Dinner Entrées 
All Entrées from the Dinner Entrée section include salad, two (2) accompaniments and assorted rolls and butter. All prices are per person
 
 
 
White Meats  
Roasted Loin of Pork stuffed with Spinach and Mozzarella Cheese and Sun-Dried Tomatoes served with Dijon Mustard Sauce
 
Boneless Braised Pork Chop in Rich Pork Gravy
 
Smoked Pork Chop served with Fresh Pineapple Salsa
 
Grilled Long Bone Veal Chop marinated and served with Red Pepper Sauce or Wild Mushroom Bordelaise
 
Stuffed Double Cut Pork Chop with Sage Dressing
 
 
 
Red Meats  
Roast Tenderloin of Beef with Marchand du Vin Sauce
 
Roast Prime Rib of Beef Au Jus
 
Steak Au Poivre with Cognac Sauce or Sautéed Mushrooms
 
Filet Mignon with Sauce Béarnaise
 
Rack of Lamb Jardinière
 
8 oz. New York Strip Steak grilled and served with Sautéed Mushrooms, Bordelaise Sauce, and Blue Cheese
 
8 oz. New York Strip Steak topped with Jumbo Shrimp Scampi
 
Surf and Turf
 

Poultry  
Half Roasted Chicken Jardinière
 
Stuffed Boneless Chicken Breast Cordon Blue, Apple Almond, or Kiev
 
Sautéed Boneless Chicken Breast served with Lemon Basil, Piccata, Orange, Greek, or Poppyseed Sauce
 
Supreme Chicken in Puff Pastry with Boursin Cheese, Spinach, and Mushrooms laced with light Buerre Blanc Sauce
 
Roasted Half Duckling with Raspberry Pepper Sauce or Sauce a l’Orange
 
Roast Turkey with Sage Dressing and Cranberry Sauce
 
Herb Roasted Cornish Game Hen
 
 
 
Seafood 
Baked Boston Scrod with Fresh Herbs and Lemony Wine Sauce
 
Pan Seared Salmon with Caramelized Onions, White Wine, and Capers
 
Baked Sole stuffed with Crabmeat served with Sauce Buerre Blanc
 
Fillet of Salmon with Maryland Crabmeat
 
English Style Orange Roughy with Lemon Butter Sauce
 
Grouper, Swordfish, Trout, Tuna, Pike, Snapper
 
Single or Twin Broiled African Lobster Tails with Clarified Butter
 
Vegetarian  
Wild Mushroom Strudel made with Fresh Portabellas, Chanterelles and Shiitake Mushrooms Served with Roasted Red Pepper Cream Sauce
 
Grilled Portabella over Nutty Quinoa with Roasted Squash
 
Rice and Bean Enchilada served on a bed of Fried Eggplant accompanied with Corn and Black Bean Salsa
 
Mediterranean Purse of Pastina and Grilled Italian Vegetables stuffed into a Flaky Puff Pastry Purse