Sit-Down Sample Entrée Selections

*Served with Chef’s Selection of Fresh Vegetable and Starch
Pre-selection of entrees is required

Tier I
European Style Chicken Breast with Porcini and Shiitake Mushrooms
Roasted Garlic and Herb Pan Sauce
Almond Coated Breast of Chicken with Caramelized Baby Pears, Warm Pear Sauce
Breast of Chicken with Mushrooms, Artichoke Hearts, Capers, Proscuitto,
Lemon Butter Sauce
Pork Tenderloin, Fig and Port Reduction or Grilled Peach Salsa
Branzino, Provencal with Roasted Tomatoes, Capers, Olives and Fennel
Eggplant Rollantina, filled with Ricotta Cheese, Roasted Tomato Basil Concasse
Grilled Marinated Vegetable & Mozzarella Napoleon, Roasted Tomato Basil Concassé
Seasonal Risotto (ex: Lemon Risotto with Asparagus and Baby Peas—Spring/Summer)
Seasonal Gnocchi (ex: Pumpkin Gnocchi with Wild Mushrooms—Fall/Winter)

Tier II
Breast of Chicken stuffed with Brie and Herbs, Tarragon Buerre Blanc
Breast of Chicken stuffed with Prosciutto, Spinach, Mozzarella, and Roasted Red Peppers
Tomato Basil Concasse
Filet of Salmon, Roasted Fennel Citrus Sauce or Lemon Thyme Buerre Blanc
Pan Seared Pork Chop stuffed with Apples, Walnuts & Gorgonzola, Port Wine Demi-glace

Tier III
Grilled Mahi Mahi, Pineapple Miso Sauce, Grilled Pineapple
Cabernet Wine Braised Short Rib
Veal Medallions, Marsala or Picatta

Tier IV
Filet of Salmon topped with Jumbo Lump Crab, Lemon Thyme Buerre Blanc
Pan Seared NY Sirloin, Cracked Peppercorn Sauce

Tier V
Striped Bass with Heirloom Tomato Vinaigrette or Braised Fennel and Citrus
Filet Mignon with Wild Mushroom Demi-glace or Roasted Shallot Demi-glace
Duet of Filet Mignon and Crab Cake or Baby Lobster Tail
**Please note that a Duet plate counts as two entrée choices**