Plated Entrées
Beautifully presented entrees are accompanied by Chef’s Choice of appropriate seasonal vegetable and starch. We will gladly substitute and make modifications if you choose.

Grilled Chicken Breast
Skinless, Boneless Grilled Chicken Breast with Caramelized Leek and Potato Cream

Fireman’s Chicken
Marinated Grilled Chicken

Australian Lamb Chops
Flavorful, Lean and Tender Australian Lamb Chops Crusted with Dijon and Fresh Rosemary in Natural Jus

Chicken Cacciatore
Served in Puff Pastry with Roasted Potatoes

Stuffed Turkey Breast
Roasted Turkey Breast with Sausage-Apple Stuffing & Turkey Supreme Sauce

Classic Beef Stroganoff
Served over Fettuccine with Fresh Mushrooms & Onions, Topped with Sour Cream

*Bourbon Sirloin Steak
Grilled Sirloin Steak Marinated in Bourbon & Garlic Served with a Veal Demi-Glace

*Pan Seared Atlantic Salmon
Served with a Lemon-Scallion Butter Sauce

Chicken Breast Stir Fry
Chicken Breast and Vegetable Stir Fry with Sesame-Pineapple Sauce, Served Over Rice Pilaf

Roasted Pork Tenderloin
Apple Cider-Shallot Reduction

Shrimp & Scallops Provençal
Sautéed Shrimp and Jumbo Sea Scallops Provençal with Tomatoes, Basil, Garlic, Extra Virgin Olive Oil

*Grilled Filet Mignon
Garlic & Horseradish Crusted Grilled Filet of Beef Tenderloin with Horseradish Cream & Veal Demi-Glace

Pan-Seared Parmesan and Citrus Crusted Local Trout Filet
Citrus Buerre Blanc

Shrimp & Andouille Gumbo
Classic Cajun Style Served over White Rice

*Items may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.”