Dinner Menu
Fourth Course
Sesame Crusted Tuna Steaks
Basmati Rice with Mango Salsa, Wilted Spinach with Almonds and Red Grapes |
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Grilled Mahi Mahi
With Ginger Buerre Blanc, Coconut Rice, with Sauteed Snow Peas and Carrots |
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Filet of Salmon
With Wasabi Hollandaise sauce, Toasted Orzo, Asparagus, and Roasted Red Peppers |
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Cajun Style Stuffed Shrimp
with Cajun Crab Stuffing served on
a bed of Saffron Rice |
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Grilled Scallops
Glazed with Apple Cider, served with French Lentils, Snow Peas, Oven Dried Tomatoes, and Shallot Cream
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Blue Cheese Crusted Filet Mignon
with Wine Sauce, Prima Vera Mashed Potatoes, and Green Beans Almandine |
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Beef Wellington with Sauce Bordelaise
Filet Mignon served with a Duxelle Mushroom Puff, Garlic Mashed Red Potatoes,
with Honey Roasted Carrots and Green Beans
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Roasted Baby Rack of Lamb
With Grilled Portabella Mushrooms Sautéed Sugar Snap Peas, Roasted Red Peppers, Wild Rice, and Sauce Jus Lie |
Parma Ham and Mozzarella Stuffed Chicken Breast
Served with Honey Glazed Carrots, Sauteed Broccoli, Red Peppers
Pesto Mashed Potatoes, and Fines Herb Sauce
Caramelized Onion and Apple Compote Stuffed Chicken Breast
Served with Mashed Sweet Potatoes,
Cranberry Squash, and Peas
Peppercorn Seared Tenderloin of Beef
With Haricot Verts, Buttered Carrots, Yukon Potato Lyonnaise, and Sauce Bordelaise |
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Peppercorn Crusted Steak Au Poivre
New York Sirloin with Creamy Brandy Sauce Grilled Potatoes, Garlic Green Beans, & Carrots |
Roasted Quail Stuffed with Wild Mushrooms with Marsala Sauce
Served with Bacon Mashed Potatoes
And Vegetable Medley
Roast Tenderloin of Pork with Spicy Pepper Jam.
Served with Buttered Fingerling Potatoes,
Sauteed Broccoli and Cauliflower
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