Entrées

Seafood

• Roasted Garlic Rubbed Grilled Colossal Gulf Shrimp
• Soy Glazed Pacific Northwest Salmon Steak with Wasabi Cream Sauce
• Grilled Salmon Filet with Mango, Papaya Salsa
• Pan Seared Sea Scallops served with Sweet Corn Mash and Chive Beurre Blanc
• Sesame Seared Fresh Tuna with Grilled Asian Stir Fried Vegetables
• Cumin Potato Thread Encrusted Chilean Sea Bass with a Smoked Tomato and Balsamic Concassé
• Grilled Diver Sea Scallops with Cilantro Lime Butter
• Oven Roasted Swordfish Medallion Stuffed with Blue Crab and Served in a Caramelized Onion Broth
• Crispy Seared Red Snapper Filet with Soy Ginger Sauce
• Wild Caught Salmon en Papillote with White Wine and Julienne Vegetables
• Pan Seared Cod and Julianne Vegetable in a Spicy Coconut Curry Broth
• Grilled Chili Rubbed Swordfish Steak topped with Corn Relish

Meat

• Herb Roasted Tenderloin of Beef with Horseradish Tomato Cream
• Grilled Frenched Pork Chops Served with Italian Vinegar Peppers
• Double Thich Rosemary Roasted Veal Chop with White Bean Ragout
• Dijon Encrusted Rack of Lamb Served with Lamb au Jus
• Seasonal Stuffed Roulade of Pork Loin
• Veal Scaloppini Stuffed with Fontina Cheese and Imported Proscuitto Served with Marsala Sauce
• Oven-Roasted Tenderloin of Beef with Roasted Garlic Demi-Glace
• Rosemary Lamb Brochettes with Roasted Garlic Jus
• Marinated Grilled Brochette of Beef Accompanied by Roasted Vegetables
• Veal Piccata (lemon wine sauce with capers)
• Au Poivre Style Seared Sirloin of Beef with Brandy Sauce
• Rosemary and Tomato braised Lamb Shank

Poultry

• Herb Roasted Statler Breast of Chicken with Chive Velouté
• Roulade of Chicken Breast with a Mushroom Duxelle Stuffing
• Grilled Statler Breast of Chicken with Basil and Oven Dried Tomato Sauce
• Traditional Stuffed Chicken Breast with a Sage Mirepoix Stuffing and Herb Sauce
• Turkey Filet Mignon Wrapped in Smoked Bacon and Served with Turkey Jus
• Roasted Statler Breast of Chicken served with a Curried Mango and Red Pepper Chutney
• Prosciutto, Fontinella, and Asparagus stuffed Chicken Breast
• Chicken Breast Stuffed with Cranberry Cornbread Stuffing and Smokey Ancho Tomato Glaze
• Roasted Chicken Roulade with Seasonal Stuffing
• Pan Seared Duck Breast with Cranberry Orange Reduction Sauce
• Oven Roasted Cornish Game Hen with Portobello and Wild Rice Stuffing
• Roasted Turkey Breast Roulade with Seasonal Stuffing
• Crispy Hoisin BBQ’d Duck Breast with Grilled Scallions

Vegetarian

• Grilled Asian Tofu with Stir Fry Vegetables
• Pasta Primavera (pasta tossed with garden fresh vegetables, olive oil, and parmesan cheese)
• Sun dried Tomato Risotto Cakes topped with Spinach sautéed in Fruity Olive Oil and Garlic with Crispy Fried Leeks
• Grilled Polenta with Roasted Vegetable Marinara
• Vegetarian Mousaka (layered eggplant, zucchini, summer squash, roasted red peppers, & Portobello mushrooms baked in a cheese sauce)
• (We can customize any vegetarian meal to your specifications.)