| |
|
|
| |
|
* $28.00
|
|
House Salad |
|
Choice of: |
|
8 oz. Prime Rib with
Au Jus |
|
Champagne Chicken |
|
Chef's Daily Seafood
Selection |
|
♦ |
|
Fresh Rolls & Butter |
|
New York Style
Cheesecake with Strawberry Sauce |
|
Tea, Coffee, Soda |
| |
|
$35.00
|
|
House Salad |
|
Choice of: |
|
10 oz. Prime Rib with
Au Jus |
|
Pesto Grilled Chicken |
|
Pan Seared Salmon with
Sundried Tomato Vinaigrette |
|
Grilled K.C. Strip |
|
♦ |
|
Fresh Rolls & Butter |
|
Mountain Berry Flan |
|
Tea, Coffee, Soda |
| |
|
$45.00
|
|
House Salad |
|
Choice of: |
|
Roasted Rack of Lamb |
|
Chicken Roulade &
Exotic Mushrooms |
|
Pan Seared Salmon with
Grilled Shrimp |
|
Filet of Beef
Tenderloin |
|
♦ |
|
Fresh Rolls & Butter |
|
Montrachet Cheesecake
with Strawberry Balsamic Topping |
|
Tea, Coffee, Soda |
| |
|
* Available Sunday
through Thursday only. |
|
Guarantees are needed
72 hours in advance. |
|
Entree counts are
required by 12 noon the day of the event. |
| |
|
— Hors d'oeuvre Platters
— |
|
| |
|
Smoked Salmon Platter |
|
Minced red onion,
chopped egg, capers, lemon-dill creme fraiche and toast points. 75 |
|
Grilled Vegetable
Platter |
|
Seasonal grilled
vegetable assortment, artistically displayed on platters. 50 |
|
Antipasto Platter |
|
An elegant selection
of imported marinated vegetables, olives imported cheeses and
Italian meats served with crackers and sliced baguette. 40 |
|
Fresh Fruit Platter |
|
Hand selected seasonal
fruits from our fresh produce department, artistically displayed
platters. 50 |
|
Crudites Platter |
|
A beautiful
arrangement fo fresh vegetables, served with a horseradish ranch
dip. 40 |
|
|
—
Hors d'oeuvre Selections Ala Carte — |
|
|
(Per Person) |
|
Smoked Tomato &
Artichoke Dip |
|
An exciting
combination of smoked Roma tomatoes and artichokes, blended with
three cheeses. Warmed in a crock and accompanied with Parmesan toast
points. 6 |
|
Crab Cakes |
|
Our Chef's very own
popular creation is made with imported jumbo lump crabmeat. The cake
is sauteed and served with a Creole red pepper cream sauce, fried
spinach and capers. 9 |
|
Stuffed Mushroom Caps |
|
Filled with a
potato-garlic sausage filling and baked, then served with a Dijon
cream sauce. 7 |
|
Coconut Shrimp |
|
Fried and served with
a citrus-chili sauce 9 |
| |
|
|
|
(Per Person) |
|
Beef
|
|
Prime Rib |
|
Slow roasted Aged beef
served with au-jus and fresh horseradish sauce. 22 |
|
Beef Tenderloin |
|
Seared and oven
roasted Aged Angus Beef served with a Madera and Wild Mushroom
sauce. 29 |
|
Grilled Kansas City
Strip |
|
Grilled to your
specifications and served with three peppercorn brandy glaze. 27 |
| |
|
Poultry
|
|
Chicken Marsala |
|
Fresh chicken breast
Fresh chicken breast sauteed with wild mushrooms and served with a
sweet Marsala sauce. 20 |
|
Smoked Game Hens |
|
Large Game Hens filled
with a traditional stuffing, smoked and served with a Grand Marnier
apricot glaze. 26 |
|
Boneless Duck Breast |
|
Sauteed and served
with blueberry duck jus and sun-dried cherry wild rice pilaf. 28 |
| |
|
Seafood
|
|
South African Lobster |
|
An eight ounce South
African cold water lobster tail broiled with butter, white wine and
seasonings, served with lobster beurre blanc. 44 |
|
Tilapia Piccata $18
per Person |
|
Fresh tilapia pan
seared with a Parmesan crust served with a caper lemon white wine
sauce. 18 |
|
Grilled Salmon |
|
Salmon grilled and
served with garlic lemon butter. 26 |
|
Fresh Ahi Tuna |
|
Sesame encrusted pan
seared tuna served with a ginger wasabi aioli. 27 |
| |
|
Pork
|
|
Slow Roasted Pork Loin |
|
Fresh pork slow
roasted with garlic and rosemary served with Pecan Praline sauce. 19 |
|
Grilled Pork Chops |
|
Center cut bone in
pork chops grilled and served with apple chutney and apricot sauce.
24 |
| |
|
Vegetarian
|
|
Smoked Vegetable
Primavera |
|
Smoked tomatoes,
artichokes, asparagus, zucchini and portabella mushrooms tossed with
fresh penne pasta and our home-made marinara sauce. |
|
Vegetable Wellington |
|
A wonderful blend of
mushrooms, artichokes, asparagus, roasted garlic, carrots, zucchini
and goat cheese wrapped in puff pastry. Baked until golden brown and
finished with a red pepper cream sauce. 19 |
| |
|
—
Combination Plated Dinners — |
|
|
(Per Person) |
|
Grilled Filet and
Lobster |
|
A grilled six-ounce
filet served with a broiled six-ounce cold-water lobster tail and
bearnaise sauce. 45 |
|
Grilled Filet and
Salmon |
|
A grilled six-ounce
filet of beef and a five ounce grilled salmon served with bearnaise
and fresh garlic lemon butter. 45 |
|
Grilled Chicken and
Roasted Pork Loin |
|
Grilled chicken breast
and a slow roasted pork loin served with Madera sauce. 45 |
|
Lamb and Veal Chops |
|
Domestic lamb chops
and imported venison, slow roasted chops served with a Pinot Noir
Demi Glaze. 45 |
|
Prime Rib and Shrimp
Dinner |
|
Slow roasted prime rib
and six grilled imported shrimp served with horseradish sauce,
au-jus and bearnaise sauce. 45 |
|
Salmon and Lobster
Dinner |
|
Five ounces of
imported salmon and a cold water South African lobster tail. Served
with garlic lemon butter and lobster beurre blanc. 45 |
|
Veal and Salmon Oscar |
|
Tender veal cutlets
and imported salmon served with fresh jumbo lump crab, fresh
asparagus and bearnaise sauce. 45 |
|
Shrimp Scallops and
Lobster |
|
Three jumbo sea
scallops, four imported shrimp and a six ounce cold water tail
broiled and served with lobster beurre blanc. 45 |
| |
|
Menu items and prices subject to change
without notice. |
| |
