Entrees Menu

Posted March 2, 2018
Grilled RibeyeCreamer Potato Medley, Carrot and Green Bean Bundles, Chimichurri  Grilled Filet Mignon

Truffle Mashed Potatoes, Sauteed Asparagus, Demi

Mustard Glazed Salmon

Rainbow Quinoa, Candied Carrot Puree

Seared Statler Chicken Breast

Stuffed with Fontina Cheese, Spinach, Roasted Tomatoes, Pesto Cream

 Seared Sea Scallops

Mushroom Truffle Risotto, Pea Puree

Baked Stuffed Shrimp

Jumbo Lump Crab Stuffing, Lemon Beurre Blanc

Curried Quinoa Cakes

Sauteed Spinach, Roasted Peppers, Carrot Puree

Organic Black Bean Yucca Cakes

Sauteed Swiss Chard, Piquillo Pepper Puree

Grilled Vegetable Platter

Eggplant, Zucchini, Summer Squash, Roasted Peppers, Aged Balsamic Reduction

  • Menu : Entrees
  • Menu Updated : 12/03/2019
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