plated meals include your choice of salad, chef's selection of an appropriate side dish, seasonal vegetables and freshly baked artisan bread
salads
select one of the following:caesar
- with focaccia croutons, grated parmesan cheese and caesar dressing
garden or wild field greens
dressing choices:- asian vinaigrette
- raspberry vinaigrette
- bleu cheese
- creamy roasted pumpkin seed
- cilantro avocado ranch
- parmesan peppercorn
- citrus basil vinaigrette
- lemon-honey poppyseed
- herbed vinaigrette
entrees
select one of the following:duets
prime rib with stuffed shrimp
- slow roasted beef prime rib accompanied by jumbo shrimp filled with lump blue crab stuffing
traditional surf and turf market price
- custom aged petite filet mignon paired with a broiled maine lobster tail and drawn butter
tournedos of beef
- charbroiled filet mignon plated with sea scallops in saffron cream sauce
wild game mixed grill
- medallions of grilled elk, sweet red pepper glazed quail and slices of wild boar terrine, plated on smoked garlic, whole grain mustard demi-glace
chipotle buffalo tenderloin with shrimp
- tenderloin of chipotle rubbed buffalo paired with orange braised rock shrimp
sonoma duet
- lightly smoked supreme of chicken sauced with green peppercorn and pear demi-glace, plated with sole and salmon mousseline roulade complimented by sherry dijon cream
field and stream
- tender chicken breast topped with apple demi-glace, accompanied by salmon fillet and dill compound butter
chicken
chicken provencal
- pan-seared supreme of chicken braised with leeks, tomatoes, mushrooms and white wine
chicken saltimbocca
- supreme chicken breast wrapped in prosciutto, presented on braised spinach with marsala wine sauce
beef and wild game
filet mignon
- eight ounce custom aged beef tenderloin, charbroiled and brushed with wasabi, roasted garlic glaze
prime rib
- roasted slowly for flavor and tenderness, served with creamy horseradish sauce and au jus
veal chop
- tender charbroiled chop covered with creamed forest mushrooms and leeks, finished under a crispy gruyere crust
leg of lamb
- boneless leg of lamb slow roasted with garlic and rosemary, served with warm mint shallot vinaigrette
buffalo osso bucco
- slow braised king canyon bison shank finished with tomato and sage demi-glace
seafood
sea bass fillet
- asian spiced white sea bass served with sweet and sour lemongrass vinaigrette
salmon en croute
- fresh north atlantic salmon baked in flaky puff pastry with red caviar chive butter
trout and salmon pinwheel
- rocky mountain rainbow trout fillet rolled with salmon mousseline, served in chardonnay cream sauce
halibut casino
- a saute of bacon, clams, red peppers, chives and lemon baked over halibut fillet, finished with seasoned bread crumbs
seafood symphony
- lobster, scallops, shrimp and mussels simmered in a light basil white wine sauce
vegetarian
wellington
- grilled marinated vegetables layered with forest mushroom duxelle wrapped in puff pastry, baked and served on veggie demi glace
smoked tomato lasagne
- individually stacked lasagne with layers of fresh tomato, basil, goat cheese, sun-dried tomato pesto and fresh mozzarella, served on smoked tomato, kalamata marinara