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Entrees
Carved Loin of Pork with Caramelized Onions, Balsamic Vinegar Sauce and Baked Apple-Sage Dressing served with Mashed Root Vegetables 8 oz. New York Strip Steak or 6 oz Filet Mignon Pan Seared with Roasted Garlic topped with Gorgonzola Sauce served with Horseradish Mashed Potatoes with Fresh Chives
Herb-Crusted Rack of Lamb served with Wild Rice and Roasted Sweet Potatoes
Black and Tan Sesame Grilled Tuna Steak with a Sweet Soy and Ginger Glaze on a Bed of Grilled Baby Bok Choy served with Thai Black Rice
Bourbon and Thyme Glazed Duck Breast served with White Beans Sautéed with Roasted Garlic Cloves
Grilled Breast of Chicken with a Sherried Three Mushroom Sauce served with Garden Rice with Assorted Legumes
Poached Atlantic Salmon Filet on a Bed of Steamed Greens topped with a Green Peppercorn, Cognac-Laced Cream Sauce served with New Potatoes tossed with Feta, Chives and Butter
Baked Chicken Breast Stuffed with Roasted Pear, Crushed Walnuts, Roasted Garlic and Danish Bleu Cheese served with Garden Rice
Goat Cheese Filled Portabella Mushroom Cap topped with Strips of Roasted Red Bell Pepper served with Cuban Rice with Black Beans and Roasted Garlic
Parmesan Crusted Tilapia Filet on a Bed of Baby Spinach served with Basmati Rice
Steak Diane, Strips of Beef Tenderloin Simmered in a Brandy-Laced Sauce, served with Roasted Pepper and Mushroom Risotto
Chicken Marsala with Portabella Mushrooms served with Creamy Spinach Polenta
Moroccan Tamarind-Glazed Salmon Filet served with Mediterranean Cous Cous
Red Banana Bell Pepper Filled with Goat Cheese, Artichoke Hearts, Scallions, Garlic and Bread Crumbs on a Bed of Yellow Bell Pepper Puree served with Mashed Root Vegetables
Spinach, Mushroom and Five Cheese Lasagna served with Garlic Bread
Grilled Turkey Breast Steak with Mushroom Au Jus served with Mashed Russets
Chicken and Cheese Enchiladas Verdes, Refried Beans and Pico de Gallo served with Spanish Rice
Baked Chicken Breast Stuffed with Spinach and Goat Cheese served with Roasted Pepper and Mushroom Risotto
All Served Meals Include a Soup or Salad Course with Breads and Rolls at Each Table
All Entrees are served with Grilled and Roasted Seasonal Vegetables
Soup
- Black Bean
- Roasted Pumpkin
- Corn Chowder
- Roasted Tomato
- Artichoke Heart and Eggplant
- Cream of Spinach
- Sherried Mushroom with Beef and Barley
- Roasted Garlic with Sourdough Croutons
- Sweet Potato Chowder
- Lobster Bisque
- White Bean and Leek
Salad
- Field Greens with Roasted Pears, Candied Pecans and Crumbled Gorgonzola with a Fresh Herb Vinaigrette
- Field Greens with Fresh Mozzarella and Sliced Grape Tomatoes with a Basil Vinaigrette
- Caesar Salad with Garlic Croutons and Fresh Shaved Parmesan Cheese
- Field Greens with Chilled, Poached Asparagus, Basil and Goat Cheese with a Fresh Herb Vinaigrette
- Spinach and Romaine with Egg and Heirloom Tomato with a Hazelnut Vinaigrette
Dessert
- Individual Butter Cakes with Apples, Cranberries and a Cream Cheese Ribbon with Fresh Whipped Cream
- Crème Brulee with Mint and Berries
- Warm Chocolate Cake served with a Warm Roasted Banana Sauce and Fresh Whipped Cream
- Sorbet with a Dark Chocolate Wafer and Mint
- Warm Apple Tarts with Cinnamon Ice Cream
- Tiramisu with Chocolate Sauce and Cocoa
- Southern Peach and Pecan Bread Pudding with Bourbon-Laced Cream Sauce
- Chocolate Tuxedo Cake with Chocolate Sauce and Berries
- Lemon Pound Cake with a Warm Berry Compote
- Individual Chocolate Souffle Cakes with Mint and Berries
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