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DINNER ENTRÉE SELECTIONS All Entrée Selections Served with Choice of BOH or Caesar Salad, Choice of Starch and Vegetable, Rolls, Coffee and Tea BEEF GRILLED Wild mushroom demi glace CHAR GRILLED SLICED BEEF TENDERLOIN...................................................$36.00 Cabernet demi glace PAN SEARED FILET MIGNON..............................................................................$35.00 Caramelized shallot ROASTED WHOLE Mustard horseradish crust ROASTED PRIME RIB OF BEEF...........................................................................$35.00 Au jus (minimum 16 guests) POULTRY CHICKEN VINEYARD...........................................................................................$27.00 Sautéed chicken breast with seedless grapes, mushrooms, leeks and white wine cream sauce APPLE CRANBERRY CHICKEN..........................................................................$28.00 Boneless chicken breast with an apple and dried cranberry stuffing, chicken jus lie STUFFED BREAST OF CHICKEN FLORENTINE..............................................$29.00 Stuffed with spinach, herbs and cheese, chicken juslie CHICKEN OSCAR..................................................................................................$33.00 Roasted chicken breast topped with lump crab, asparagus and béarnaise sauce BASIL Dijon jus lie
CHICKEN PICCATA..............................................................................................$26.00 Seared breast of chicken with artichokes, capers and lemon beurre blanc Fine herb jus lie COMBINATION PLATE TENDERLOIN AND SALMON............................................................................$36.00 Petite filet with cabernet sauce and salmon with lemon caper beurre blanc TENDERLOIN AND SHRIMP..............................................................................$38.00 Petite filet with cabernet sauce and sautéed shrimp scampi TENDERLOIN AND LOBSTER............................................................................$42.00 Petite filet with cabernet sauce and broiled lobster tail TENDERLOIN AND SEA BASS...........................................................................$40.00 Petite filet with cabernet sauce; Sea bass with chive butter
PORK ~ VEAL ~ LAMB Herb cabernet demi glace STUFFED PORK LOIN .........................................................................................$27.00 Stuffed with apricots & prunes, topped with dried cherry port reduction VEAL SCALLOPINI ..................................................................................................$32.00 Wild mushroom marsala sauce VEAL Wild mushroom vermouth sauce ROASTED RACK OF LAMB..................................................................................$42.00 Balsamic infused Syrah reduction
SEAFOOD BROILED LAKE Tomato caper champagne sauce SEARED ATLANTIC SALMON............................................................................$28.00 Kaffin Lime buerre blanc POTATO AND RED ONION WRAPPED HALIBUT...........................................$30.00 Mustard leek sauce GRILLED PESTO PARMESAN COATED SWORDFISH....................................$32.00 Tomato ginger sauce OAT AND DILL CRUSTED SEA BASS.................................................................$30.00 Lemon caper buerre blanc CEDAR PLANK ROASTED SALMON.................................................................$28.00 Merlot reduction CRAB STUFFED JUMBO SHRIMP.......................................................................$34.00 Lobster cognac sauce HERB ROASTED TILAPIA....................................................................................$26.00 Sundried tomato pesto PAN ROASTED DIVER SCALLOPS.....................................................................$32.00 Lavender Cream and Toasted Pistachios |
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