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Hors D'oeuvres
Kalamata Olive and Sun-Dried Tomato Crostini
Topped with roasted garlic foam
Spanakopita
Filled with spinach, feta, chive, special spices, and baked
Dungeons Crab Resting on a Pan-Fired Risotto Cake
Topped with a paprika and red curry aioli
Salad
Crispy Leek and Avocado Salad on Arugula
With shaved asiago cheese, reduced balsamic vinegar, vine-ripened tomatoes, scallions and
drizzled with olive oil and seasoned
Choice of Entrées
Filet Mignon
With caramelized onion marmalade and a red wine and port wine beef demi glaze
Served with creamy Gruyere potato gratin and sautéed blue lakes
Pan Seared King Salmon
Roasted with ginger, shallots and lemon Grass, then covered with a sweet butter, white wine and ginger glaze
Served with Israeli Couscous and sautéed vegetables
Baked Polenta with Feta Cheese (Vegetarian)
Resting on homemade marinara and sautéed spinach, served with grilled bell pepper triangles and zucchini
A fresh sauté of corn and caramelized onion garnish
Coffee, tea, ice, and bread service included