ENTREE

Dinner will start with your choice of salad, followed by your choice of intermezzo. Both will be garnished and served to order.

Each guest will receive a sophisticated menu with a choice of 3 gourmet entrees, each cooked to order and served with chef's vegetables. Examples include:

Filet Mignon  Prime center cut filet mignon grilled too your specifications and served with Cognac green peppercorn sauce

Filet Cescaphe  Twin filet mignon grilled and served with a fancy Portabella mushroom demi glace

Chilean Sea Bass  Pan Seared Chilean Sea Bass, mild white fish served with a ginger, lemongrass broth topped with roasted roma tomatoes with a hint of soy

Sea Bass & Salmon Napoleon  Tender white flakey layers of Chilean sea bass completed with layers of Norwegian salmon together encrusted with fresh herbs & served in a lemon burre blanc sauce

Twin Lobster tails  Twin cold water lobster tail broiled to perfection, served with drawn butter

Veal Italiano  Tender veal cutlets stuffed with spinach, fire roasted peppers, prosciutto, provolone cheese, and baked with panko crust split & presented with a Red pesto sauce

Veal Chop  Grilled and ribbed herb crusted veal chop “bone in” served with a cabernet sauvignon demi glace

Rack of Lamb  Rack of lamb seasoned with rosemary & garlic, baked too perfection and served with a port wine demi glace

Orange Muscovy Duck Breast  Crispy pan roasted duck breast glazed with grand Marnier