BEEF

BEEF
Beef Wellington,
Seasoned Tenderloin Duxelle, Wrapped in Puff Pastry with Marchand De Vin Drizzle
Sirloin Beef Tips
Sauced with Seasonal Herbs, Finished with Bordelaise Sauce
New York Strip
Black Angus Beef Marinated then Seared to Temperature, Topped with a Brandied or Three Peppercorn Sauce
Prime Rib
Black Angus Beef Grilled to Temperature, Horseradish and Au Jus on the Side
London Broil
Marinated with Herbs and Spices, Cooked Medium Rare and Finished with a Wild Mushroom Sauce
Filet Mignon
Eight Ounce Angus Beef with Marchand De Vin or Béarnaise Sauce

VEAL
Veal Marsala
Breaded Veal Medallions Finished with Marsala Wine
Stuffed Veal Chop
Prosciutto Ham and Fontana Cheese Stuffing, Sauced with Sage Butter

SEAFOOD
Poached Salmon Norwegian
Topped with Fresh Herbs and Wine White Sauce
Grilled/Seared Yellow Fin Tuna
Mango and Ginger Salsa over Spicy Asian Noodles
Seafood Pasta
Shrimp, Scallops and Ocean Fish with Lobster Cream Sauce Over Linguine

PORK
Roasted Pork Loin
Served Sliced Topped with Mango Chutney
Stuffed Pork Chops
Herbed Bread, Onions, Raisins and Port Wine Sauce
Baked Ham with Honey
Topped with Pineapple and Raisins

CHICKEN
Chicken Roulade
Rolled Breast of Chicken Filled with
1) Spinach and Baby Swiss Cheese, Dusted with Italian Herb and Parmesan Cheese
2) Medley of Sweet Golden Raisins, Apples, Roasted Almonds and Croutons
3) Artichoke, Spinach, Red Peppers and Parmesan Cheese
Chicken Cordon Bleu
Lightly Breaded and Rolled Chicken Breast with Ham and Cheese Filling
Banquet Sliced Chicken Breast
Finished With Fresh Basil Cream Sauce or Creamed Dijon Sauce
Southern Pecan Chicken
Grilled Chicken Breast Served with Maple Syrup and Toasted Pecans
Chicken Marbella
Grilled Chicken Breast Served with a White Wine Sauce, with Fruits, Olives and Caper Marinate
Cornish Hen
Stuffed with Cornbread and Granny Smith Apples, With a White Wine Sauce, Served Over Wild Rice Blend

PASTAS
Bow Tie or Fusilli
Served with Meat or Meatless
Sauces of Marinara, Alfredo, or
or Puttanesca (Anchovies, Black Olives and Capers, and Red Wine in Seasoned Red Sauce)
Fettuccine Alfredo with Shrimp
Shrimp Sautéed with Olive Oil and Crushed Garlic,
Combined with a Rich Creamy Alfredo Sauce over Fettuccine

CARVING STATIONS
Inside Top Round Roast Beef, Pork Loin, Roasted Turkey Breast
Used for Station of Hors D'oeuvre Selections
Prime Rib
(Current Market Price)
Beef Wellington
(Current Market Price)

VEGETARIAN ENTRÉES
Portobello Mushroom Stacks
Layered Grilled Onions, Peppers, Tomatoes, Feta Cheese
Quesadillas
Flour Tortilla Filled with Vegetables, Onions, Peppers, Refried Beans
Sour Cream and Salsa Sides
Vegetable Egg Rolls
Served Over Basmati Rice with Duck Sauce Accompaniment
Provençal Stuffed Peppers
Sautéed Seasonal Vegetables with Pignoli and Cheddar Cheese
Vegetable Moussaka
Eggplant, Lentils, Mushrooms, Chickpeas and Tomatoes, Herbs de Provence
Baked with a Yogurt, Egg and Cheese Topping
Tagliatelle with Spinach Gnocchi
Spinach Gnocchi Served Over Flavored Tagliatelle
Finished with Parmesan Ribbons
Spinach and Ricotta Conchiglie
Conchiglie Filled with Spinach, Tomatoes, Spices and Ricotta Cheese



Main Entrées
*BEEF* Beef Wellington, Seasoned Tenderloin Duxelle, Wrapped in Puff Pastry with Marchand De Vin Drizzle Sirloin Beef Tips Sauced with Seasonal Herbs, Finished with Bordelaise Sauce New York Strip Black Angus Beef Marinated then Seared to Temperature, Topped with a Brandied or Three Peppercorn Sauce Prime Rib Black Angus Beef Grilled to Temperature, Horseradish and Au Jus on the Side London Broil Marinated with Herbs and Spices, Cooked Medium Rare and Finished with a Wild Mushroom Sauce Filet Mignon Eight Ounce Angus Beef with Marchand De Vin or Béarnaise Sauce *VEAL* Veal Marsala Breaded Veal Medallions Finished with Marsala Wine Stuffed Veal Chop Prosciutto Ham and Fontana Cheese Stuffing, Sauced with Sage Butter *SEAFOOD* Poached Salmon Norwegian Topped with Fresh Herbs and Wine White Sauce Grilled/Seared Yellow Fin Tuna Mango and Ginger Salsa over Spicy Asian Noodles Seafood Pasta Shrimp, Scallops and Ocean Fish with Lobster Cream Sauce Over Linguine *PORK* Roasted Pork Loin Served Sliced Topped with Mango Chutney Stuffed Pork Chops Herbed Bread, Onions, Raisins and Port Wine Sauce Baked Ham with Honey Topped with Pineapple and Raisins *CHICKEN* Chicken Roulade Rolled Breast of Chicken Filled with 1) Spinach and Baby Swiss Cheese, Dusted with Italian Herb and Parmesan Cheese 2) Medley of Sweet Golden Raisins, Apples, Roasted Almonds and Croutons 3) Artichoke, Spinach, Red Peppers and Parmesan Cheese Chicken Cordon Bleu Lightly Breaded and Rolled Chicken Breast with Ham and Cheese Filling Banquet Sliced Chicken Breast Finished With Fresh Basil Cream Sauce or Creamed Dijon Sauce Southern Pecan Chicken Grilled Chicken Breast Served with Maple Syrup and Toasted Pecans Chicken Marbella Grilled Chicken Breast Served with a White Wine Sauce, with Fruits, Olives and Caper Marinate Cornish Hen Stuffed with Cornbread and Granny Smith Apples, With a White Wine Sauce, Served Over Wild Rice Blend PASTAS Bow Tie or Fusilli Served with Meat or Meatless Sauces of Marinara, Alfredo, or or Puttanesca (Anchovies, Black Olives and Capers, and Red Wine in Seasoned Red Sauce) Fettuccine Alfredo with Shrimp Shrimp Sautéed with Olive Oil and Crushed Garlic, Combined with a Rich Creamy Alfredo Sauce over Fettuccine CARVING STATIONS Inside Top Round Roast Beef, Pork Loin, Roasted Turkey Breast Used for Station of Hors D'oeuvre Selections Prime Rib (Current Market Price) Beef Wellington (Current Market Price) VEGETARIAN ENTRÉES Portobello Mushroom Stacks Layered Grilled Onions, Peppers, Tomatoes, Feta Cheese Quesadillas Flour Tortilla Filled with Vegetables, Onions, Peppers, Refried Beans Sour Cream and Salsa Sides Vegetable Egg Rolls Served Over Basmati Rice with Duck Sauce Accompaniment Provençal Stuffed Peppers Sautéed Seasonal Vegetables with Pignoli and Cheddar Cheese Vegetable Moussaka Eggplant, Lentils, Mushrooms, Chickpeas and Tomatoes, Herbs de Provence Baked with a Yogurt, Egg and Cheese Topping Tagliatelle with Spinach Gnocchi Spinach Gnocchi Served Over Flavored Tagliatelle Finished with Parmesan Ribbons Spinach and Ricotta Conchiglie Conchiglie Filled with Spinach, Tomatoes, Spices and Ricotta Cheese