Cuisine - Entrees

Photos from top:
Chilean Sea Bass
Rack of Lamb
Filet Mignon

CHICKEN

  • Bangkok Market

    with coconut sauce and forbidden black rice

  • Citrus Chicken

    with lemon beurre blanc

  • Chicken Provencal

    filled with goat cheese over a red pepper and fresh herb sauce

  • Chicken with Wild Mushrooms

    in a light cream and madeira wine sauce

  • Chicken Sautéed

    with apples and currant in calvados liqueur

BEEF

  • Medallions of Beef

    with cabernet sauce

  • Pepper Crusted Tenderloin of Pork

    with pear-vanilla chutney

  • Beef Bourguignon

    presented with colcanon

  • Ribeye Roast

    with cabernet sauce

  • 10 Oz. Center-Cut Grilled Filet Mignon

    with a ragout of mushrooms and port wine glaze

  • French Crusted Rack of Lamb

    served au jus

FISH AND SEAFOOD

  • Pan Seared Filet of Salmon

    with choice of salsas

  • Shrimp Martinique

    in a Caribbean curry sauce with saffron rice

  • Pan Seared Tilapia

    with a tomato and caper beurre blanc

  • Halibut

    braised in a butternut saffron broth, with roasted beets and baby vegetables

  • Rainbow Trout

    sautéed and served with a champagne and leek sauce

VEGETARIAN OPTIONS

  • Cheese Tortellini

    served with fresh roma tomato and basil or pesto sauce

  • Napoleon of Grilled Vegetables

    with herbed ricotta cheese set in puff pastry and topped with pistou sauce

  • Vegetarian Shepherd’s Pie
  • Pasta Roulade

    with roasted garlic sauce

  • Quesadilla

    with avocado salsa

  • Penne Provence