Entrée Choices

Braised Beef Short Rib
Slow-cooked choice beef short ribs served in a rich red wine reduction

Macadamia Crusted Halibut
Seasoned with fresh herbs, panko crumbs and soy Served with basil cream sauce

Herb Roasted Filet of Beef
with cabernet demi glace

Parmesan Crusted Pork Chop
Rib chop lightly breaded with Parmesan cheese and seasoned breadcrumbs topped with apricot preserves

Lemon Roasted Chicken Breast
Boneless breast served with pan reduction and fresh rosemary

Herb Rubbed Rack of Lamb
Seared and roasted served with almond-feta sauce

Chicken Saltimbocca
Proscuitto, Fontina cheese and sage rolled in a chicken breast and sautéed served in white wine garlic sauce

Pan Roasted Salmon Filet
with thyme-lemon cream sauce

Grilled Veal Rib Chop
with romesco sauce

Dungeness Crab Cakes
Maryland crab cakes with chipotle remoulade

Vegetarian Suggestions

Stuffed Chili
Roasted Pablano chili stuffed with jack cheese, bell peppers, corn and black beans with cilantro cream sauce

Portabella Napoleon
with fresh mozzarella, roasted tomatoes and basil

Polenta Triangle (vegan)
Topped with roasted vegetable ratatouille

Grilled Tofu and Roasted Vegetable Timbale (vegan)
with fresh pesto

Roasted Stuffed Zucchini
with onions, bell peppers and corn topped with seasoned bread crumbs served with tomato cream sauce