Entrees
*Entrees include Caesar, strawberry or Bosc pear salad, seasonal vegetables, truffled whipped potatoes and bread service. The local tomato and Mediterranean salads are extra due to seasonal availability.
Starting $20 per guest
Roast Chicken with Tarragon Cream Sauce
This rich cream sauce gives our classic roast chicken an elegant touch.
Grilled Skirt Steak
Nemian Ranch skirt steak marinated in Chimichurri
Schezuan Pork Spare Ribs
Slow roasted spare ribs in our house-made Schezuan sauce
Shrimp Etouffee’
Made with a dark brown roux, this is a spicy Cajun delight served on top of a bed of jasmine rice.
Starting at $25 per guest
Chicken Marsala
Seared arugula-stuffed chicken breast served with a wild mushroom Marsala sauce
Marinated Flank Steak
Thinly sliced flank steak in a soy-ginger marinade
Poached Salmon
Cape Breton wild Atlantic salmon poached in fume and served with a Dijon
and thyme cream sauce
Blackened Mahi
A lightly coated mahi fillet with our own savory blend of Cajun seasonings and pan seared to spicy perfection. Crowned with a lemon buerre blanc.
Starting at $35 per guest
Salmon en Papillote
8oz Cape Breton salmon filet wrapped in parchment paper and steamed with fresh dill, lemon butter, and white wine
Chicken Carbonara
Our 8oz Merill Farms chicken breast accompanied by
a scrumptious sauce of apple wood smoked bacon, brie, parmesan, and cream
California Sturgeon
Seasoned to perfection, then seared and topped with a truffle emulsion sauce with wild forest mushrooms
Shrimp and Scallop Newburg
Tender scallops and shrimp cooked to perfection with tomatoes and fresh herbs tossed in a creamy Newburg sauce
Filet Mignon
Tender slices served with wild mushroom and port wine espresso demiglaze
Crab Stuffed Shrimp
Jumbo Guaymas shrimp stuffed with fresh Crab Imperial and topped with clarified butter
Starting at $45 per guest
Veal Piccata al Limone’
Tender cutlets of Niman Ranch veal lightly breaded and seared to perfection and topped with a white wine lemon sauce
Lamb Balsamico
Australian rack of lamb pan seared with garlic, shallots, and capers and deglazed with aged balsamic vinegar
Roasted Filet Au Poivre
6oz filet wrapped in apple wood smoked bacon, hand-packed in fresh ground black peppercorns, stuffed with blue cheese, and finished with a port wine reduction
Proscuitto Wrapped Halibut
A pan seared filet served with a fennel emulsion over herbed and truffled
whipped potatoes and a seasonal vegetable
Butter-Poached Maine Lobster Tail (Market Price)
Maine lobster tail stuffed with fresh Crab Imperial and topped off with drawn butter
and served with Maytag blue cheese whipped potatoes
Vegetarian:
Ravioli
Butternut squash ravioli tossed in a brown butter-sage sauce
Creamy Polenta
Creamy polenta topped with a wild mushroom ragout
Vegetarian Lasagna
Layers of seasonal vegetables with parmesan, mozzarella, and ricotta cheeses
Eggplant Canola
Roasted eggplant rolled and stuffed with herbed ricotta
Pasta Primavera
Roasted garlic, shallots, asparagus and portobello mushrooms tossed with penne
and a velvety cream sauce
