Entree Selections

Angus Beef Medallions with Port Demi Glace and Roasted Shallots

Cedar Planked Salmon and Halibut

(Tilapia, Mahi Mahi, Red Snapper or Alaskan King Salmon)

Champagne & Capers Buerre Blanc

Smothered Chicken & Proscuitto, Fontina and fresh Herbs

Roasted Quail with Hot Capicola Sausage Stuffing

Maryland Blue Crab Cakes with Cayenne Aioli

Cowboy Cut Ribeye

Prime New York Strip with Peppercorn Sauce

New Zealand Rack of Lamb, Jalapeno & Mint Jelly

Prime Delmonico Veal Rib Chop

Roasted Pork Tenderloin with Apple & Poblano Chutney

Chicken Breast Provencal, Rustic Thyme and Garlic Sauce

Pit Fired Buffalo Ribeye

Seared Venison Tenderloin

Kangaroo Tenderloin

Elk Roasts and Strip Loins

Le Bistro

Winter Baby Greens with Spicy Pecans, Bleu Cheese, Caramelized Apples and Pears

Greek Style Salad with Fresh Parmesan, Herbed Croutons and sliced Sweet Peppers in a House Viniagrette

Spring Greens with Pomegranate, Orange and Strawberries, Feta, Sugared Pecans

Traditional Caesar

Starches

Roasted Pommes Lyonnaise, Savory Pecan Wild Rice or Bowtie Pasta in a Parmesan Cream sauce

Bouquetiere of fresh Grilled Vegetables

Fresh Baked Rolls and Specialty Breads and Butter