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Plated Entree Suggestions
Plated Entree SuggestionsAll are accompanied by a soup or salad and dessert. Mediterranean Roasted Chicken: Half of a bird rubbed with a mixture of spices inspired by the beautiful Mediterranean Sea and roasted. Served with fresh vegetables sautéed in a basil puree and Moroccan couscous. Lasagna Bolognaise: A traditional lasagna prepared with fresh pasta, ricotta, Parmesan and Mozzarella cheeses and then baked with an Italian sausage and ground beef bolognaise sauce. Fresh Whitefish: Baked with lemon, butter, dill and nutmeg. Served with steamed asparagus and red skin potatoes. Smoked Cheese and Sun Dried Tomato Ravioli: Served over a pool of Alfred cream sauce. Roasted Chicken in a Red Chile Honey Glaze: Half of a bird rubbed with Ancho and guajillo chiles fire roasted and slowly finished with a butter honey glaze. Served with toasted cumin and corn rice and grilled peppers, onions and squash. Lasagna Florentine Roll: Fresh spinach sautéed with lemon, garlic, and a hint of nutmeg then blended with three Italian cheeses. It is then rolled into a lasagna noodle and baked with a light marinara sauce. Jambalaya: A traditional stew prepared in the south full of delicious vegetables, chicken, sausage and shrimp. Served over a bed of rice in a spicy yet flavorful stock. Spanakopita: A blend of fresh spinach seasoned with garlic, lemon, oregano and a blend of feta & ricotta cheeses. Layered between thin sheets of philo dough and baked golden brown. Served with Mediterranean rice pilaf and fresh vegetables sautéed in a basil puree. Spinach or Chicken Ricotta Crepe: Topped with a Mushroom Cream Sauce. Served with a Long Grain & Wild Rice Pilaf and fresh steamed seasonal vegetables. Eggplant Parmesan: Served with linguini tossed in butter & garlic and fresh vegetables sautéed in basil puree. Plated Entree SuggestionsAll are accompanied by a soup or salad and dessert. Chicken Cacciatore: Topped with a delicious Mediterranean tomato based sauce. Served with basmati rice pilaf. Roasted Pork Tenderloin: Served with a tomato, apple, currant, chutney, Mediterranean rice pilaf and fresh vegetables sautéed in a fresh basil puree. A Bistec Ranchera: Traditional Mexican meal featuring a natural flank steak that is marinated with chipotle chilies, fresh cilantro, garlic and tequila. It is then grilled with peppers, onions and squash and tossed in a red wine and tomato reduction sauce. Served with rice, beans and warm flour tortillas. Smoked Salmon-Ricotta Crepe: Topped with a White Wine & lemon dill cream sauce. Served with a long grain & wild rice pilaf and fresh steamed seasonal vegetables. Grilled Achiote Chicken Pasta: Penne pasta tossed with grilled vegetables and in a Southwest cream sauce. Thai Chicken with Coconut Curry: Tender chunks of chicken breast stir fried with seasonal vegetables and served over a bed of jasmine rice in a sweet and spicy coconut curry. Fresh Ruby Rainbow Trout: Grilled and basted in fresh basil pesto. Served with freshly sautéed primavera vegetables tossed with cavatappi in a zesty marinara sauces. Fresh Atlantic salmon in a Red Chile Honey Glaze: Served with a roasted corn & cumin rice pilaf and steamed fresh broccoli. Tarragon Chicken Pasta: Served over a bed of fresh fettuccini tossed in a tarragon-mustard cream sauce and fresh vegetables sautéed in a basil puree. Achiote Pork Tenderloin: Served with a cucumber cilantro raita, Caribbean rice pilaf and steamed fresh green beans. Ravioli Florentine: Pillows of pasta stuffed with fresh spinach and cheese. Served in a pool of a light béchamel cream sauce. Fresh Whitefish: Dusted lightly in seasoned flour and sautéed in olive oil. Served with a delicate reduction of white wine, lemon and capers, steamed fresh asparagus and new potatoes. Caribbean Stew: A delicious stew prepared with tropical fruit assorted seafood and vegetables. Served over a bed of jasmine rice in a sauce that is tomato based with hints of citrus and coconut. Mmm good! Plated Entree SuggestionsAll are accompanied by a soup or salad and dessert. Beef Tenderloin: Rubbed with black pepper and garlic, pan seared and finished medium rare. Served with a balsamic vinegar reduction, chipotle mashed potatoes and fresh steamed green beans. Walleye a la Vera Cruz: A local favorite topped a tasty sauce seasoned with sweet Curry Spices, Citrus, Olives and Tomatoes. Served with Caribbean Rice Pilaf. Shrimp and Scallop Fettuccini: Fresh fettuccini and a generous portion of rock shrimp and sea scallops tossed with saffron cream. Served with fresh seasonal steamed vegetables. Breast of Duckling: Roasted and complemented with a cherry-pepper chutney served with jasmine rice pilaf and fresh seasonal vegetables sautéed in a fresh basil puree. Grilled N.Y Strip: Marinated and grilled to your liking served with chipolte mashed potatoes and freshly steamed fresh asparagus. Pork Tenderloin with Tarragon Mustard Cream: Served with freshly sautéed vegetables and linguini tossed in a tarragon mustard cream sauce. Chicken stuffed with Wild Mushroom Duxelle: Pan seared and finished in with a light dry while wine. Served with a hearty long grain brown and wild rice pilaf and fresh vegetables sautéed in a fresh basil puree. Fresh Albacore Tuna: Encrusted with sesame, pan seared and finished to your liking. Served with a fresh mango salsa, steamed green beans and Caribbean rice pilaf. Plated Entree SuggestionsAll are accompanied by a soup or salad and dessert.
Plated Entree Suggestions Grilled Loin of Venison: Rubbed with fresh rosemary and garlic and sauced with a shitake bordelaise. Served with long grain & wild rice pilaf and fresh seasonal vegetables sautéed in basil puree. A Duet of Filet Mignon and Lobster Tail: Filet is grilled to your liking and paired with steamed North Atlantic Lobster Tail. Served with redskin potatoes and fresh steamed asparagus sauced with a light hollandaise sauce. Grilled Rack of Lamb: Marinated in fresh herbs and red wine and paired with a lemon-mint adzuki. Served with Moroccan couscous and fresh green beans and julienned red pepper. Quail with Goat Cheese and Cherry-Pepper Chutney: Grilled moist and tender served with a Mediterranean rice pilaf and fresh seasonal vegetables sautéed in basil puree. Pan Seared Filet Mignon: Garnished with a balsamic vinegar reduction served with garlic mashed potatoes and fresh steamed asparagus. Fresh Seasonal Morels with Angel Hair Pasta and Asparagus: Tossed in an alfredo cream with angel hair pasta. Short Notice Menu Solution • Valet Parking Service |
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