Dinner Entrees Menu

Dinner Entrée’s

All meals include your choice salad and artisan bread with butter.

We recommend three bite-size Hors D’ Oeuvres before dinner or two bite-size Hors D’
Oeuvres and one plated Hors D’ Oeuvres.

With a lemon thyme sauce served with rosemary roasted red potatoes and sauteed squashes and red onions.

With maple peppered bacon, crisp potatoes Anna, chef’s choice of vegetable and a horseradish béarnaise.

With honey soy glaze, fresh ginger butter sauce served over sautéed vegetables and basmati rice with lemon roasted asparagus.

With caramelized gala apples and red onions served with roasted yams, potatoes. peppers and garlic.

Served over a shrimp tamale smothered with a roasted corn sauce.

Served with tarragon mashed potatoes and cheesy cauliflower.

Pan seared and dusted ahi tuna. Served over basmati rice and fresh sautéed vegetables. Topped with a wasabi cream sauce.

Served with smoked cheddar polenta and roasted brussels.

Served with sweet pea risotto and spaghetti squash.

Topped with a wild mushroom sauce. Served over herbed polenta and chef’s choice vegetables.

With samba sauce Atop herbed pearl couscous and fennel carrots.

Choice of One

With peppers, carrots, and cucumbers with ranch dressing or balsamic vinaigrette.

With berries, candied pecans, and goat cheese with balsamic vinaigrette.

Parmesan cheese with Caesar dressing.

With almonds, apples, peppers, and feta with honey-Dijon vinaigrette.