Tossed with sweet and spicy walnuts, sun-dried cranberries, chevre, and balsamic vinaigrette
Chicken Genovese
Breast of chicken wrapped in proscuitto de parma and provolone cheese baked in puff pastry and served over a creamy pesto
Grilled Fillet of Salmon
With melted leeks and a roasted red bell pepper and fresh herb chutney
Filet Mignon
Grilled choice 10 oz filet mignon with a green peppercorn infused demi glace and roasted garlic mashed potatoes
Vanilla Bean Creme Brulee
New York Style Cheesecake
Chocolate Ganache Cake
Chef's Choice Starters
4.50 per guest
Sun-Dried Tomato and Basil Spread with Chevre and Toasted Garlic Crostini Points
Smoked Rainbow Trout Mousse with Orange Zest and Chives and Toasted Garlic Crostini Points
Tres Pinos Antipasto with Pepperoncini, Cherry Peppers, Roasted Red and Yellow Bell Peppers, Green Spanish Olives, Marinated Artichoke Hearts, Proscuitto De Parma, and Italian Dry Salami
Crispy Fried Polenta with Zesty Marinara, Basil Pesto and Chevre
Sauteed Calamari Strips with a Vine Ripened Tomato and Balsamic Vinaigrette
Grilled Italian Sausage with Cream Laced Whole Grain Mustard Sauce
Portabella Mushroom Ipizzai Roasted Portabella Caps Topped with Zesty Marinara, Basil Pesto, and Melting Mozzarella
Custom Menu
57.50 per guest
Oven Roasted Breast of Free-Range Chicken with Lemon, Sage, Rosemary, and Pancetta Jalapeno Stuffed Grilled Quail Wrapped in Applewood Smoked Bacon with Natural Pan Juices
Fresh Catch of the Day Prepared in Any Number of Ways:
(Flame grilled with a sweet red onion chutney or tropical relish) (steamed in parchment paper with fresh vegetables and a chipotle compound butter) (pan roasted and pistachio encrusted with roasted red and yellow bell pepper coulis)
Cast Iron Seared Medallions of New Zealand Venison
With a brandied sun-dried cranberry port wine reduction
Dijon Mustard and Pistachio Encrusted Roast Rack of Lamb
With a balsamic thyme jus
Roast Prime Rib of Beef Au Jus
With creamed horseradish and giant idaho baked potato