Entrees

Beef

Petite Filet ~ prepared medium rare on sweet potato rounds, topped with gorgonzola butter

Petite Filet ~ with a Port Rosemary Reduction

Petite Filet ~ with Smokey Bacon, Bourbon Sauce

Beef Tenderloin with Roasted Shallots, Bacon & Port Wine

Roast Prime Rib of Beef served medium rare with au jus & creamed horseradish

Roasted Tenderloin with an ancho chile crust served with natural sauce

Lamb

Herb Crusted Rack of New Zealand Lamb with fresh red pepper mint sauce

Roasted Garlic & Mustard Crusted Rack of New Zealand Lamb with Port Shallot Sauce

Lamb Kebabs garnished with rosemary, feta cheese & lemon

Poultry

Breast of Chicken filled with choice of:

• wild mushrooms, basil & Marsala wine

• fresh tarragon, lime, roasted garlic, toasted pine nuts & sun dried tomatoes

• artichoke hearts, shallots, garlic & mushrooms in a light cream sauce

• fresh basil, prosciutto & mozzarella cheese

• roasted chile & asiago cheese

• wild mushrooms topped with Roquefort sauce

• corn, roasted red peppers, shallots & basil,
topped with basil beurre blanc

• wild rice & cornbread, topped with port wine & cranberry sauce

Chicken, Mushroom & Artichoke Crepes topped with Marsala cream sauce

Chicken & Asparagus Crepes topped with sherry cream sauce

Citrus Chicken ~ grilled chicken breast seasoned with Santa Maria spices & topped with citrus sauce, garnished with papaya salsa