Sit Down Dinner Menu
$35 per Person
The Sit Down Dinner is served with baskets of warmed baguettes and butter, as well as: Nappa Salad with Candied Pecans Pecans, Crisp Apples and Pears, Gorgonzola and Honey Balsamic Vinaigrette, and your choice of 2 accompaniments.
| Choice of Entree |
|---|
| Roast Prime Rib of Beef Medium Rare served with Au Juis and Creamy Horseradish Sauce |
| Baked Fillet of Salmon En Croute wrapped with Baby Spinach in French Pastry Finished with Hoolandaise |
| Roasted Garlic Crusted Pork Loin Sliced Thin served with Bing Cherry and Port Sauce |
| Chicken Breast Wellington Filled with Mushroom Duxelle in French Pastry over Merlot Demi-Glaze |
| Grilled Swordfish in a Lime Cilantro Tomato Salsa |
| Fettuccini Del Mar with Tiger Prawns and Sea Scallops in a Pine Nut Pesto Cream Sauce |
| Breast of ChickenPiccata Sautéed in Caper Chardonnay Citrus Glaze |
| Tenderloin of Beef Wellington Petite Fillet Mignon with Mushroom Duxelle in French Pastry Topped with Béarnaise and Lined with Zinfandel Reduction |
| Roast New York Strip Loin Slow Roasted in a Zinfandel Shallot Sauce |
| Seared Local Red Snapper Pan Seared with Chili Garlic Lemongrass Apricot Glaze |
| Vegetable Raviolis with Fresh Vegetables and Pesto Cream Sauce |
| Ask About the Featured Fresh Seasonal Seafood Selection |
| Choice of 2 Accompaniments |
|---|
| Fresh Steamed Wild Rice Pilaf |
| Fresh Seasonal Farmers Market Vegetables |
| Penne Pasta Marinara |
| Garlic Mashed Potatoes |
| Basmati Rice |
| Three Cheese Polenta |
| Roasted Rosemary Red Potatoes |
| Swiss Chard with Caramelized Onions |
Buffet Dinner Menu
$29 per Person
The Buffet Dinner is served with rolls and butter, choice of 2 salads, choice of 2 entrees, and choice of 2 accompaniments.
| Choice of 2 Salads |
|---|
| Baby Bay Shrimp Salad with Lemon Aioli and Fresh Dill |
| Spicy Chinese Chicken Salad with Chow Mein Noodles, Green Onions, Julienne Carrots, Peppers, Snow Peas, Broccoli, and Sesame Dressing |
| Napa Salad Tossed with Candied Pecans, Crisp Apples and Pears, Gorgonzola and Honey Balsamic Dressing |
| Italian Rainbow Rotelle Pasta Salad with Pesto Aioli |
| Caesar Salad Tossed with Garlic Croutons, Reggiano Cheese and Our Own Caesar Dressing |
| Fresh Seasonal Sliced Fruits and Berries |
| Thai Fun-See Salad with Snow Peas, Thai Basil, Carrots, Sesame and Lemongrass Oyster Dressing |
| Zesty Jicama Salad with Lemon Cilantro Dressing |
| Choice of 2 Entrees |
|---|
| Roast Prime Rib of Beef Carved on the Buffet, Cooked Medium Rare, Served with Au Jus and Creamy Horseradish Sauce |
| Fresh Salmon Fillet Seared with Basil and served with Citrus Buerre Blanc |
| Breast of Chicken Coq Au Vin with Mushrooms, Bacon, and Onions in a Merlot Demi-Glaze |
| Homemade Vegetable Lasagna in a Creamy Alfredo Sauce |
| Sautéed Breast of Chicken Piccata in a Lemon Caper Citrus Sauce |
| Garlic Roasted Pork Loin in Three Mushroom Port Reduction |
| Grilled Red Snapper with Chili Garlic Lemongrass Apricot Glaze |
| New York Strip Loin Carved on the Buffet and served with Cabernet Shallot Sauce |
| Chicken Breast Marsala with Trio of Mushrooms in Marsala Sauce |
| Choice of 2 Accompaniments |
|---|
| Fresh Steamed Wild Rice Pilaf |
| Fresh Seasonal Farmers Market Vegetables |
| Oven Roasted Garlic Rosemary Potatoes |
| Penne Pasta Marinara |
| Garlic Mashed Potatoes |
| Creamy Three Cheese Polenta |
