Oven Roasted Red Chili
Dusted Sea Bass
Topped with Lump Crab Meat in a Rich Chardonnay Alfredo Sauce
Seared Breast of Chicken
Stuffed with Mushrooms, Leeks and Carrots
and topped with a Honey Dijon Beurre Blanc Sliced
Mesquite Grilled Tri-Tip of Beef
Served in a Rich Green Peppercorn Bordelaise
Rosemary Infused Loin of Pork
With Charred Tomato Chipotle Bordelaise,
Chili Oil and Oven Dried Tomato Confit
Beef Tips Bourguignon
Tender Beef Tips in a Red Wine Sauce
Topped with Sour Cream & Red Bell Pepper
Chicken Cordon Bleu
Parmesan Encrusted Chicken surrounding
Smoked Ham and Melted Swiss Cheese |
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Grilled Marinated
Breast of Chicken
Served with Citrus Beurre Blanc and Mango Salsa Grilled
Filet of Salmon
Served with Lemon Zest Beurre Blanc
and Spinach Leek Paint
Farfalle Pasta*
Served with Grilled Chicken and Italian Sausage in
a light Chardonnay Cream Sauce, topped with Poblano Chilies, Scallions, Fresh Parmesan
Cheese and Basil
(May omit the chicken & sausage for a vegetarian dish)
Pan Seared Tortilla Crusted Mild White Fish
Served with Roasted Poblano Beurre Blanc, Chili
and Chive Oils, and Salsa Fresca
Vegetable Penne Pasta*
Served with a Fresh Pear Tomato Marinara,
Topped with Roasted Bermuda Onions,
Artichoke Hearts, Parmesan Cheese and Basil
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Roast Beef, Honey Glazed Ham, or Oven Roasted Turkey Breast Carving Station
Includes Fresh Rolls, Horseradish Cream, Dijon & Champagne Mustards and Fresh
Cranberry Sauce
(Requires Chef's Carving Fee of $100.00)
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