Entrée

~ Choices ~

brioche and mustard crusted double lamb chop and rosemary demi glaze
paired with jumbo lump crab cake with creole red chili remoulade
parsnip-yukon gold potato gratin
buttered broccoli

prime rib with roasted corn-poblano pudding
paired with new mexico style barbequed salmon with a pineapple tomatillo salsa
twice baked potatoes with smoked chilies
grilled vegetables

roasted pork tenderloin with sun dried cranberry stuffing
paired with horseradish crusted sea bass in a lemon dill beurre blanc
caramelized onion lyonaisse potatoes
corn cakes with sour cream and scallions

red chili crusted filet mignon with wild mushroom ancho chili sauce
paired by grilled sea scallops with an avocado corn relish
roasted garlic and buttermilk mashed potatoes
creole roasted ratatouille

herb cured chicken breast with eggplant relish and romesco
paired with flat iron steak and watercress sauce
mashed potato pancakes with Jarlsberg cheese
braised asparagus with peppers and onions

*all plated dinners are served with warm dinner rolls, butter and ice water at each table