Oven Roasted Thick Sliced Beef Medallions
Beef medallions, forage mushroom demi,
skin-on mashed potatoes, broccolini.
Chicken breast over pasta with a lemon butter sauce.
Served with roasted green-top carrots.
Pasta with Fresh Vegetables of Broccoli, Asparagus, Carrot, Heirloom Tomato,
Zucchini and Yellow Squash tossed in a Basil Butter Sauce with Shaved Parmesan Cheese
All entrees come with a garden Salad-Mixed Greens, plum tomato, julienne carrot, sliced cucumber and a dessert of sea salt caramel apple bread pudding, with whiskey caramel sauce.
Burgundy Braised Pot Roast
Fork tender roast, sliced thick
and topped with a red wine pan sauce.
Sautéed Breast of Chicken and Crimini Mushrooms
Finished with a Sweet Italian Wine.
Lightly encrusted with Herbs and Bread Crumbs
and topped with a lemon buerre blanc sauce
Entrees are accompanied with mixed green salad,
Yukon mashed potatoes and seasonal vegetable,
fresh baked rolls with butter,
dessert and premium roast coffee and tea.
Dinner is presented buffet style
Wild rice stuffed boneless chicken breast
Panko parmesan crusted, dry sherry volute.
Slow roasted pot roast, pan reduction.
Seasonal vegetables, rosemary roasted potatoes.
All meals come with a club salad (mixed greens, Roasted Beets, goat cheese, tomato, candied walnuts citrus vinaigrette)
Lemon cream tort or raspberry coulee.
Sliced baguette, butter, coffee, tea