Entree Menu Samples

See Entree Menu Sample Pictures Here

Beef Tenderloin Fresco
Noisette of Beef Tenderloin, pan seared and layered with Portobello Mushrooms, Sun Dried Tomatoes, Caramelized Onions, Olives and Balsamic Seeped Figs, dressed with Pinot Port Reduction and accompanied by a Redskin Garlic Mash stuffed Artichoke and a Medley of Vegetables

Madagascar Filet Mignon
Herb Marinated and Wood Grilled Center Cut Beef Tenderloin dressed with Madagascar Brandy Peppercorn Sauce, served over Ana Potato and complemented by a Cassoulet of Vegetables

Free Range Filet Mignon and Lobster Ravioli
Garlic and Herb Rubbed Mesquite Grilled Tenderloin over Garlic Mashed Potatoes, topped with a Cassoulet of Onions and Sautéed Mushrooms, finished in a Demi Port Red Wine reduction, served with Lobster Ravioli in a Crab Bisque Ragu and a Baby Vegetable Bundle

Asian Infused Braised Beef
Mongolian BBQ Short Ribs of Beef served over Wok Charred Vegetables and Wasabi Garlic Mashed Potatoes, finished in an Oyster Sherry Garlic Ginger Sauce

New Age Chicken Cordon Bleu
Phyllo Crust enveloping layers of Rosemary Grilled Chicken, Portobello Mushrooms, Black Forest Ham and Provolone Cheese, topped with Demi Port Reduction, accompanied by a wedge of Apple Wood Smoked Cheddar Macaroni Cake, Carrots and Green Beans

Short Ribs of Beef Wellington
Layered with Spinach, Feta Cheese and Wild Mushroom Duxelles with a Pinot Port Reduction, accompanied by a Thai Ginger Shrimp and Crab Cake garnished with Crispy Rice Noodles, Parmesan Potato Roulade and Winter Vegetables