CHICKEN DIJONAISE
Boneless chicken breast halves dusted in seasoned flour and sauteed golden
beneath a silky french Dijon mustard and chicken stock sauce.
CASHEW CHICKEN WITH GORGONZOLA
Tender breast of chicken portions pan seared with scallions, thyme and chopped
cashew nuts then draped in a Gorgonzola Blue Cheese Sauce.
PAUPIETTE OF BEEF
Tenderloin of beef medallion wrapped around a mushroom duxelle and ground tenderloin filling seasoned with thyme, basil, chopped shallot and a hint of garlic. This Entree is oven roasted
to a medium temperature and served layered sliced upon a demi-glace sauce with sherry wine.
SALMON MONTE CARLO
Grilled Atlantic Salmon Fillet topped with a sauteed medley of sliced button mushrooms, julienne of Bermuda onion, chopped garlic, and blue crab then draped with a ribbon of lemony sauce Hollandaise.
CHARDONNAY CHICKEN WELLINGTON
Herb seasoned Julienne medley of carrot, yellow squash and zucchini tucked inside a boneless chicken breast wrapped in smoked bacon and baked in a golden puff pastry. This entree is diagonally sliced and served
upon a
Chicken stock and rosemary veloute sauce
with a confetti of carrot, celery, shallot and red pepper simmered in the sauce.
GRILLED HALIBUT VON GOHL
A mild flavored white fleshed Halibut fillet of fish grilled over open flames and served with a palate teasing golden clam sauce, with sweet peppers, onions , chopped bacon and thyme.
BEEF TENDERLOIN FILET ENTREES
Center cut filet mignon brushed with herb butter and char grilled to a medium cooking temperature (unless otherwise requested
as an entire group)
and served with one choice of a sherry shitake mushroom sauce or bearnaise sauce.