The Catering Guide: Dinner Entrées
In order to serve our guests in the best possible manner, we recommend the selection of only one entrée for your group. Should your situation require a choice of entrées, please limit to two choices.
Breast of chicken filled with ham and Gouda cheese and ladled with a roasted red pepper sauce.
Coq au Vin
Red-wine-braised chicken breast with mushrooms, pearl onions and smoked bacon.
Asparagus-stuffed chicken, served with a brandy cream sauce.
Breast of chicken dressed with sun-dried tomatoes and goat cheese, topped by a mushroom and basil cream sauce and toasted pignoli nuts. **
Breast of chicken dressed with an apricot, cherry chutney, drizzled with an apple cider cinnamon sauce.
Breast of chicken dressed with butter-seasoned crumbs.
Lightly breaded and served with a cherry-citrus salsa.
Orange-Kissed Red Snapper
Oven-baked filet served with an orange beurre blanc.
Oven-roasted, served with a zucchini relish.
Sautéed in a garlic, sherry sauce, served atop Parmesan bread crumbs.
Choice cut tenderloin served with Madeira sauce. *
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. *
Mediterranean Stuffed Portabello
Portabello mushroom stuffed with spinach, sun-dried tomatoes and pine nuts, baked and served over whole wheat pasta topped, by marinara sauce. **
French Pork Chop
Grilled, topped with caramelized apples and brandy sauce.
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. **
* All beef entrées prepared to medium doneness
** Contains nut products