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.
Chicken Major Grey
Breast of chicken sautéed with mushrooms and onions, wrapped in bacon and topped with a sour cream and mango chutney.
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.
Pan-fried, served with a mango salsa.
Orange-Kissed Red Snapper
Oven-baked filet served with an orange beurre blanc.
Oven-roasted, dressed with mascarpone cheese and fresh spinach, topped with panko and Parmesan cheese.
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. **
Pan-seared, served with a ruby port 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. **
Herb-encrusted veal cutlet served with a lemon sauce.
* All beef entrées prepared to medium doneness
** Contains nut products