cocktail parties
(Prices are per person)
Hot Hors d'oeuvres
Oriental Chicken Kabobs - With a hoisin glaze and basmati rice-$2.75
Toasted Beef Ravioli - With marinara sauce - $2.00
Fresh House Made Crab Cakes - With a basil remoulade - $2.75
Spanakopita - Feta Cheese and Spinach wrapped in phyllo dough - $3.50
Santa Fe Wraps - Southwestern Spring Rolls - $2.00
Chicken Drummies - Served with Hot Sauce -$2.50
Cold Hors d’oeuvres
Tossed Salad – House Greens, Greek or Caeser - $2.00
Marinated Olives - With fresh herbs and feta cheese -$2.00
Fruit Tray- Fresh, seasonal fruit -$2.00
Wild Mushroom Phyllo Cups-Boursin and feta cheese mousse topped
with a truffled mushroom salad - $2.50
Vegetable Tray -$2.00
Ahi Tuna Wontons- $2.50
Assorted Cheese Tray- Served with Lavasch crackers- $2.00
Shrimp Cocktail or BBQ Roasted Glazed Shrimp - $ 3.00
Anti pasta platter - Fresh Mozzarella cheese, Volpi Salami and marinated olives - $3.00
Prices do not include sales tax and gratuity
Luncheons can be held at Gentelin’s during the daytime for a minimum of 15. Our banquet room holds up to 50 people and the front dining room holds up to 75 people.
They can be held Tuesday thru Sundays beginning anytime after 11am (unless you choose to use the front dining room which would have to start no later than 1:30pm)
There is no room charge, only food and beverage.
Choose up to Two
Baby Greens and Apple
Truffled Wild Mushroom
Roasted Red Pepper
Shrimp Bisque (add $1.00)
Choose up to Two
Curried Chicken Salad
Blackened Chicken Breast
House Made Potato Chips
Shoestring French Fries
Raspberry Sorbet - 4
Chocolate Mousse Cup – 4
Gentelin's on Broadway Signature Cake - – 2.75
A $20 fee will be charged if you choose to bring your own cake/dessert;
however, we will cut, plate and serve it for you.
Half Sandwich, Soup and Salad (no Side) – $10
Full Sandwich and Salad or Soup, with Side- $12
Full Sandwich, Soup, and Salad (no Side)- $12
Full Sandwich with side, soup and salad - $14
Includes unlimited tea, soda and coffee
~Prices do not include sales tax and a 20 % gratuity~