Entrees
Beef:
•Marinated Grilled Ribeye with Sautéed Peppers & Onions
•Rib Roast (boneless) with Horseradish Ajus & Mushroom
Sauce
•Prime Rib Roast with Horseradish Ajus & Mushroom
Sauce
•Tenderloin Herb & Pepper Crusted with Horseradish
Ajus & Mush Sauce
•Tenderloin Grilled with Bernaise Sauce
•Grilled New York Steaks with Forest Mushroom Sauce or
Light Tomato Mushroom Cream
•New York Brochette with Peppers & Onions
Veal:
•Roast Veal Loin with Basil & Tomato Cream or Marsala
Cream
•Sautéed Veal Marsala
•Sautéed Veal Piccata
•Osso Buco Braised with Vegetable Mire Pouix
Pork:
•Roast Center Cut Pork Loin Bone In with Port Wine & Apple
Chutney
•Roast Center Cut Pork Loin Boneless with Port Wine & Apple
Chutney
•Barbecued Baby Back Ribs with Jalapeno Lime Glaze or
Traditional Barbecue Sauce
Chicken/Poultry
•Southern Fried in Buttermilk Batter
•Marinated or Grilled Boneless Breasts with Lemon Thyme
Butter
•Traditional Barbecued with Bone in
•Barbecued Boneless Breasts
•Sautéed with Lemon and Caper Butter
•Sautéed with Sage, Tomatoes & Lemon
•Pineapple & Soy Glazed
•Chicken Galantine Stuffed with Red Chard & Portabello
Mushrooms
•Chicken Cordon Blue with Madiera & Mushroom Cream
•Grilled Chicken Parmesan with Tomato Concasse Direct
with Olive Oil, Garlic, Salt & Pepper
•Whole Roasted Turkey with Gravy (light brown, traditional)
•Roasted Turkey Breast Sundried Cherry & Sage Ajus
Miscellaneous Meats & Game
•New Zealand Baby Rack of Lamb Roasted with a Rosemary
Ajus, Huckleberry Sage or Lingonberry
•Venison Osso Buco Braised with Vegetable Mire Pouix
•Venison Osso Buco Braised with Rattlesnake Black & White
Bran Chili
•Muscovy Duck Breast with Homemade Teriyaki Glaze
•Two Way Duck _ Duck Served Two Ways: The Leg Bone Stuffed & Roasted,
The Breast Seared & Baked, •Both Served with Sweet & Sour
Orange Glaze
•Buffalo Prime Rib with Ajus, Horseradish & Forest
Mushroom Saucer
•Rocky Mountain Elk Loin Whiskey or Fennel Sauce (3
# Average) or Porcini & Golden Chanterelle Mushroom
•Sauce
•Australian Leg of Lamb with Rosemary Ajus & Mint
Jelly
Pastas Entrees
Fresh Parmesan, Cracked Black Pepper & Garlic Bread
Available with All Pastas
Raviolis:
•Lobster Raviolis with Saffron Cream Sauce
•Portabello Mushroom Ravioli with Gorgonzola Cream or
Madeira
•Mush Sauce
•Pumpkin Ravioli with Southwestern Vegetable Sauce
•Butternut Squash Ravioli with Butternut Sauce
•Tortellini (Spinach) Alfredo Sauce & Primavera
Vegetables
•Tortellini (Egg) Alfredo Sauce & Primavera Vegetables
•Fettuccini, Linguini, Penne or Fusilli:
•Sautéed Shrimp & Feta Cheese in Basil Tomato
Cream
•Pesto, Sundried Tomatoes & Basil (available with
chicken)
•Grilled Chicken, Broccoli & Carrots
•Primavera Vegetables
•Fresh Vegetable Marinara
•Bolognese (meat sauce)
•Shrimp Scampi
•White Clam Linguini
•Fusilli with Putanesca Sauce Rigatoni:
•Vegetable Mariner & Italian Sausage
•Bolognese with Italian Sausage
Lasagna:
•Four Cheese with spinach pasta
•Meat with cheese and vegetables
•Vegetarian
Fish Entrees
Salmon:
•Baked Stuffed Salmon with Shrimp & Scallop Mousse Cabernet Sauce & Lobster
Cream
•Baked Salmon with Fennel Confit
•Baked Salmon en Papillote with Lemon, wine, herbs & butter
•Baked Salmon en Croute with Spinach Florentine
•Grilled with Marinated Cucumber Noodles
•Fresh Herb & Peppercorn Crusted with Sundried Cherry and Fennel Confit
•Lightly Smoked Salmon & Pan Seared with Cucumber Relish
Trout:
•Trout eight-ounce Red Lightly Smoked & Pan Seared with Cucumber Relish
or Balsamic Vinaigrette
•Trout Eight-Ounce Almond Crusted with Hazelnut & Lemon Butter
Catfish:
•Catfish Coconut Breaded with Caribbean Beurre Blanc (Tomato, Jalapeno, Banana & Coconut)
•Catfish Blackened with Shrimp Verde
•Catfish Cornmeal Breaded with Lemon Thyme Butter
•Catfish Cornmeal Breaded with Creole Mustard Sauce
Mahi Mahi:
•Grilled with Mango Butter
•Grilled with Tropical Fruit Salsa
•Grilled with Caramelized Lime & Red Onion Butter Topped with Tomatillo
Relish
•Pistachio Crusted with Tropical Fruit Salsa
Sword Fish:
•Grilled with Crab & Champaign Cream Sauce
•Grilled with Tropical Fruit Salsa
•Grilled with Caramelized Lime & Red Onion Butter
Halibut:
•Lightly Smoked & Pan Seared with Balsamic Vinaigrette
•Baked with Sundried Tomato & Pistachio Pesto
•Sautéed Halibut with Fresh Tomato Provencal
•Fresh Herb Crusted with Lemon Butter
•Sea Bass:
•Baked with Soy Glaze & Ginger Butter Sauce
•Baked with Crawfish Creole & Mustard Crust
Ahi:
•Grilled with Barbarian Black Bean Sauce
•Sesame Crusted rare with Oriental Dipping Sauce & Wasabe
•Grilled with Cilantro Pesto
•Grilled with Tropical Fruit Salsa
•Blackened on Crawfish Creole
•Blackened on Shrimp Verde
•Grilled Ahi Tower with Wasabe Guacamole and Roasted
Pepper Salad
•Grilled With Olive Pesto (Tapenade) & Caper Aioli
Mako:
•Grilled with Oriental Black Bean Sauce
Dover Soul:
•Lobster Stuffed Roulade with Shrimp & Tarragon
Cream
•Baked Stuffed Roulade with Oriental Vegetables & Ginger
Butter
Red Snapper:
•Potato Crusted with Shrimp Cream
•Sautéed with Fresh Tomato Provencal
•Blackened with Crawfish Creole or Shrimp Verde or Shrimp
Butter
Shellfish:
•Crab Stuffed Jumbo Prawns on Lemon & Fines Herb
Butter
•Baked Jumbo Prawns on Crawfish Creole Sauce
•Seafood Gumbo with Lobster tail, Ahi-Tuna, Shrimp Scallops & Kielbasa
Sausage
•Honduran Lobster Tail with Roasted Pineapple Butter
Other Fish Available in Market: (Market Price)
Blue Nose Bass, Sole, Opaca Paca
Corvina, Lingcod, Ono
Grouper, Escalare, Waho
Pike, Onaga, Albacor
Spearfish, Marlin, Orange Puffy
Monkfish, Thresher, Blacktip
