Lunch and Dinner Entrées
All prices per guest. Minimum 8 guests. Some entrée selections may require advance notice. Selections available for served and buffet style service.
Chicken and Fowl
15.95
Apple Glazed Chicken
Chicken breast with citrus and chilies over crispy polenta
Smothered Chicken
Dry rubbed chicken breast topped with BBQ sauce, cheddar and Monterey Jack cheeses, bacon, tomato and scallions
Tuscan Stuffed Chicken
Chicken medallions filled with sun dried tomatoes, Romano cheese, topped with a lemon basil cream
Chicken Marsala
Boneless chicken breast floured and pan seared. Topped with a rich mushroom Marsala sauce and garnished with scallions
Chicken Parmesan
Breaded chicken breast topped with tangy marinara sauce, provolone and Parmesan cheeses
Bombay Chicken
Slow roasted chicken breast in curry spice with a refreshing mint yogurt dressing and vegetable couscous
Lemon Chicken
Boneless chicken breast sautéed with lemon thyme cream
Balsamic Glazed Grilled Chicken Breast
With tomatoes and fresh basil
Sesame Cashew Chicken
With a light soy glaze and bok choy
Blackened Chicken Breast
Dry rubbed chicken breast in classic seasoning over braised greens
Fresno Seared Chicken
Chicken quarter served with beurre rouge and garden rice
Aztec Chicken
Roasted chicken quarter in a Romesco sauce of charred tomatoes and chilies
Chicken Provencal
With artichokes, capers and tomatoes
Tamarind Duck Breast
Roasted duck breast with dried cherry orange chutney, served with jasmine rice
Thai Game Hens
Whole game hen roasted with ginger garlic and Thai chilies
Beef, Lamb, or Pork
16.95
Slow Roasted Brisket
Grilled and sliced hickory smoked tender brisket, served with natural au jus
Argentinean Flank Steak
Grilled medium rare and topped with an authentic chimichurri sauce
Beef Flank Steak Roulade
Seared and stuffed with sautéed peppers, cilantro pesto and tomato chili mole
Grilled Filet Mignon
With a cabernet and honey-thyme reduction and wild mushrooms (Add 2.00)
Beef Tips and Wild Mushroom Ragout
Served in beef broth with pappardelle pasta and topped with scallions
Tournedos of Beef Tenderloin
Flavored with gorgonzola and finished with a dried cherry port sauce (Add 2.00)
Grilled Beef Brochettes
Skewers marinated in amber beer, grilled and served over rice pilaf with crumbled bleu cheese and roma tomatoes
Indian Style Lamb Chops
With mango chutney
Dijon and Herb Seared Lamb Chops
With mint demiglace
Pecan Crusted Pork Tenderloins
With roasted pear confit and Marsala cream
Country Pork Roast
Slow roasted pork with thyme and apple cider glaze presented with apple butter
Thai Pork Skewers
Thin sliced pork marinated in lemongrass, chilies and lime, served over rice with julienne cucumber and peanuts
Grilled Pork Tenderloin
With fennel and coriander, served with artichoke caper cream and garlic mashed potatoes
Smoked Asian Pork Loin
Roasted hickory smoked pork loin topped with spicy tomato ginger salsa
Pork Saltimbocca
Seared pork loin stuffed with prosciutto, spinach, finished with capers and light white wine sauce
Seafood
17.95
Chili Rubbed Mahi Mahi
Seared and served with cucumber relish and chipotle yogurt sauce
Fire Grilled Tiger Shrimp Kebabs
With crispy peppers and onions
Paella Valencia
With shrimp, mussels, chicken, and chorizo, served with saffron rice
Swordfish Siciliano
With fresh rosemary and capers
Salmon Imperial
Seared salmon topped with lump crabmeat in lemon wine sauce
Grilled Citrus Swordfish
With shaved fennel and orange salad
Maryland Crab Cakes
Lump crabmeat, lemon, and peppers, served with creole remoulade
Miso Salmon
Fresh Alaskan salmon seared and glazed with Japanese miso paste, served with cucumber carrot slaw
Pan Seared Salmon
With sweet and sour bacon sauce, served with classic risotto
Seared Cod Fillets
With saffron beurre blanc and rice pilaf
Jumbo Creole Shrimp and Housemade Andouille
Simmered in spicy tomato broth
Pan Seared Salmon Filet
With Serrano chili glaze, served on braised bok choy with fresh sesame orange relish
Large Diver Scallops
With tarragon cream, served with corn and lima bean succotash
Seared Ahi Tuna
With white balsamic reduction, served on a bed of braised spinach and roasted red peppers
Cornmeal Crusted Walleye
With creole remoulade
Pan Seared Red Snapper
With lime butter, served over lemongrass basmati rice