ENTREES
SEAFOOD
Colossal Grilled Garlic Gulf Shrimp
Soy Glazed Pacific Northwest Salmon Steak with Wasabi Cream Sauce
Sesame Seared Yellowfin Tuna with Grilled Asian Stir Fried Vegetables
Cumin Potato Thread Encrusted Chilean Sea Bass with Lemon Burre Blanc
Classic Bouillabaisse Served with a Crusty Garlic Baguette
Grilled Sea Scallops with Cilantro Lime Butter
Oven Roasted Swordfish Medallion Stuffed with Blue Crab and Served in a Caramelized Onion Broth
Crispy Seared Red Snapper Filet with Soy Ginger Sauce
Salmon en Papillote with White Wine and Julienne Vegetables
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MEAT
Herb Roasted Tenderloin of Beef with Horseradish Tomato Cream
Grilled Frenched Pork Chops Served with Italian Vinegar Peppers
Dijon Encrusted Rack of Lamb Served with Lamb au Jus
Seasonal Stuffed Roulade of Pork Loin
Veal Scaloppine Stuffed with Fontina Cheese and Imported Proscuitto, Served with Marsala Sauce
Oven-Roasted Tenderloin of Beef with Roasted Garlic Demi-Glace
Rosemary Lamb Brochettes with a Roasted Garlic Jus
Marinated Grilled Brochette of Beef Accompanied by Roasted Vegetables
Veal Piccata (lemon wine sauce with capers)
Au Poivre-Style Seared Sirloin of Beef with Brandy Sauce
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POULTRY
Herb Roasted Statler Breast of Chicken with Chive Veloute
Grilled Statler Breast of Chicken with Basil and Oven Dried Tomato Sauce
Asian Hoisin Barbeque Seared Duck Breast
Traditional Stuffed Chicken Breast with a Sage Mirepoix Stuffing and Herb Sauce
Turkey Filet Mignon Wrapped in Smoked Bacon and Served with Demi-GlaCe
Prosciutto, Fontinella, and Asparagus Stuffed Chicken Breast
Chicken Breast Stuffed with a Cornbread Stuffing and Smokey Ancho Tomato Glaze
Roasted Chicken Roulade with Seasonal Stuffing
Roasted Cornish Game Hen with PortabellO and Wild Rice Stuffing
Roasted Turkey Breast Roulade with Seasonal Stuffing
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VEGETARIAN
Grilled Asian Tofu with Grilled Stir Fry Vegetables
Grilled Polenta with Roasted Vegetable Marinara
Pasta Primavera (pasta tossed with garden fresh vegetables, olive oil, and parmesan cheese)
Vegetarian Mousaka (layered eggplant, zucchini, summer squash, roasted red peppers, & portabella mushrooms baked in a cheese sauce)
(We can customize any vegetarian meal to your specifications.)
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STARCHES
Roasted Fingerling Potatoes
Garlic Smashed Yukon Gold Potatoes
Steamed Red Bliss with Herb Butter
Gorgonzola Infused Mashed Potatoes
Dauphiniose Potatoes (thinly sliced potatoes & gruyere cheese layered and baked)
Mashed Gingered Sweet Potatoes
Mixed Tri-color Roasted Potatoes
Potato and Caramelized Onion Pancakes
Confetti Rice Pilaf with Diced Carrots, Red & Yellow Peppers and Leeks
Wild Rice with Leeks
Wild Mushroom Risotto Cakes
Cilantro Jasmine Rice
Steamed Nutty Basmati Rice
Parmesan Angel Hair Pasta Tossed with FreshSqueezed Lemon Juice
Farfalle with Roasted Garlic, Tomato, and Fresh Basil
Israeli Cous Cous with Slivered Almonds and Dried Cranberries, Drizzled with Light Cumin Dressing
Tuscan White Bean Ragu with Pancetta
Barley with Herbs and Brunoise of Vegetables
Orzo with Spinach, Roasted Red Peppers, and Feta Cheese
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VEGETABLES
Seasonal Roasted Vegetable Medley Laced with Balsamic Vinegar
Sesame Sautéed Sugar Snap Peas and Carrots
Steamed Baby Carrots with Walnut Butter
Roasted Root Vegetables
Steamed Green Beans with Thyme Butter
Mélange of Steamed Baby Vegetables
Roasted Corn O'Brien
Wild Mushroom Hash
Wilted Mixed Greens (collard, mustard, and swiss chard)
Steamed Jardinière of Vegetables
Bundles of Steamed White and Green Asparagus
Brown Sugar Glazed Roasted Acorn Squash
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