Entrees
Beef, Lamb and Veal Main Entree Selections
Roasted Prime Rib of Beef Ajus
Generous Loin Cut, Served with Veal Demi-Glace
Hand Trimmed Eye of Beef Rubbed with Fresh Herbs and Roasted Garlic, Slowly Roasted and Served with a Rich Mushroom Demi-Glace.
Sliced Round of Beef Roasted and Served with Brown Gravy
Grilled and Served with Choice of Two Sauces
Coated with Whole Grain Mustard and Seasoned Bread Crumbs, Roasted to Perfection
Fish Main Entree Selections
Boneless Filet of Flounder, Egg Battered, Pan Fried and Served with Lemon and Wine
Poached Salmon Served with Fresh Lemon and Dill Sauce
Filet of Flounder, Stuffed with Seasoned Spinach and Sliced Tomatoes then Baked with White Wine and Lemon
Loin Cut Tuna Steak Marinated in Ginger and Soy and Char Grilled
Pan Seared Traunch Cut Filet Smothered in Tri-Colored Sauteed Peppers and Onions with a Touch of Fresh Roasted Garlic
Salmon Encrusted with Caramelized Leeks then Dusted with Seasoned Japanese Bread Crumbs
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
Delicate Filets of Sole Broiled and Topped with toasted Almonds
Elegantly Decorated with Fresh Squeezed Citrus-Gastric on the Side
Poultry Main Entree Selections
Boneless Breast of Chicken, Batter Dipped, Sauteed and Glazed with Lemon Sauce
Served with Gravy
Breast of Capon Stuffed with Wild Rice and Green Peas Served with a Sweet and Sour Champagne Sauce
Boneless Breast of Chicken, Dredged in Flour, Pan Seared, Served in a Rich Mushroom Sauce
Boneless Chicken Breast, Marinated and Grilled Topped with Orange and Rosemary
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
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