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Poultry
Chicken Valentino
Breast of Chicken filled with ham and Gouda cheese and ladled with a roasted red pepper sauce.
Chicken Major Grey
Breast of chicken sauteed with mushrooms and onions wrapped in bacon and topped with a sour cream and mango chutney.
Chicken Roulade
Asparagus stuffed chicken served with a brandy cream sauce.
Pollo Norberto
Breast of chicken dressed with sun-dried tomatoes and goat cheese, topped by a mushroom and basil cream sauce and toasted pignoli nuts. **
Autumn Chicken
Breast of Chicken dressed with an apricot, cherry chutnew drizzled with an apple cider cinnamon sauce.
Stuffed Traditional Breast of Chicken
Dressed with butter seasoned crumbs.
Seafood
Carribean Grouper
Pan-fried, served with a mango salsa.
Orange Kissed Red Snapper
Oven baked filet served with an orange beurre blanc.
Salmon Filet
Oven roasted, dressed with mascarpone cheese and fresh spinach topped with panko and parmesan cheese.
Shrimp DeJonghe
Sauteed in a garlic, sherry sauce served atop parmesan bread crumbs. |
Beef
Filet Mignon
Choice cut tenderloin served with Madeira sauce. *
London Broil
Sliced flank steak marinated in our special spice blend, drizzled with a Merlot demi-glace. *
Roasted Sliced Tenderloin
Beef tenderloin sliced and served with your choice of: Bernaise, Bordelaise, or Madeira sauce. *
Other fare
Mediterranean Stuffed Portabello Mushroom
Portabello mushroom stuffed with spinach, sun-dried tomatoes and pine nuts, baked and served over whole wheat pasta topped by marinara sauce. **
Pork Medallions
Pan seared served with a Ruby Port sauce.
Artichoke Penne
Penne pasta tossed with artichoke hearts, grape tomatoes, parmesan cheese, olive oil and white wine sauce.
Rotolo of Pork Florentine
Roasted pork loin dressed with crushed pistachios, dried cranberries, Italian sausage and spinach topped with a balsamic demi-glace. **
Veal Milanese
Herbe encrusted veal cutlet served with a lemon sauce.
* All beef entrées prepared to medium doneness
** Contains nut products |
