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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


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

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