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DINNER SELECTIONS
(Buffet or A la Carte)
Cajun Chicken
"Spicy but mild to the palate" served with a tomato basil chutney
Chicken Marsala
Sauteed with mushrooms and onion - red or cream sauce
Roasted Filet Mignon
Wild rushroom ragout
Bearnaise
Bordelaise
Filet of Salmon
(Poached, pan seared or grilled)
Dill Hollandaise
Tomato Basil Chutney
Country Dijon cream
Fillet of Sole wrapped in Asparagus
Tomato Shallot basil sauce
Baby Rack of Lamb
Garlic-Herb encrusted, Demi-Glace
Roasted Pork Tenderloin
Port wine wild mushroom demi
Braised Veal Tenderloin
Sun-dried Cherry Chutney
Chicken Sesame
Broccoli, String beans and Shiitaki mushrooms, Stir fried in a Shanghai sesame sauce
Sauteed Breast of Chicken
Toasted Almond-Apricot demi-glace
Chilean Sea Bass
Roasted with a garlic mashed potato crust, served with a Lobster Tarragon cream sauce
Sesame Crusted Yellowfin Tuna
Prepared medium-rare, served with Wasabi and Soy
Crabmeat encrusted Fillet of Salmon
Vin Blanc
Baked Cold water Lobster Tail
(Any size you want... Leonard with get)
Roasted Pork Tenderloin
Red pepper Marmalade
Chicken Saltimbocca
Prosciutto, Sage, Mozzarella - Marsala wine sauce
Chef Leonard's Sauteed or Baked Crab cakes
"The Best... Period!"
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