Entree Menu:

Balsamic Glazed Chicken

• Caramelized Leeks and Sweet Onions
• Leek Demi Glaze

Prime Ribs Of Beef

• Roasted Shallot Jus

Sangria Chicken

• Citrus and Honey Marinated Chicken Breast
• Grilled Spiced Peaches
• Sangria Glaze
• Sweet Plantain and Sweet Potato Timbale
• Baked In A Maple Corn Husk

Ginger Lacquered Arctic Char

• Topped with Candied Lemon Rind

Braised Roasted Short Rib Of Beef

• Natural Burgundy Wine Sauce
• Braised Root Vegetables
• Garlic and Chive Whipped Potatoes
• Topped with A Potato Spiral

Pan Roasted Chilean Sea Bass

• Chantrelle Mushrooms and Shallots
• Madeira Beurre Blanc

Duet

• Chataubriand
• Herb Crusted Baby Breast Of Chicken
• Roasted Shallot Bordelaise

Grilled Veal Chop

• Presented of Warm Salad Of Tri Color Fingerling Potatoes
• Nicoise Olives, Roasted Peppers
• Haricot Vert and Asparagus
• Basil Vinaigrette

Chicken Milanese

• Topped with Chiffonade Of Arugala, Tomatoes
• Avocado and Sweet Basil
• Flavored with Balsamic

Mignon Of Veal

• Yukon Gold Potato Cake
• Medley Of Vegetables To Include
• Asparagus Hon Shimeji Mushrooms, Sugar Snap Peas
• Baby Carrots, Grape and Golden Tomatoes
• Julienne of Smoked Duck Breast

Macadamia Nut Crusted Chicken

• Apricot Chutney

Horse Radish Crusted Salmon Mignon

• Horseradish Volute

Miso Glazed Chilean Sea Bass

• Baby Bok Choy and Asian Vegetables

Pomegranate Chicken

• Mélange Of Green Lilies
• Topped with Tomato Jam and Onion Frizzles

• Vegetables and Starch To Be Selected
• Pending On The Final Menu Selection

Menus: