MAIN COURSES
Black-Pepper Beef Tenderloin with Celery Root
Served with Brussels Sprouts with Pancetta and Onions
Standing Rib Roast with Garlic-Peppercorn Crust
Served with Swiss Chard Gratin
Braised Short Ribs
Served with Polenta with White Cheddar
Baked Ham with Honey-Port Glaze
Creamy Gratin of Squash & Zucchini
Herbed Pork Tenderloin with Pancetta & Capers
Served with Wild Rice & Leeks
Beef Tenderloin with Shallot with Syrah Wine Reduction
Served with Roasted Fingerling Potatoes with Thyme
Rib-Eye with Herb Butter
Served with Mashed Yukon Gold Potatoes
Chimichurri T-Bone Steak
Served with Roasted Yukon Gold Potatoes with Rosemary
Italian Meatloaf
Served with Baked Macaroni and Cheese
Braised Brisket
Served with Garlic Mashed Potatoes
Veal or Chicken Picatta
Served with Angel Hair Pasta, Tossed in Olive Oil, Parsley
and Fresh Grated Parmesan Cheese
Grilled Halibut
Served with Potato-Fennel Puree & Arugula Salad
Lobster Salad with Champagne Vinaigrette
Served with Cucumber Ribbons & Tomatoes, Ricotta Salata, and Olives
Sea Bass or Halibut with Ginger
Served with Orange Greenbeans
Herb Garlic Salmon
Served with Irish Cheese Potato Cakes
Pan Fried Salmon Cakes with Dill Mustard Sauce
Served with Sautéed Sweet Potatoes & Sweet Onions
SEAFOOD (sample menu)
Mushroom-Stuffed Chicken with Spring Vegetables
Served with Baby Spinach Salad with Parmesan and Papaya
Apricot-Glazed Chicken with Fennel
Served with Wild Rice and Leek Pilaf
Baked Chicken Parmesan with Kale
Served with Egg Noodles Tossed in Garlic, Butter & Fresh Chopped Parsley
Chicken Saltimbocca with Shallot Sauce
Served with Herb Seasoned Rice
Butterflied Turkey Breast with Herb Glaze & Gravy
Served with Greenbean Almondine and Herbed Stuffing
