Dinner Entrées / Buffet Selections

Julienne Vegetable and Pine Nut Stuffed Tenderloin of Beef
Sliced into Medallions

Salt and Pepper Crusted Prime Rib of Beef
12 ounce cut of slow roasted Choice Rib eye with Chef’s Special Crust

Tenderloin Tips Diane and Portobello Purse
Braised Beef Tips and the King of Mushrooms served in a
Delicate Puff Pastry Shell with Red Wine Dijon Demi Glaze

Roast Sirloin of Beef au Jus
Tender sliced Beef with Port Wine au Jus

Chopped Steak Chicago Style
Smothered in Onions, Mushrooms and Brown Sauce

Spice Rubbed Flank Steak Pipérade
Sliced thin with Rainbow Bell Peppers and Crispy Tortilla Strips

Forest Mushroom Roasted Pork Loin
In a rich natural sauce

Mustard Rubbed Bone-In Pork Chop
With a Dried Cherry Demi Glaze

Stuffed Pork Roulade
Rolled and tied, then sliced, with Pecan Cornbread Stuffing and Natural Sauce

Chicken Véronique
Pan roasted Chicken Breast with Garlic, Harvest Grape,
Napa Valley Wine reduction

Sun-dried Tomato Chicken Galantine
Baked Chicken Breast with Sun-dried Tomato, Pine Nut Pesto Stuffing

Chicken Shiitake
Grilled, marinated Chicken Breast with a woodsy Mushroom Sauté

Lemon Artichoke Chicken
Sautéed Breast meat with a tangy Artichoke, Basil sauté

Chicken Macadamia
Hawaiian Nut Crumb crusted Chicken with Plum Sauce drizzle

Deviled Mahi-Mahi
Grilled Fillets on a bed of Crispy Pancetta and Tomato Stew

Chili Lime Crusted Tilapia
Seasoned Fillets topped with a Pineapple Citrus Salsa and crispy tortilla strips

Salmon au Gratin
Fresh Fillets rolled in Parmesan-herbed Japanese Bread Crumbs

Grilled Salmon Northern
Fillets smothered in caramelized Sweet Onions