Banquet, Buffet and Catering Menu

ENTRÉE’S

FISH

SESAME ENCRUSTED SALMON
REGIONAL SALMON LIGHTLY SAUTÉED AND FINISHED
WITH A SWEET AND SOUR PONZU SAUCE

PAN ROASTED GROUPER
LIGHTLY SAUTÉED AND ROASTED. FINISHED WITH TOASTED CURRY ESSENCE

HERB CRUSTED SNAPPER
SAUTEED, CRUSTED WITH HERBED HOUSE MADE BREAD CRUMBS AND FINISHED WITH A TOMATO-FENNEL AU JUS

 GRILLED SEA SCALLOPS
SUCCULENT SEA SCALLOPS GRILLED TO PERFECTION AND SERVED WITH A LEMON PEPPER BUTTER SAUCE

ROASTED TUNA MIGNON
6OZ PORTION OF YELLOW TAIL FINISHED WITH AN AU POIVRE SAUCE

PEPPER CRUSTED GROUPER

SAUTEED TO CRISP AND FINISHED WITH A ROASTED GARLIC AND LEMON PEPPER BUTTER

POULTRY

STUFFED BABY POUSSIN
ORGANIC BABY CHICKEN STUFFED WITH COUSCOUS AND GROUND SAGE SAUSAGE FINISHED
 WITH A BLUEBERRY GASTRIC

GRILLED CHICKEN PICCATA
SERVED IN THE CLASSIC PRESENTATION OF CAPERS, GARLIC, BUTTER AND WINE WHITE

ROASTED HALF CHICKEN
STUFFED WITH HERBS AND SPICES, ROASTED TO GOLDEN BROWN AND SERVED
WITH A LEMON SCENTED CHICKEN AU JUS

BEEF & PORK

BRAISED STUFFED PORK CHOP
8OZ CHOP STUFFED WITH CHEF CHOICE STUFFING AND SERVED WITH CARAMELIZED ONION CONFIT

THE CLASSIC BEEF BURGUNDY
BRAISED BEEF, CARROTS, ONIONS AND POTATOES ARE COOK TO TENDER AND SERVED IN THE CLASSICS STYLE

GRILLED N.Y. STRIP
BLACK ANGUS STRIP SERVED AT MEDIUM AND FINISHED GRILLED ONIONS AND AU POIVRE SAUCE

FILET OF TENDERLOIN
LIGHTLY SEARED AND ROASTED, FINISHED WITH A RED WINE SHALLOT BORDERLAISE SAUCE