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APPETIZERS
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SALADS
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Choice of soup
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Chef’s Garden Greens
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Baby Shrimp Cocktail
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Creamy Caesar
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Smoked Salmon
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Tender Spring Mix
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Prosciutto & Melon
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Spinach Mandarin
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ENTREES
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Roast Sirloin of Beef Peppercorn and garlic rubbed sirloin, slowly roasted and served with a traditional gravy or mushroom burgundy sauce
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Chicken Supreme Champignon Marinated breast lightly battered complemented with a creamy mushroom sauce
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Stuffed Boneless Chicken Butterfly breast of chicken stuffed with a herbed wild rice and served with a wine and mushroom sauce
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Veal Scaloppini Tender scallop seasoned and grilled, topped with a mushroom marsala sauce
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Salmon Fillet Fresh fillet of salmon poached and served with a creamy dill sauce
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Sole Almondine Seasoned pan fried fillet topped with roasted almonds and butter
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Mediterranean Chicken
Supreme breast of chicken marinated and grilled in a pool of roasted red pepper sauce
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POTATOES (choice of one)
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VEGETABLES (Choice of two)
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Pan Roasted
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Honey Glazed Baby Carrots
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Creamy Mashed
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Whole Green Beans
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Roast Parisienne
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Corn Niblets
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Rosemary Roasted
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Vegetable Medley
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Oven Baked Potato with Sour Cream
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Broccoli Spears
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Buttered Herb Rice
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Herbed Florets
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DESSERTS
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Tartufo
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Strawberry Shortcake
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French Pastries
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Peach Melba
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French Cheese Cake
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Tropical Fruit Medley
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Crepes Glacees
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Meal served with Assorted Dinner Rolls Coffee and Tea
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