Entrees

Below is a list of our entrees.

  • A Grilled Boneless Chicken Breast on a Bed of Wild Rice Pilaf topped with a Mango Veloute and Tropical Salsa
  • A Parmesan Crusted Chicken Breast topped with a Roasted Red Pepper Cream Sauce
  • A Paneed Breast of Chicken topped with Blackened Prawns, Lump Crabmeat and a Spicy Creole Sauce
  • Stuffed Boneless Chicken Breast with Spinach, Feta Cheese and Pine nuts; topped with Bechamel Sauce. Chicken Breast Roulades stuffed with Artichoke Hearts, Shitake Mushrooms and Sun-Dried Tomatoes; topped with Sun-Dried Tomato Pesto
  • Grilled Boneless Chicken Breast stuffed with Prosciutto and Fontina Cheese; Topped with a Creamy Garlic & Asiago Cheese Sauce
  • Teriyaki Marinated Chicken Breast, prepared on the Char Grill, garnished with a Grilled Pineapple Slice, Pickled Ginger and Sesame Ginger Sauce
  • Sauteed Boneless Duck Breast flamed in Grand Marnier and finished with Caramelized Onions and a Bigarade Sauce
  • Roasted Game Hens stuffed with Wild Rice and Tropical Fruits.
  • Roasted Garlic Crusted Filet of Beef, sliced in Medallions, topped with a Gorgonzola Mushroom Sauce
  • Classic Steak Diane - Tenderloin Steaks with Pomerey Mustard and Worcestershire Sauce flamed in Cognac and topped with a Merlot Sauce
  • Grilled Filet of Beef finished in Cognac, Green Peppercorns and Cream
  • Char Grilled Rib Eye served over a Red Potato Hash and topped with a Garlic Balsamic Glaze
  • Tender London Broil, marinated on Olive Oil, Garlic, Red Wine and Soy, seared on the Char Grill and Thinly Sliced. Classic Bordelaise Sauce
  • Frenched Lamb Racks marinated in Garlic, Rosemary and Red Wine. Char Grilled and Topped with a Madeira Sauce
  • Classic Rack of Lamb crusted in Pomerey Mustard and Panko Bread Crumbs. Lamb Chops marinated in Olive Oil and Moroccan Spices topped with a Homemade Olive Tapenade
  • Lamb Shanks slowly simmered with Tomato, Garlic and Stock. Served over A bed of Ratatouille
  • Lamb Loins encased in a Pate of Spinach and Pine nuts topped with A Zinfandel and Caramelized Onion Sauce
  • Roasted Pork Tenderloin sliced in Medallions and topped with Brandied Apples, Onions and Cream
  • Char Grilled Chili Rubbed Pork Chops topped with Mango, Papaya & Guava Salsa
  • Double Pork Loin Chop stuffed with an Apple-Walnut Stuffing and topped with A Dried Cherry, Port and Cream Sauce
  • Parmesan Crusted Veal Scaloppini flamed in Marsala and finished in A Red Wine and Shitake Mushroom Demi Glaze
  • Tender Veal Cutlets sauteed with Lemon, White Wine and Capers.
  • Grilled Veal Chop topped with Sauteed Shitake and Chanterelle Mushrooms. Drizzled with Forestierre Sauce
  • Classic Veal Saltimbocca with Prosciutto and Mozzarella
  • Veal Osso Buco alla Milanese
  • Fresh Northwest Salmon char broiled with Bearnaise or Poached with Cucumber Dill Sauce
  • Potato Crusted Hawaiian Mahi Mahi or Ono griddled and topped with A Choron Sauce
  • Chilean Sea Bass prepared on the Char Grill and topped with a Blackberry Beurre Blanc
  • Blackened Swordfish Steak with Artichoke Hearts, Lemon, Capers and Chardonnay
  • Baked Dover Sole stuffed with Shrimp, Lump Crabmeat and Cream Cheese
  • Back fin Crab Cakes served over shaved country ham and topped with Bearnaise