Beef, Lamb and Veal Main Entree Selections |
Roasted Prime Rib of Beef Roasted Prime Rib of Beef Ajus Grilled Veal Chop Generous Loin Cut, Served with Veal Demi-Glace Chateaubriand Hand Trimmed Eye of Beef Rubbed with Fresh Herbs and Roasted Garlic, Slowly Roasted and Served with a Rich Mushroom Demi-Glace. | Sliced Roast of Beef Sliced Round of Beef Roasted and Served with Brown Gravy Filet of Beef Grilled and Served with Choice of Two Sauces Roasted Rack of Lamb Coated with Whole Grain Mustard and Seasoned Bread Crumbs, Roasted to Perfection |
Fish Main Entree Selections |
Flounder Francaise Boneless Filet of Flounder, Egg Battered, Pan Fried and Served with Lemon and Wine Poached Salmon Filet Poached Salmon Served with Fresh Lemon and Dill Sauce Stuffed Flounder Florentine Filet of Flounder, Stuffed with Seasoned Spinach and Sliced Tomatoes then Baked with White Wine and Lemon Grilled Tuna Steak Loin Cut Tuna Steak Marinated in Ginger and Soy and Char Grilled Chilean Sea Bass Pan Seared Traunch Cut Filet Smothered in Tri-Colored Sauteed Peppers and Onions with a Touch of Fresh Roasted Garlic | Boneless Filet of Norwegian Salmon Salmon Encrusted with Caramelized Leeks then Dusted with Seasoned Japanese Bread Crumbs Salmon Wellington Boneless Filet of Norwegian Salmon, Seasoned, Pan Seared, Rubbed with Mushroom Duexlle, Our Chefs Then Rolled This into Puff Pastry Crust and Then it is Baked to a Crisp Golden Brown and Served with a Dill Sauce Lemon Sole Almondine Delicate Filets of Sole Broiled and Topped with toasted Almonds Pecan Crusted Salmon Elegantly Decorated with Fresh Squeezed Citrus-Gastric on the Side |
Poultry Main Entree Selections |
Lemon Glazed Chicken Breast Boneless Breast of Chicken, Batter Dipped, Sauteed and Glazed with Lemon Sauce Half Roasted Chicken Served with Gravy Wild Rice Stuffed Capon Breast of Capon Stuffed with Wild Rice and Green Peas Served with a Sweet and Sour Champagne Sauce Chicken Forrestierre Boneless Breast of Chicken, Dredged in Flour, Pan Seared, Served in a Rich Mushroom Sauce | Grilled Chicken with Rosemary and Orange Boneless Chicken Breast, Marinated and Grilled Topped with Orange and Rosemary Rosemary Marinated Grilled Breasts of Chicken Twin Breasts of Tender Marinated Chicken Brushed with Rosemary Infused Olive Oil, Served on Wilted Dressed Baby Spinach Leaves accompanied by Herbed Cous Cous and Grilled Portabello Mushrooms Porcini Encrusted Chicken Thin Scallopini Cut Chicken Breast, Dipped in Delicate Egg Batter and Encrusted with a Blend of Imported Porcini Mushrooms, Sauteed Noisette and Served with a Mushroom Supreme Sauce |
