Entrees 

...........................

ENTREE SELECTIONS

Poultry
Seared Chicken Breast
Thyme | Crispy Kale | Champagne & Sour Cherry Cream Sauce

 

Chicken Breast Provencal
White Wine | Thyme | Mushrooms | Tomatoes | Onions | Green Olives

 

Barcelona Chicken Roulade*
Manchego Cheese | Roast Red Peppers | Asparagus | Saffron & Wild Mushroom Creme Drizzle

 

Beef
Beef Brisket*
Fig | Anise | Red Wine Braised Onions

 

Filet Mignon*
Swiss Chard | Garlic Potato Mash | Micro Salad

 

Petite Tender Beef Medallions 6 oz.
Roasted Shallots | Merlot Sauce

 

Beef Short Ribs
Cabernet Braised Red Cabbage | Crispy Parsnips

 

Seafood
Almond Crusted Salmon
Leek| Lemon Cream

 

Sauteed Salmon
Lemon Dill | Pesto

 

Roast Local Rockfish*
Charred Rapini | Red Onion & Herbed Scallion Sauce (Green Goddess)

 

Bacon Wrapped Scallops*
Butterscotch Rutabaga Cream | Crispy Capers | Fresh Parsley

 

Pan Roasted Chilean Sea Bass*
Lemon Fennel Aioli

 

Tuscan Tilapia
Tri Colored Peppers | Olives | Plum Tomatoes | Capers

 

Seared Artic Char (Additional Charge Per Guest)
Pink Peppercorn | Grilled Hearts of Palm | Hazelnut Orange Gremolata | Wilted Kale

 

Vegetarian

Fontina Risotto Cakes
SautĂ©ed Spinach | Butternut Squash | Charred Tomato Sauce


Pappardelle Pasta
Wild Mushroom Crema | Taleggio Cheese | Zucchini Ribbons

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