Entrée Menu

BUFFET ENTRÉE CHOICES

Arti­choke Chicken – fresh grilled breast of chicken topped with arti­chokes, sun dried tomatoes,

 basil, and capers tossed with an arti­choke asi­ago cream sauce

Asi­ago Crusted Chicken – breasts of chicken breaded with asi­ago cheese and panko bread crumbs smoth­ered in roasted gar­lic tomato ragu

Basil Pesto Lasagna – pasta lay­ered with fresh made pesto, ricotta and asi­ago cheese, spinach,                         roasted zuc­chini and yel­low squash and sweet red pep­per­s, cheese, spinach,

Ital­ian Sausage Lasagna – pasta lay­ered with fresh made pesto, ricotta and asi­ago cheese

Fen­nel and corian­der crusted Pork Loin served with a porta­bella mush­room demi glace

Cajun Rubbed Tri Tip with a creamed horse­rad­ish sour cream

Sage Crusted Pork Medal­lions with a piquant mus­tard sauce

  Medal­lions of Salmon with gin­ger lob­ster cream sauce or a lemon capers dill cream

Grilled Mahi Mahi mar­i­nated in lime, soy sauce, gin­ger topped with mango pineap­ple salsa

Grilled Chicken penne pasta with pancetta cream sauce and roasted vegetables

Rose­mary roasted Prime Rib with au jus and creamed horse­rad­ish sour cream

Herb crusted Ten­der­loin of Beef with a porta­bella mush­room demi glace

Roasted Pork Ten­der­loin with sun dried cran­ber­ries and port wine reduction

Chicken and Sage Pic­cata with capers, lemon, white wine

Beef Welling­ton – filet mignon, mush­room dux­ell wrapped in puff pastry

served with a pinot demi glace

Egg­plant Parme­san – egg­plant, moz­zarella with asi­ago marinara

Chicken Roulade – ten­der chicken breast rolled with spinach, feta cheese, sun­dried toma­toes, kala­mata olives topped with roasted red pep­per cream

Petrel Sole – stuffed with crab, bay shrimp and lemon Beurre blanc