Oven Roasted Thick Sliced Beef Medallions
Beef medallions, forage mushroom demi,
skin-on mashed potatoes, broccolini
Roasted Rosemary Chicken
Roasted chicken leg and thigh,
rosemary jus, asparagus, roasted baby reds
Grilled Portabello (Vegetarian)
Portabello en croute, marinated and grilled portabello,
sauteed summer squash, roasted heirloom tomato, fresh mozzarella, in a pastry crust, with vegetable red wine demi.
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