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SALADS

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MEDITERRANEAN W/ARTICHOKE HEARTS, KALAMATA OLIVES, EGG, AND FETA CHEESE

MIXED FIELD GREENS WITH MANDARIN ORANGES, RED ONION, TOASTED PINE NUTS AND CREAMY RASPBERRY DRESSING

CURLY ENDIVE, AVOCADO,GRAPEFRUIT,FENNEL

CAESAR with homemade croutons and dressing

BABY LETTUCE WITH BAKED GOAT CHEESE AND NASTURTIUMS

WILD MUSHROOM SALAD with shaved parmesan

 

ENTREES

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CHEF CARVED BEEF TENDERLOIN
Served with rosemary port wine sauce

PRIME RIB W/GARLIC AND CRACKED PEPPER RUB
w/ creamy horseradish and au jus

ROASTED HALIBUT
Served on a bed of gingered vegetables

SEABASS PROVENCAL
Grilled seabass topped with capers, tomatoes, and olives

CHEF CARVED NEW YORK STRIP STEAK

LOBSTER, SHRIMP
AND SCALLOP NEWBURG

PORK TENDERLOIN MEDALLIONS WITH MUSTARD CAPER SAUCE

SHRIMP SCAMPI

ROASTED CAPON WITH OYSTER STUFFING

CHICKEN ELEGANTE
Boneless chicken breast is stuffed with angel hair pasta, pesto, and sundried tomatoes

MONACO CHICKEN
Boneless chicken breast topped with spinach, jack cheese, and toasted almonds

MACADAMIA CRUSTED PORK LOIN
served with a pineapple wasabi sauce

YUCATAN CHICKEN
Stuffed with poblano chilis and goat cheese

CORNISH GAME HENS WITH ORANGE AND HONEY

FILET OF SOLE WITH PINE NUTS AND CHIVES

PISTACHIO CRUSTED CHICKEN w/Mexican papaya relish

 

ACCOMPANIMENTS

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WILD RICE WITH PECANS AND SCALLIONS

ROSEMARY AND GARLIC ROASTED POTATOES

MIXED GRILLED VEGETABLES

POTATO, CELERY ROOT, AND LEEK GRATIN

ANGEL HAIR PASTA WITH SMOKED SALMON AND DILL

BALSAMIC BROCCOLI WITH GOLDEN RAISINS AND TOASTED WALNUTS

TIGER STRIPED RAVIOLLI WITH WILD MUSHROOM POMADORI SAUCE

CHARRED TOMATO AND GREEN BEAN GRATIN w / basil crust

BULGAR PILAF WITH ROASTED RED BELL PEPPER