|
Banquet Dinner |
~ Entrée Selections ~
Select three |
Rib Eye Putnam
aged, grilled and finished with a roasted shallot
demi-glace |
|
Seared Seabass
with a plum tomato saffron leek broth |
|
Pork Medallions
medallions of pork sautéed with caramelized
walnuts and
a cider demi-glace |
|
Chicken Mediterranean
breast of chicken filled with proscuitto, spinach
and Romano
cheese topped with a sundried tomato butter sauce |
|
Casino Swordfish
fresh swordfish steak, grilled and topped with a
bacon garlic
butter, accompanied by ratatouille |
|
Poached Norwegian Salmon
boneless fillet of salmon served with a chunky
cucumber,
dill and red onion salsa |
|
Chicken Bristol
seared chicken breast topped with steamed broccoli
and a chive Dijon cream sauce |
|
Shrimp and Farfalle
sautéed shrimp, pancetta and spinach tossed with
farfalle
pasta in a light lemon butter broth |
|
Pan-seared Filet Mignon Medallions
with a wild mushroom and fresh sage sauce |
|
Rack of Lamb
complemented by a mint and rosemary demi-glace |
|
Veal Provencal
tender veal sautéed with capers, tomato and
scallion
in a white wine, garlic and butter sauce |
|
