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Entree Selections
Poultry
Grilled Lemon & Basil Chicken Breasts
with Vine-Ripened Tomato Concasse and Lemon Beurre Blanc
Roasted Chicken Breasts stuffed with Spinach, Pancetta and Ricotta
with Lemon-Dijon Wine Sauce
Pan-Seared Chicken Breasts
with White Wine, Sun-Dried Tomatoes, Pancetta, Capers & Basil
Pan Seared Chicken Breasts
with Lemon and Fresh Thyme on a bed of Caramelized Onions
South-of-the-Border Marinated Grilled Chicken
with Pasilla Pepper & Roasted Tomato
Meats
Grilled Top Sirloin
with a Brandy Cream Sauce
Grilled Center-Cut Top Sirloin
with Pancetta, Tomato Confit & Cabralas Butter
Grilled Filet Mignon
with Caramelized Onion & Peppercorn Melange with a Tart Cherry Demi-Glace
Grilled Marinated Flank Steak
with Lime-Chipotle Sauce
Braised Beef Short Ribs
with Horseradish Gremolata
Thyme-Marinated Pork Center Loin
with a Tawny Port Cranberry Sauce
Grilled Pork Tenderloin
Marinated in Summer Berry Zinfandel Vinaigrette
Osso Bucco
with a Lemon Pine Nut Gremolata
Seafood
Grilled Salmon
with a Fresh Tropical Salsa
Baked Salmon
stuffed with Mascarpone & Spinach
Poached Salmon
with a Delicate Champagne Sauce
Miso Glazed Salmon
with an Edamame Puree
Grilled Halibut
with Fire-Roasted Tomato Salsa, Arugula & Chipotle Aioli
Sesame & Lemon Grass Encrusted Ahi Tuna
with Ginger Wasabi Butter Sauce
Standbys
Traditional Baron of Beef with Aus Jus & Horseradish
Slow-Roasted Prime Rib with Horseradish Sauce
Sage & Butter Roasted Turkey with Gravy & Cranberry Sauce
Honey Glazed Spiral Ham with Assorted Mustards
Create-Your-Own Pasta Station
(chef required)(50 guest minimum)
Penne Pasta, Fettuccini, Spaghetti or Cheese Tortellini
with Marinara, Authentic Italian Red Meat Sauce, Alfredo Sauce or Roasted Red Pepper Cream Sauce
Condiments
Diced Tomatoes, Fresh Basil or Pesto, Mushrooms, Diced Peppers, Scallions and Italian Parsley
Clams, Shrimp, Italian Sausage, or Italian Meatballs
Parmesan, Gorgonzola, Pine Nuts and Toasted Walnuts
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