E N T R E E S

Whole Roasted Tenderloin of Beef
with Port Wine Demi Glace

Grilled Marinated London Broil
with Port Wine Demi Glace

Oven Roasted Rack of Lamb

Pork Medallions
with Apples and Calvados Cream

Grilled Red Snapper Filets
with Mango Salsa and Coconut Broth

Grilled Chicken with Penne Alfredo
with Broccoli and Sweet Red Peppers

BBQ Salmon

Pan Seared Salmon Filet with Chive Beurre Blanc

Shrimp and Scallops with Penne Pasta
with Tomatoes and Baby Spinach in a White Wine Sauce

Stuffed Chicken Breast
with Roasted Red Peppers, Spinach, Fresh Mozzarella
and Oven Roasted Tomatoe Sauce

Polynesian Pork Medallions over Cous Cous
with Golden Pineapple Sauce

Five Spice Chilean Sea Bass
with Rock Shrimp in A Beurre Blanc Sauce

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