First Course
French Onion Soup
or
Grilled Sweet Chili Jumbo Shrimp over Baby Greens
Second Course
Wedge Salad
Bibb Lettuce Topped with Creamy Bleu Cheese, Crispy Bacon,
Cherry Tomatoes and a Balsamic Reduction
Entrees
A Queen Cut Piece of Slow Roasted Prime Rib, with Potatoes Au Gratin and Broccoli
Citrus Glazed Salmon
Line Caught Citrus Glazed Filet of Salmon, Finished with a Roasted Pablono Pepper Coulis,
served with Wild Rice and Roasted Cauliflower
Chicken Diane
Pan Seared Chicken Breast, Finished on a Bed of Wild Rice with a Creamy Mushroom
and Cognac Reduction, accompanied by Broccoli
Pork Osso Bucco
Tender Pork Shank Braised and Finished in a White Wine and Tomato Reduction,
Accompanied by Garlic Mashed Potatoes and Roasted Balsamic Vegetables
Dessert
Strawberries 3 Way for Two
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