Entrée Selection
Grilled Boneless Chicken Breast
with Dijon Glaze and Tomato Balsamic Vinaigrette
Roast Boneless Half Long Island Duck
with Green Peppercorn
Natural or Macadamia Nut Honey Glaze
Poached Stuffed Filet of Sole
with Salmon Herb Mousse or
Spinach Mousse served with Lobster Cream Sauce
Pan Seared Tuna au Poivre - Citrus Vinaigrette
Filet Mignon Wellington with Mushroom Duxelle
and Wild Mushroom Natural Sauce
Stuffed Loin of Veal with Pine Nuts
Shiitake Mushrooms & Fresh Herbs
Prime Rib Steak with Garlic Butter