You are welcome to select two entrées with entrée counts provided one week in advance. For options of a third entrée selection or entrée orders ascertained the day of event, please consult with your event coordinator.
Poultry
Roulade of Chicken
with sundried tomato, spinach and pine nuts, roasted garlic cream
Chicken Framboise
with fresh raspberries, Port wine demi
Macadamia and Panko Crusted Chicken
savory shallot cream sauce
Seared Chicken Roulade
wild mushrooms, arugula, smoked Mozzarella, balsamic drizzle
From The Sea
Grilled Swordfish
roasted tomato, saffron, garlic salsa
Roasted Potato Crusted Salmon
lobster scallion beurre blanc
Jumbo Lump Crab Cake
roasted tomato mustard
Filet of Sole
filled with crab, lemon white wine sauce
Brown Sugar Chipotle Salmon
with a honey berry glaze
Colossal Shrimp
(3) stuffed with lump crabmeat, lemon beurre blanc
Beef
Grilled Filet Mignon
shallot Cabernet
Applewood Smoked Bacon Wrapped Filet
Bourbon reduction
Seared Filet Mignon
over portobello, finished with Saga Bleu
Veal, Pork, Lamb
Seared Marinated Veal Medallions
warm goat cheese, serano chile butter
Maple Sage Pork Tenderloin
caramelized onions, smoked pepper butter
Roasted New Zealand Rack of Lamb
mint demi glace
Vegetarian
Portobello Mushroom
roasted peppers, spinach, Mozzarella, aged balsamic marinade
Homemade Polenta Disc
topped with eggplant, tomatoes, roasted peppers and fresh Mozzarella cheese
Vegetable Risotto
topped with grilled vegetables, drizzled with roasted tomato oil
*Vegan entrées available upon request
Of Land and Sea
Petite Filet Mignon, shallot Cabernet & Lump Crab Cake, tomato mustard
Veal Tournado, morel demi paired with Grilled Diver Scallop, truffle butter
Organic Poached Chicken Breast with Sole filled with lump crab, lemon white wine
Seared marinated Breast of Chicken with three Pesto Grilled Shrimp, lemon garlic butter sauce
Petite Filet Mignon, au poivre & 5 oz. Lobster Tail, lemongrass essence
