| Banquet - Dinner Menu |
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Back Beef Entrée Selections Sliced Sirloin of Beef - thin sliced roast beef with a savory beef and mushroom sauce Prime Rib of Beef Au Jus - this slow roasted western prime rib is served homemade au jus Chateau of Beef Tenderloin Bordelaise - hand sliced cuts of the finest choice filet mignon served with a classic red wine and mushroom sauce Beef Wellington with Wild Mushroom Duxelle - center cut of beef tenderloin seared and wrapped with a spinach and mushroom duxelle stuffing in a delicate puff pastry 10 ounce New York Strip Steak Diane - USDA choice cut center cut of strip loin prepared to your specifications and finished with a classic Dijon mustard brandy demi glace sauce 10 ounce Delmonico Champignon - well marbled western steer Delmonico prepared to your specifications and finished with bourbon glazed mushrooms 4 ounce Petite Filet Mignon Au Poivre - a light portion of tender filet mignon coated with cracked black pepper seared in olive oil and finished with a light, zesty lemon demi glace 8 ounce Filet Mignon Au Poivre – tender filet mignon coated with cracked black pepper, seared in olive oil and finished with a light, zesty lemon demi glace Chicken Entrée Selections Chicken Cordon Bleu - house made classic with smoked ham and Swiss Stuffed Breast of Chicken - chicken is baked with a stuffing of toasted bread, light sage, carrots celery, onions and finished with a creamy sauce poulet Chicken Marsala - classically prepared chicken and finished with a marsala wine sauce Chicken Normandy - sautéed chicken breast with crisp julienne apple ginger brandy sauce Chicken Oscar - classically prepared chicken with asparagus, crabmeat and béarnaise sauce Chicken Picatta – chicken sautéed and finished with a fresh lemon caper sauce Chicken Provencal - grilled breast of chicken topped with fresh tomato concasse, kalamata olives, mushrooms and garlic Honey Chipotle Chicken and Shrimp - breast of chicken and gulf white shrimp char-grilled and glaze with a homemade light and zesty honey chipotle glaze Fish Entrée Selections Whitefish Polonaise - filet of Alaskan whitefish baked under seasoned breadcrumbs, finished with a light lemon burre blanc Honey Dijon Grilled Salmon Filet - a fillet of the worlds finest salmon from Norway grilled with clover, honey and Dijon Salmon en Croute - a filet of Norwegian salmon gently baked in puff pastry with baby spinach and lemon butter Maple Wasabi Glazed Salmon - grilled Norwegian salmon with a light wasabi and New York State maple syrup Orange Roughy Jardinere - a filet of Atlantic roughy is broiled and topped with fresh, sautéed julienne vegetables, shallots, white wine and butter Stuffed Filet of Sole - sole with scallops and crabmeat finished lemon burre blanc Haddock with Shrimp and Scallops Ciboulette - a large filet of haddock broiled with shrimp and sea scallops and finished with a fresh chive burre blanc Crab Stuffed Shrimp Béarnaise - a classic preparation of crab stuffed shrimp finished with lemon burre blanc Pork Entrée Selections Roast Loin of Pork - loin of pork slowly roasted served sliced finished with a port wine demi glace Italian Stuffed Pork Chop Balsemico - a boneless pork chop stuffed with classic Italian stuffing with a zesty aged balsamic sauce Tornadoes of Pork Filet Creole - twin filets of pork seared in olive oil and finished with a light grainy mustard blanc sauce Roast Loin of Pork Normandy – sliced loin of pork finished with a crisp apple and ginger brandy sauce Scaloppini of Pork – thinly sliced pork scaloppini with a lemon caper blanc Pasta Entrée Selections Shrimp Scampi & Angel Hair Pasta – large gulf shrimp sautéed with butter garlic and white wine then tossed with angel hair pasta Wild Mushroom Ravioli Sauté - jumbo wild mushroom ravioli sautéed with fresh tomato, mushrooms and garlic finished with parmesan cheese Pasta Jardinere - an array of fresh vegetables sautéed and tossed with linguini or angel hair pasta and finished with parmesan cheese Creole Chicken Linguini - sliced chicken breast lightly seasoned with Cajun spices and served over a sauté of sweet peppers, mushrooms and garlic Seafood Fettuccini with Vodka Cream Sauce - large gulf shrimp, sea scallops, crabmeat are tossed together with fresh tomato in a vodka cream sauce Mediterranean Pasta Sautee - an array of fresh vegetables, artichoke hearts and kalamata olives sautéed in olive oil and tossed with angel hair pasta Baked Rigatoni - rendition of the classic rigatoni baked with marinara, ricotta and mozzarella cheese Roasted Vegetable Lasagna Alfredo - a variety of seasonal vegetables roasted and baked in a alfredo base lasagna with mozzarella and parmesan cheeses Eggplant Parmesan with Fettuccini – fresh cuts of eggplant lightly breaded and layered with traditional red sauce and mozzarella Vegetarian Entrée Selections Black Bean and Sweet Potato Stew - (includes a house salad) Butternut Squash Wild Mushroom Risotto - (includes garlic bread) In Addition to Entrées House Salad Choice of One - twice baked potato - rice pilaf - oven roasted baby red potatoes with herbs - maple syrup mashed sweet potatoes Fresh Vegetable Dessert Options Chocolate Mousse Cake – Classic flourless chocolate cake made with bourbon, rum and dark sweet chocolate, finished with real whipped cream and chocolate sauce Bourbon Pecan Pie – This Southern Classic is made with whole pecans, bourbon in sweet custard Deep Dish Apple Pie with Caramel Sauce – Fresh made apple pie served warm with house made caramel sauce Peanut Butter Pie – Fresh peanut butter mousse topped with a whipped chocolate ganache Cheesecake du Jour – Ask your server for the featured cheesecake of the day Vanilla, Chocolate Ice Cream & Sherbet Back |
