Beef, Pork, Lamb and Veal Selections

Filet Mignon
grilled and served with wild mushroom risotto, sautéed asparagus tips, and red wine reduction bordelaise

Oven Roasted N.Y. Sirloin
sliced and served with basil infused mashed potatoes, sautéed vegetable medley, and topped with a green peppercorn brandy cream sauce

Beef Wellington
pan seared tenderloin wrapped in puff pastry and a mushroom duxelle served with asparagus tips and a shallot demi glace

Roasted Loin of Pork
well seasoned and cooked perfectly, served with candied glaced yams and sautéed green beans with a Jack Daniels bourbon glace

Rack of Lamb Provencal
accompanied by herb roasted new potatoes, oven carmelized eggplant ratatoulli and roasted garlic au jus

Thyme Crusted Rack of Lamb
accompanied by blended  white and wild rice pilaf,
steamed broccoli polonaise, mint au jus

Twin Veal Chops
Pan seared with red, white, and gold, potatoes,
tangy glazed carrots, glace de viande

Osso Buco
Braised veal shanks with red wine, mirepoix, and tomatoes,
served with steamed rice

Poultry Selections

Chicken Saltimbocca
sautéed pallards of chicken with Italian ham, smoked mozzarella, served over spinach risotto, with a white wine sauce

Herb Crusted Statler Breast of Chicken
roasted served with morel mushrooms, buttered baby carrots and potato gratin, tarragon pan drippings

Apple Cranberry Stuffed Breast of Chicken
stuffed with granny smith apples, sliced and dried cranberries, served with carrots, red and yellow peppers, zucchini and squash, sherry wine sauce

Lobster and Cracker Stuffed Breast of Chicken
lobster tails, onion, celery, cracker crumbs, served with flame roast red peppers and onions, red skin potatoes, and a
sweet vermouth cream sauce

Cornish Game Hen
stuffed with wild rice, served with a roasted vegetable medley,
and sauce chasseur

Pasta Selections

Spinach and Cheese Tortellini
tossed with pesto cream sauce and topped with grated Parmesan cheese and oven roasted tomatoes

Gimelli Pasta
tossed with artichokes, caramelized onions, and fresh plum tomatoes, calamata olives in a garlic herb and olive oil sauce

Lobster Ravioli
sautéed in shallot cream sauce, garnished with chives
and roasted red peppers

Seafood Selections

Atlantic Salmon
grilled and served with a lemon dill sauce, spring vegetable medley,
and spinach orzo pilaf 

Grilled Swordfish
topped with maple Dijon glace, served with a festive vegetable, and horseradish whipped potatoes

Pan Seared Tuna
topped tamarind ginger glace, served with jasmine rice,
carrots and tri-colored peppers

Baked Stuffed Shrimp
stuffed with lump meat crab stuffing, wild mushroom and tomato risotto,
garlic and lemon beurre blanc