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<p class="page-title">ENTREES</p> <p><b>Pan Seared King Salmon</b><br> Roasted with Ginger, Shallots and Lemon Grass then covered with a sweet Butter, White Wine and Ginger Glaze, served with Israeli Cous Cous and Sautéed Vegetables</p> <p><b>Grilled Filet Mignon</b><br> Brushed with Stout and our homemade Barbecue Sauce, grilled and served with a Stout and Beef Demi Glaze; topped with a grilled Onion, Red Bell Pepper and roasted Pine Nuts. Accompanied by Curried, crushed Peppercorn, and Garlic Roasted Red and Yellow Potatoes, and grilled Asparagus</p> <p><b>Sea Bass</b><br> Dusted with flour and seasoning, pan seared and served with a Chardonnay, Stone Ground Mustard Beurre Blanc Sauce, Purple Scalloped Potatoes and Fresh Artichoke Hearts</p> <p><b>Chicken Breast Stuffed with Herbs and Bread Crumbs</b><br> Pan seared and roasted, served with a Red Wine and sweet Cranberry Reduction Sauce, accompanied by a mountain of Buttermilk Mashed Potatoes and fresh Sautéed Veggies</p> <p><b>Slow Roasted Pork Tenderloin</b><br> With a fresh Herb Risotto prepared with White Wine and Assiago Cheese, sautéed Organic Baby Carrots and Blue Lake Green Beans, served with a White Wine and Cream Pork Au Jus Sauce.</p> <p><b>Baked Polenta with Feta Cheese</b><br> Resting on homemade Marinara and sautéed Spinach, served with grilled Bell Pepper Triangles and Zucchini, and garnish of fresh sautéed Corn and Caramelized Onion</p> <p><b>Duck Confit</b><br> Two Duck Legs with a roasted Garlic & Duck Demi-glaze, served with Garlic Mashed Potatoes and sautéed Baby Carrots</p> <p><b>Grilled Flank Steak topped with fresh Avocado slices, and a Vodka Creme Fraiche</b><br> Served with Garlic Mashed Potatoes and sautéed Chinese Long Beans</p> <p><b>Roasted Pork Loin</b><br> With a Tomatillo and Tomato Chutney Herb "square" Potato Gratin and Blue-lake Green Beans</p> <p><b>Salmon and Chive Oil</b><br> Served with Herb-roasted Yukon Potatoes and Blue-lake Green Beans</p> <p><b>Roasted Chicken Breast</b> <br> Stuffed with Prosciutto, Spinach and Mushrooms, served with a Mushroom and White Wine Cream Sauce, Garlic Mashed Potatoes and sautéed Vegetables</p> <p><b>Roasted Pork Tender Loin with Rosemary and Apples</b><br> Served with a Saffron White Wine Israeli Couscous, and Blue-lake Green Beans</p> <p><b>Lamb Cutlets</b><br> With a baked Parmesan and Putanesca Polenta, Ratatouille, and a Herb, Butter and Champagne Sauce</p> <p><b>Filet Mignon</b><br> Complimented by a roasted Tomato Béarnaise Sauce, served with roasted Roots and Seasonal Vegetables</p> <p><b>Filet Mignon</b><br> With Caramelized Onion Marmalade, and a Red and Port Wine Beef Demi-glaze, served with creamy Gruyère Potato Gratin and Blue-lake Green Beans</p> <p><b>Horseradish and Lime Seared Sea Bass</b><br> Served with a Tequila, Lime and Chive Oil, Saffron Risotto and a julienne of sautéed Peppers and Carrots</p> <p><b>Cannelloni</b><br> Stuffed with Fontina Cheese, Forest Mushrooms and Spinach; Covered with our homemade Marinara Sauce and sautéed Zucchini</p> <p><b>Lobster and Tarragon</b><br> Fresh boiled Main Lobster Tail and Claw, served in a White Wine and Tarragon Cream Sauce, with boiled Yukon Gold Potatoes and seasonal Vegetables</p> <p><b>Rolled Pork Tenderloin</b><br> Stuffed with Prosciutto, Port Wine soaked dried Cranberries, Thyme, Feta and Bread crumbs; served with roasted Root Vegetables, braised Greens and a Port Wine Reduction Sauce</p> <p><b>Baked Polenta Lasagna Putanesca</b><br /> Layered with a thick Red Wine, roasted Tomato and Herb Marinara; sautéed Spinach, Zucchini, Sweet Onion, and Garlic. Finished with a chiffonade of Purple Basil and an Olive Taponade.</p>
