Buffet Entrees

Chicken Scarpalla
red onion, bacon and mushrooms sautéed in red wine and whole butter served atop pan seared boneless, skinless breast of chicken.
Chicken Cordon Bleu
chicken breast stuffed with gruyere, sliced smoked ham and a cream cheese and Dijon mustard blend. This timeless dish is then oven roasted, sliced and served napped with a fresh herb chicken velouté.
Chicken California
herb marinated breast grilled and topped with Avocado, Chunky Salsa, BBQ Sauce and melted Monterey Jack Cheese.
Roast Strip Loin
aged U.S.D.A. choice beef strip loin trimmed and jacarded to ensure tenderness, seasoned with fresh herbs and roasted garlic then slow roasted to medium and thinly sliced. Presented with a caramelized onion and horseradish demi-glace.
Tenderloin Filet Tips
tender, trimmed filet mignon tips seared in olive oil along with button mushrooms and pearl onions in our red wine demi-glace. Choose a seasoning of New Orleans Cajun or a fresh herb lemon pepper to spice up your selection. Presented with your choice of Mediterranean Pilaf or Herb butter noodles.
Asiago Pork Loin
grain fed, butcher carved and stuffed with roasted peppers, baby spinach and Asiago cheese stuffing, sliced and sauced with sun dried tomato and portabella mushroom demi-glace.
Lemon Sole Roulades
delicate whit fish filled with a homemade stuffing of Maryland blue crab and baked in white wine, lemon juice and fresh drawn butter garnished with Hungarian paprika & parsley.
Lemon-Pepper Citrus Roughy
New Zealand cold water Roughy topped with our lemon pepper seasoning then fresh chive BBQ sauce served over caramelized onions.

Plated Dinner Entrees

Roasted New York Strip Steak
U.S.D.A. private reserve New York style roast thin sliced then served with a Red Current Demi-glace.
Prime Rib
U.S.D.A. private reserve dusted with roasted garlic, cracked black pepper and kosher salt then slow oven roasted served with a pepper au jus.
Roasted Pork Tenderloin Medallions
choice pork sesame-soy marinated Tenderloin dusted with select seasonings grilled, sliced and finished with an artichoke and roasted red pepper demi-glace.
Chicken Tiffany
boneless, skinless chicken is filled with Broccoli, Cheddar cheese and Long Grain and Wild Rice, served with a light Chicken and Herb Velouté sauce.
Chicken Cashew
boneless chicken cutlets lightly dusted with freshly ground cashews and Panko bread crumbs, pan fried and finished with an Apricot Sesame glaze, toasted cashew pieces and parsley.
Chicken Tangier
boneless, skinless chicken breast sautéed with Apples, Hazelnuts and Shitake Mushrooms finished with a Calvados Brandy Cream Sauce.
Florida Grouper
oven baked in white wine, lemon juice and drawn butter then plated with a fresh jalapeno and pineapple salsa.
Potato Crusted Cod
fresh Cod fillet coated with shredded potato and pan-fried, topped with a spicy chipotle pepper cream sauce.
Oriental Mahi-Mahi
the game fish is cold water farmed, marinated and char-grilled then served with a ginger plum sauce over peanut sesame soba noodles.

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