Entrees
Sliced New York Strip Steak with Brandy & Peppercorn Sauce
potatoes au gratin * sauté of seasonal vegetables
Sliced New York Strip Filled with a Spiral of Spinach Sauté
served with a shallot demi glace * roasted baby new potatoes
sauté of seasonal vegetables
Grilled Individual Filet of Beef
topped with blue cheese butter, served over
potaties au gratin * sauté of baby green beens & carrots
Beef Wellington
tenderloin wrapped in mushroom duxelle, westphalian ham & puff pastry
roasted baby new potatoes * sautéed green beans
Southwestern Style Grilled Skirt Steak
served over chipotle sweet potatoe mash with sautéed green & red bell peppers,
red onions, jalapeño & roasted corn salsa
Veal Scaloppini Marsala
polenta triangles topped with reggiano cheese
vegetable ratatouille
Veal Saltimbocca with Proscuitto & Sage
potato puree * layered zucchini vegetable terrine
Sliced Roasted Veal with Light Madeira Sauce
mild mashed potatoes * yellow & green squash & baby green beans
Roasted Fillet of Veal with Morel Sauce
au gratin potatoes * sweet roasted onion filled with grilled vegetables
Sliced Loin of Lamb with Dijon Demi Glace
broiled tomato with herbs & cheese * fan of sautéed snow peas
roasted baby new potatoes with rosemary
Rack of Lamb Coated with Fresh Herbs & Mustard
polenta triangles topped with sun dried tomatoes & reggiano cheese
sauté of seasonal vegetables
Rack of Lamb with Dijon & Pistachio Crust
saffron risotto with porcini mushrooms & reggiano cheese
saute of seasonal vegetables
Sliced Loin of Lamb with a Minted Demi Glace
potatoes au gratin * layered zucchini vegetable terrine
Grilled, Sliced Pork Tenderloin with a Jalapeno Chutney Glaze
herbed coucous with fine diced red or green bell peppers
sauté of seasonal vegetables
Boneless Breast of Chicken served with Lemon & Saffron Cream
herbed couscous with fine diced red or green bell peppers
vegetable ratatouille
Sliced Stuffed Breast of Chicken
made with proscuitto, fresh basil, chevré & sun dried tomato
topped with a light herbed sauce
sautéed zucchini & yellow squash * roasted baby new potatoes
Sliced Grilled Breast of Chicken with Tomato Cream & Tarragon Sauce
roasted rosemary baby new potatoes * sauté of seasonal vegetables
Chicken Florentine
stuffed with spinach, garlic & cheeses, topped with a light herbed sauce
saffron risotto with porcini mushrooms & reggiano cheese
sauté of seasonal vegetables
Moroccan Style Chicken
boneless breast of chicken made with roasted tomatoes, eggplant,
slivered almonts, cilantro and lemon juice
Grilled Filet of Salmon with Lemon & Dill Beurre Blanc
mixed wild & white rice with orange zest * sautéed baby asparagus tips
Grilled Salmon Fillet with Tomato Mango Salsa
mixed white & wild rice * grilled tomato florentine
Pan Seared Halibut
set on a bed of chive & sour cream mashed potatoes
drizzled with roasted tomato vinaigrette
and served with fanned asparagus spears
Petrale Sole Menuiere with Capers
parisienne potatoes * broiled tomato filled with puree of baby sweet peas
Seared Sea Scallops with a Soy Lime Sesame Glaze
set on a bed of sautéed baby spinach
surrounded by a ring of couscous made with red peppers & scallions
Grilled White Sea Bass with a Light Asian Glaze
topped with avocado & mango salsa
wasabe mashed potatoes * sauté of baby bok choy
Grilled Swordfish Topped with Mediterranean "Tapenade" Relish
of tomatoes, olives, capers, onion & olive oil
mixed white & wild rice * sautéed asparagus tips
Scampi Style Prawns in a Lemon Butter Garlic Sauce
served over traditional risott
Eggplant Parmesan Stack
layers of panko breaded eggplant with melted fresh mozzarella
and roma tomatoes with a spicy tomato sauce served atop pesto pasta
Vegetarian Napoleon
made with marinated grilled eggplant, portobello mushroom
and chevre cheese drizzled with fresh basil oil
Mushroom Strudel
with spinach pesto sauce and roasted garlic mashed potatoes
Variety of Fresh Pastas Including (But Not Limited To):
Two-Colored Cheese Tortellini in Alfredo Sauce
with panchetta and kalamata olives
Farfalle with Homemade Basil Pesto Sauce & Prawns
Four Cheese Ravioli with Tomato Cream Sauce
Fuscilli Pasta with Sun Dried Tomateos, Artichoke Hearts & Kalamata Olives
tossed in a caramelized onion white wine reduction sauce
Four Cheese Ravioli
with sundried tomaties, artichoke hearts, and kalamata olives
tossed in an alfredo style sauce
Tri-Color Tortellini Pasta
with sun gold cherry tomatoes & pine nuts in a pesto sauce
with shaved reggiano cheese