Banquet Dinner Entrée's

Pork Loin Medallion

• Dinners are available from 4:00 p.m. onwards.
• All dinners are served with your choice of a garden green salad or a Caesar salad.
• Dinner rolls, coffee, tea, and lemonade are included with each meal. 
• Soup and dessert are á la carte.
• Multiple dinner entrees can be prepared for an additional charge.

Sorbet

Add an intermezzo course for $3 per person

Raspberry    or    Lemon

 

Dessert Selections

 

 

 

 

 

 

Soup

Add a soup course to your meal for an additional $3 per cup.

Cream Soups

Mushroom

Broccoli

Potato Leek

Tomato and Basil

Chilled Soups

Three Melon Mint

Yogurt Cucumber Mint

Gazpacho

Broth Soups

Garden Vegetable

Chicken Noodle

Beef Vegetable

 

Side Salad

Garden Greens Salad

Seasonal lettuces, hard-boiled egg, tomatoes, cucumbers, carrots, and your choice of dressing.

Caesar Salad

Fresh romaine lettuce prepared with a classic Caesar dressing of egg, olive oil, and lemon with a hint of Dijon mustard.  Garnished with grated parmesan cheese and croutons.

 

Dinner Entrée's

(Choice of one)

(All beef entrees are cooked to medium)

Eight Ounce Filet Mignon ~ $38

Filet mignon grilled and served with mashed red skin potatoes, seasonal vegetables, sauce béarnaise, red wine demi-glaze, and cotton fried onions.

Ten Ounce Smoked Prime Rib ~ $28

(Minimum of fourteen orders)

Slow roasted over apple and cherry woods with a horseradish and garlic crust.  Served au jus style with creamy horseradish, mashed new red potatoes, and seasonal vegetables.

Veal Marsala ~ $23

Two - three ounce scallopini's of milk-fed veal sautéed with wild mushrooms, artichoke hearts, Marsala wine demi-glaze, and Yukon gold mashed potatoes.

Boneless Pork Loin Medallions ~ $20

Two-four ounce pork loin medallions served with potato, apple, and bacon hash and finished with a Calvados sauce.

Bistro Filet ~ $30

Eight ounce bistro filet bacon wrapped, and served with a woodland mushroom demi glaze, a red wine syrup, Yukon gold mashed potatoes, and seasonal vegetables.

Norwegian Salmon ~ $25

Six ounce horseradish crusted Norwegian salmon with a fresh dill sauce, three grain rice pilaf, and seasonal vegetables.

Tilapia ~ $22

Six ounce sauteed tilapia with a dill pesto and served with rice pilaf and seasonal vegetables.

Herb Chicken ~ $22

Two - six ounce herb crusted breast of chicken basted with garlic herb butter.  Accompanied by orzo pasta with sun-dried tomatoes, artichokes, zucchini, yellow squash, and pesto; then topped with a lemon pan sauce.

Breast of Chicken Provencal ~ $22

Two - six ounce sauteed breast of chicken, served with an herb three mustard sauce, Yukon gold mashed potatoes, and seasonal vegetables.

Penne Pasta ~ $19

Penne pasta smoked chicken, shiitake mushroom, sun-dried tomatoes, olive oil, white wine, and fresh herbs.

Vegetarian Plate ~ $19

Polenta cake with portabella mushroom, zucchini, yellow squash, spinach, Boursin cheese, and a red pepper sauce.

 

Combination Entrees

(Choice of one)

Surf and Turf ~ $39

Four ounce petite filet mignon prepared with a red wine demi-glaze, and presented with a roasted four ounce lobster tail with garlic herb butter, Boursin cheese herb risotto, and seasonal vegetables. Please allow extra time for fifty or more.

Filet Mignon and Chicken Breast ~ $28

Four ounce petite filet mignon and six ounce herb-crusted chicken breast with Yukon gold mashed potatoes, seasonal vegetables, grilled shiitake mushroom ragout, and a Cabernet demi-glaze.

Chicken and Shrimp DeJonghe ~ $28

Six ounce boneless breast of chicken topped with three pink gulf shrimp in a garlic butter, Parmesan Reggiano cheese and bread crumb medley baked golden brown and served with a lemon-herb beurre blanc sauce, rice pilaf and seasonal vegetables.

Filet Mignon and Salmon ~ $32

Grilled four ounce petite filet mignon grilled medium with a red wine demi glaze and a four ounce salmon fillet with a garlic herb butter sauce.  Served with a three grain rice pilaf and seasonal vegetables.

Filet Mignon and Grilled Prawns ~ $32

Four ounce petite filet mignon grilled medium with a red wine demi glaze accompanied by two grilled butterfly prawns.  Served with a three grain rice pilaf and seasonal vegetables.