Entrees and Sides

Guest Favorites

Stone Ground Mustard and Herb Roasted Beef Tenderloin

with your choice of Horseradish or Henry Baines Sauce




Entrees

Soy Ginger Glazed Grilled Salmon

with Peach Salsa





Prosciutto and Fontina Stuffed Veal Chops en Croute

Whole or Half Spiral Sliced Honey Ham

Rolled Stuffed Chicken

with Prosciutto, Spinach, Cream Cheese, Pine Nuts, Mozzarela and Shallots served with a shallot cream sauce


Chicken Provencale

with Artichokes, Olives, and Plum Tomoatoes


Penne Pasta and Grilled Chicken

with Roasted Vegetables with a White Wine Cream Sauce


Gingered Sea Bass

over Wilted Greens


Vegetables and Side Dishes

Marinated Grilled Asparagus

with Lemon Caper Sauce


Raosted Carrots

with Brown Sugar Glaze


Yukon Gold Potatos

and Emmanthaler Cheese Casserole


Sherry Scented Wild Rice

Sweet and Sour Green Breans

and New Potatoes