Dinner Menu

Sample Menus

Dinner | Three Course Dinner
Easter Dinner | Thanksgiving Dinner | Past Menus

Entrée

Filet Oscar
Beef Tenderloin topped with Lump Crabmeat,
Asparagus and Béarnaise
accompanied by Pommes Anna

Trout Mornay
Whole, boneless Trout stuffed with Lump Crabmeat and fresh Herbs
wrapped with Honey Smoked Bacon and creamy Mornay
served with Honey Roasted New Potatoes

Baked Atlantic Salmon
Fillet of Salmon oven roasted served on a bed of Shallot Cream
and topped with Cucumber-Dill Salsa, accompanied by Basmati Rice Blend
and Julienne Vegetables

Herb Crusted Rack of Lamb
Encrusted with Basil, Oregano and Rosemary,
roasted and finished with Whole Grain Mustard Cream,
served with a Bacon-Herbed Stuffing and sautéed Vegetables

Angel Hair Pasta
Tossed with a sauté of Tomatoes, Exotic Mushrooms, Spinach,
Sweet Peppers, Garlic and Pine Nuts and topped with Parmesan Cheese

Duck Breast with Brandied Fig Cream
Seared Breast of Duck topped with creamy Brandied Fig Sauce
served atop mashed Sweet Potatoes
and accompanied by a medley of fresh Vegetables