Entrees

Set on beautiful white rim china dinner plates.

Bistro Chicken
With Apricot Chili Glaze and Balsamic Syrup accompanied by Roasted Red Potatoes, garnished with Roasted Red Peppers & Asparagus Garnish

Pan Seared Supreme Chicken Breast
In a Caramelized Onion Jus, Pommes Puree and Haricot Verts, garnished with Caramelized Onions and Micro Greens

Hickory Smoked Pork Loin
Drizzled with Apple Bacon Vinaigrette, Pommes Puree and Haricot Verts, garnished with Potato Gaufrette and Balsamic Reduction

Tri Tip Sirloin
Slow Roasted and Cooked Medium Rare drizzled a Balsamic Ginger Glaze accompanied by Garlic Herb Roasted Fingerlings and a Mélange of Grilled Baton Vegetables

Individual Butternut Squash Lasagna
Atop Yellow Pepper Coulis & a bed of Wilted Baby Spinach drizzled with Sage Oil & Balsamic Reduction

Pan Seared Jumbo Whitefish
On Boniato & Sweet Potato Puree topped with Grilled Corn Relish and Lime Vinaigrette, finished with Chili Oil, Micro Cilantro & an Orange Supreme

Oven Roasted Fresh Mozzarella Chicken Breast
Airline Chicken Breast stuffed with a Fresh Mozzarella, Sundried Tomato and Basil Stuffing, sliced and served over a Fresh Green Bean, Grape Tomato, Roasted Garlic and Fennel Spring Mix Salad topped with a Warm Tomato Vinaigrette

Portobello Napoleon
Stacked with Grilled Portobello Mushroom, Red Peppers, Zucchini, Jicama and Tomato garnished with Cheese Tortellini in a Tomato Basil Cream Sauce

Supreme Chicken Breast
Stuffed with Slow Roasted Apple, Cranberry and Walnut Chutney drizzled with Supreme Sauce, accompanied by Herbed Rice Pilaf and sautéed Baby Spinach

Duo Plate of:
Tri Tip Sirloin & Chicken Forestierre Roulade
Tri Tip Sirloin Slow Roasted and Cooked Medium Rare & drizzled with Traditional Bordelaise Sauce & Oven Roasted Chicken Breast stuffed with Wild Mushroom Fricassee & Goat Cheese accompanied by Individual Scalloped Potatoes, Sautéed Baby Carrots & Roasted Pearl Onions

Skillet Roasted Salmon
Atop a herbed Risotto Cake served with Pine Nut Basil Butter and Haricot Verts Bundle (Available poached, Blackened and Grilled.)

Oven Roasted Seafood Chicken Breast
Supreme Chicken Breast stuffed with a mixture of Shrimp, Crab, Mascarpone Cheese, Capers and Herbs, served with Lemoncello Buerre Blanc, accompanied by Citrus infused Couscous and sautéed Broccolinni

Duo Plate of:
Petite Filet & Jumbo Shrimp
Char Grilled & Oven Roasted Petite Filet in a pool of Truffle Demi Sauce topped with a Rosette of Whipped Roasted Garlic Potatoes garnished with a Fried Beet Chip& Crab Stuffed Jumbo Shrimp

Pan seared Beef Tenderloin
With a Peppercorn Brandy Reduction served with Pommes Puree,
Asparagus & Baby Carrots finished with Thyme Scented Oil

Sliced Tenderloin of Beef
Atop Traditional White Bean Cassoulet with Bacon and Onion, drizzled with Madeira Cream Sauce accompanied by a Trio of Sautéed Seasonal Baby Vegetables

Miso Glazed Black Cod
Topped with Ginger Soy Reduction served over Coconut Forbidden Rice accompanied by Seasonal Asian Vegetables

Char Grilled Alaskan Halibut
Drizzled with Cranberry Lime Buerre Blanc, atop Plantain Shallot Mousse accompanied by Asian Long Bean Knot and a Trio of Bell Peppers

Duo Plate of:
Braised Beef Short Ribs & Pan Seared Halibut
Braised Short Ribs in a pool of a Savory Cuison accompanied by a Ragout of Carrot, Onion, Tomato and Flageolet Beans garnished with Gremolata & Pan Seared Halibut drizzled with Sauce Vert atop a Roasted Red Pepper Risotto Cake accompanied by Sautéed Baby Vegetables

Duo Plate of:
Lamb Chops & Oven Roasted Swordfish
Grilled Lamb Chops rubbed with Coriander and Fresh Garlic drizzled with a Jalapeno Mint Emulsion & Oven Roasted Swordfish drizzled with Sweet & Spicy Tomato Jam atop Yukon Gold Whipped Potatoes, with a sauté of Baby Spinach with a hint of Lemon Zest