DINNER SELECTION

POULTRY SELECTION ( YELLOW )
  • Chicken Americana [ A ]
    Oven-Roasted Half Chicken Basted with Rosemary, Thyme and Clover Honey
  • Chicken Bourguignon [ B ]
    Boneless Breast of Chicken Sauteed with Lemon, Capers and White Wine
  • Chicken Picatta [ P ]
    Tender Chicken Breast Sauteed with Mushrooms, Bacon and Onions in a Red Wine Sauce
  • Cornish Game Hen [ GH ]
    Stuffed with Wild Rice & Laced with Bing Cherry Sauce
SEAFOOD SELECTION ( BLUE )
  • Grilled Halibut with Salsa Verde [ H ]
  • Herb Crusted Salmon [ CS ]
    Topped with Dijon Mustard then Coated with a Gratin Crust
  • Soy-Ginger Marinated Swordfish [ S ]
    Served with Lime & Cilantro Hollandaise
BEEF SELECTION ( RED )
  • Roast Top Round of Beef [ R ]
    with Bordelaise Sauce
  • Roast Prime Rib [ P ]
    Au Jus & Creamed Horseradish
  • Grilled New York Steak [ S ]
    with Maitre d' Butter
VEGETARIAN & HEART SMART SELECTION ( GREEN )
  • Pasta Primavera [ P ]
    Fusilli Pasta in Rich Cream Sauce & Fresh Vegetables, Tomato or Basil Marinara
  • Vegetarian Lasagna [ L ]
    Layered with Mozzarella Cheese, Alfredo Sauce and Succulent Layers of Vegetables
  • Grilled Vegetable and Polenta Mosaic [ GV ]
  • Steamed Vegetable Plate [ SV ]
    Chef's Selection of Fresh Seasonal Vegetables and Accompaniments

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