Lightly breaded with a lemon caper sauce
In a lemon herb marinade
Au jus & horseradish cream
Macaroni & Cheese
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| Dinner Entrees | |
| Poultry | |
| (All chicken entrees are prepared using boneless & skinless breast meat) | |
| Chicken Piccata | Chicken Julia |
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Lightly breaded with a lemon caper sauce | Lightly sautéed served with a mushroom, pancetta, white wine & cream sauce |
| Jamaican Seasoned Chicken | Chicken Marsala |
| Grilled & served with a pineapple chutney | Lightly sautéed with a rich marsala & mushroom sauce |
| Chicken Vesuvio | |
| Marinated & grilled with a garlic, sage & cream sauce | |
| Cornish Game Hens | Chicken Skewers |
| With a cranberry, orange & herb stuffing |
With red peppers & onions In a lemon herb marinade |
| Chicken Napa Valley | Champagne Chicken |
| Marinated & grilled with a garlic, basil sundried tomato & cream sauce | Wrapped in phyllo with a sweet champagne sauce |
| Chicken Del Sol | |
| Grilled and served with a tequila lime sauce | |
| Herb & Kalamata Chicken | |
| Marinated with Italian herbs, olives, skin on and grilled | |
| Smoked Breast of Turkey* | |
| Chef Carved and served with a Cranberry Orange Chutney | |
| Dinner Entrees | |
| Beef and Pork | |
| Chef Carved Smoked Tri-Tip* | Chef Carved Tri- Tip* |
| Served with an apple whiskey barbecue sauce | Grilled & served with a Madagascar sauce |
| (Buffet Service Only) | (Buffet Service Only) |
| Chef Carved Roast Beef* | |
| Served with au jus & horseradish cream | |
| (Buffet Service Only) | |
| Rosemary & Garlic Grilled Tri Tip* | |
| (Buffet Service Only) | |
| New York** | Prime Rib au Jus** |
| Roasted & served with madagascar sauce or a burgundy mushroom sauce |
Oven roasted & served with Au jus & horseradish cream |
| Filet Mignon** | |
| Served with a delicate port wine sauce | |
| Beef Florentine | |
| Sautéed beef tips with spinach, wild mushrooms in a rich demi glace | |
| Sizzling Strips of Beef | |
| In a tarragon wine sauce with shitake mushrooms | |
| Jamaican Seasoned Pork Loin | |
| Rubbed with Jamaican Seasonings and served with a pineapple salsa | |
| Smoked Pork Loin | Roast Pork Loin |
| Applewood smoked with a rosemary mustard sauce | Oven roasted served with a calvados demi glace |
| Dinner Entrees | |
| Seafood & Vegetarian | |
| Shrimp Provencal** | Salmon Béarnaise** |
| Sautéed with fresh tomatoes, garlic & herb’s | Wrapped in puff pastry with a classic béarnaise sauce |
| Tuscan Salmon** | |
| Marinated & broiled fillet served with a fresh herb glaze | |
| Smoked Salmon** | Paella** |
| House Smoked served with a pomegranate sauce and toasted walnuts | Classic style with seafood, sausage and chicken |
| Seafood Risotto | Ginger & Soy Tuna** |
| With shrimp, scallops & calamari | Marinated in soy sauce, ginger &garlic, grilled &served with a citrus glaze |
| Tuna Vera Cruz** | |
| Grilled served with a zesty lime, chili and tomato salsa | |
| Spanikopita | Eggplant Napoleon |
| Spinach & feta cheese wrapped in phyllo | Layers of grilled eggplant, herb polenta & mozzarella with marinara sauce |
| Artichoke Pockets | Asparagus & Mushroom Crepes |
| Marinated artichoke hearts, sundried tomatoes & feta cheese in phyllo | with a light cream sauce |
| Cheese Tortellini | Vegetable Turnover |
| With a porcini mushroom sauce | With feta & a red pepper sauce |
| Pasta Primavera | |
| Penne pasta with steamed seasonal vegetables & alfredo sauce | |
| Children’s Entree | |
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(for ages 3 – 10 available for seated service only) Macaroni & Cheese | |