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Catering Menu: Entrees

  • Chicken Renoir
    Breast of Chicken Stuffed with Asparagus, Prosciutto and Goat Cheese with Pesto Veloute
  • Scaloppini of Chicken
    Chicken Cutlets Layered with Sautéed Spinach in Lemon Caper Sauce
  • Pastry Purse Filled with Breast of Chicken and Spinach
    With Port Wine Sauce
  • Sautéed Cod Florentine
    Filet of Cod with Sautéed Spinach and White Mushrooms Spanish Lime and Cilantro Sauce
  • Salmon Chardonnay
    Sautéed Salmon Filet in Chardonnay Essence with Tomato Relish
  • Top Sirloin with Blue Butter
    Grilled Top Sirloin topped with Blue Cheese Butter and Red Wine Sauce
  • Sautéed Medallions of Beef Duxelle
    Twin Medallions of Beef Sautéed and Topped with Mushroom Duxelle Port Wine and Shallot Demi Glaze
  • Filet Mignon Au Gratin
    Grilled Filet of Beef Baked with a Blue Cheese and Almond Crust and Borolo Wine Sauce
  • Duo of Filet and Shrimp
    With Red Wine Sauce and Basil Butter
  • Medallions of Pork Tenderloin
    Wth Rosemary-Orange Marmalade
  • Wild Mushroom Ravioli with Steamed Baby Vegetables
    In a Pesto and Mushroom Broth