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Imported and Domestic Cheese,
Fruit and Berry Display
Both served on our famous Marble and Granite with Exotic Breads
Framboise Chipotle Cheese Torte with Wafers
Choose one Salad from our Offerings Below
The Chefs Signature Caesar Salad (offered year round) with homemade roasted pepper Croutons and fresh Shaved Reggiano Parmesan
Spring Offerings
Spring Gourmet Greens with Caramelized Pistachio, Roma, tomato and hearts of palm with a champagne vinaigrette
Baby Spinach Leaf Lettuce, Toasted almonds, maple-smoked bacon, chives, sliced mushrooms, Mandarin orange slices, with a vibrant celery seed dressing.
Summer Offerings
Wedge of Iceberg Lettuce with a creamy Bleu Cheese Dressing and Crumbled Roquefort or creamy Ranch with bourbon-smoked bacon crumble
Santa Fe Slaw - Southwestern slaw of julienne jicama and shaved carrots, roasted corn kernel, and black beans in an Apache vinaigrette
Fall Offerings
Rustic Greek Salad with crumbled herbed Feta, Kalamata olives, oven dried pita chips with a creamy Greek dressing
Autumn Leaves - colorful blend of seasonal herb and greens with julienne zucchini, yellow squash & fennel, completed with a spicy roasted pumpkin vinaigrette.
Winter Offerings
Tender baby spinach leaves topped with fire- roasted pecans & teardrop tomatoes, glazed with a hot apple-smoked bacon dressing
Winter Field Greens escorted by oven-dried Heritage tomatoes, hearts of palm, & caramelized cashews laced with a Champagne Vinaigrette
Carving Station
Select One
Cherry Wood Smoked Prime Rib with Au Jus and White Tiger sauce
San Paolo Tenderloin Roulade stuffed with oven dried Tomatillo Chimichurri and
glazed with Ported Mole sauce
Hazelnut Encrusted New Zealand Leg of Lamb with a fresh Rosemary and
White Truffle demi
Madagascar Encrusted Black Angus Tenderloin with a Sauce Charon and a
Cognac Green Peppercorn sauce (Add $4.00)
Classic Beef Wellington with Bernaise and Cabernet Demi Glaze (Add $6.00)
Caribbean Jerked Pork Loin with a grilled Pineapple Salsa
Slow Roasted Veal Tenderloin crowned with caramelized shallots and served
with Petit Syraz demi (Add $12.00)
Additional Entree
Select One
Fresh Rosemary Chicken Marsala with Blushing Mushrooms Seville Breast of Chicken topped with creamy Lemon-Basil
Sauce with Capers
Chicken Breast Duxelle Stuffed with wilted spinach and Asiago cheese and glazed
with a roasted pepper cream sauce (Add $1.00)
Peruvian Breast of Chicken stuffed with roasted peppers, sun-dried tomatoes,
and mushrooms, roasted in a banana leaf and topped with a fresh roasted corn
Chimichurri (Add $1.00)
Hickory Smoked Salmon filets topped with a Jack Daniels Glaze topped with
a fresh Mango Salsa
Sautéed Red Snapper topped with Roasted Chipotle Cream Sauce
Grilled Chilean Sea bass wrapped in Banana leaves with fresh
mango, tomato,
artichoke hearts, and caramelized onions served with cilantro
vinaigrette (Add $3.00)
San Francisco style Cioppinno - the west coast variation of the classic bouillon base, rich with
fresh scallops, mussels shrimp, and lobster, served with steamed white rice in an individual
Sour Dough Bowl (Add $6.00)
Vegetables, Rice Corn and Other
Select Three
Offered Year Round
The Chefs Grilled Vegetable Tava
Truffled Tri-colored Potatoes
Garlic Horseradish Mash Potatoes
Chef's Loui Savory Rice
Broccoli Polonaise- served with a topping of bread crumbs, chopped egg, parsley,
and melted butter
Southern Corn - Roasted corn with sautéed onions, sour cream, diced pimientos, and
garnished with Apple smoked bacon bits
Spring Offerings
Classic Asparagus with Hollandaise (Add $1.00)
Ratatouille Nicoise, sautéed zucchini squash, green pepper, red pepper, eggplant,
onion, and tomatoes seasoned with Cajun seasonings
Summer Offerings
Tequila and Lime Glazed Sweet Potatoes
Polenta Squares with a Spicy Tomato Caper Sauce
Asparagus Mornay - served with a light cheese sauce and glazed (Add $1.00)
Fall Offerings
Bleu Cheese Horseradish Mashed Potatoes
Orange Cinnamon Sweet Potato Mash crowned with a Southern Comfort pecan praline glaze
Green Beans Lyonnaise mixed with sautéed onions
Glazed Cinnamon Carrots
Winter Offerings
Cream Spinach
Potatoes Gratin Dauphinoise (Add $1.00)
Portobello Mushroomed Parmesan Risotto (Add $1.00)
Broccoli a la Grecque, sautéed with mushrooms in olive oil, lemon juice, and oregano
Sautéed Mushroom Caps in Sherry and White Wine
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