MAIN SIT-DOWN COURSE
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For the Main Course, You Have the Choice of Either Two Single Entrées or a
Combination Entrée, Plus a Vegetarian.
All Entrées Include Chef’s Choice of Starch and Vegetable along with
Fresh Baked Rolls and Butter

CHICKEN PEN RYN
Marsala infused, Exotic Mushroom Ragout

CHICKEN FRANCAISÉ
Ragout of Capers, Tomatoes, Mushrooms, Green Onions and Lemon Beurre Blanc.

CHICKEN RASPBERRY
Stuffed with Baby Spinach and French Brie,
Finished with a Raspberry Infused Demi Glace

STUFFED CHICKEN BREAST
Proscuttio Da Parma Ham, Smoked Mozzarella Cheese, and
Basil-Enriched Pesto Cream

CHICKEN FLORENTINE
Organic Baby Spinach, Fresh Mozzarella and Tomato enriched
Portabella Mushroom Demi Glaze

CHICKEN DUXELL
Phyllo-Encased with Mushroom Duxell, Fire-Roasted
Pepper Puree and Chive Oil Essence

CHAMBORD DUCK
Pan Seared Maple Leaf Duck Breast served over a Cinnamon
and Vanilla infused White Pear Puree, topped with a Raspberry Chambord Jam

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BACON-WRAPPED SALMON
Steamed Asparagus and Citrus Beurre Blanc

ORIENTAL SALMON
Black and White Sesame Seed Studded, and
Asian Black Plum Puree

CARIBBEAN STYLE MAHI-MAHI
Jerk Dusted, Fresh Florida Mahi-Mahi, Mango, Mustard Glaze
and Apricot and White Raisin Chutney

JUMBO LUMP MARYLAND CRABCAKE
Crystallized Citrus Zest and Violet Remaloude

SHRIMP WELLINGTON
Crab Imperial, Puff Pastry Shell and Lobster Bordolaise

BROILED FILET OF TILAPIA
Stuffed with Deviled Jumbo Lump Crabmeat, Finished with
a Lemon-Chive Buerre Blanc

ALASKAN HALIBUT
Spanish Chorizo sausage and White Bean Ragout, Finished with
Wild Orchid Oil Essence

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JAMAICAN JERK PORK LOIN
Mango & 151 Rum Barbecue Glazed, Tequila-Grilled
Pineapple Cherry Chutney

STUFFED PORK MIGNON
Sweet Apples, Dried Cranberries, and Maytag Blue Cheese
laced with a Caramelized Shallot and
Applejack Brandy Cider Sauce

NEW YORK STRIP STEAK
Topped with Garlic, Cracked Black Pepper and
Stilton Blue Cheese Compound Butter

LAMB LOIN CHOPS
Charbroiled Loin Lamb Chops topped with a Dried Cherry,
Mint Infused Port Wine Reduction

FILET MIGNON
Burgundy Infused Glace, Foie Gras & Black Truffle
Compound Butter and French Fried Sweet Onions

VEAL CHOP
Sundried Tomato Encrusted, Grilled Baby-Bella Mushroom,
Crumbled Goat Cheese and Balsamic-Spiked Demi

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PASTA PRIMAVERA
Penne Pasta, Fresh Steamed Vegetables and Alfredo Cream

GRILLED VEGETABLE NEAPOLEAN
Finished with an Aged Balsamic Syrup

VEGETABLE LASAGNA
Oven-Dried Beefsteak Tomato Puree and Parmesan Curls

TOFU STIR FRY
Steamed Jasmine Rice and Sesame Ginger Black Plum Puree

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ROASTED FILET OF BEEF AND SALMON
Finished with a Lavender-Scented Bernaise

ROASTED FILET OF BEEF AND CRABCAKE
Served with a Bourbon, Triple Peppercorn Emulsion and
Cajun Remaloude

ROYAL COUPLE
Center Cut Filet Mignon, Cabernet Reduction
Broiled Cold Water Lobster Tail, Drawn Butter and Citrus Segments