Plated Entrees

Plated Entree Suggestions

All are accompanied by a soup or salad and dessert.
Ranging from $13.20 to $25.30

Mediterranean Roasted Chicken: Half of a bird rubbed with a mixture of spices inspired by the beautiful Mediterranean Sea and roasted. Served with fresh vegetables sautéed in a basil puree and Moroccan couscous.

Lasagna Bolognaise: A traditional lasagna prepared with fresh pasta, ricotta, Parmesan and Mozzarella cheeses and then baked with an Italian sausage and ground beef bolognaise sauce.

Fresh Whitefish: Baked with lemon, butter, dill and nutmeg. Served with steamed asparagus and red skin potatoes.

Smoked Cheese and Sun Dried Tomato Ravioli: Served over a pool of Alfred cream sauce.

Roasted Chicken in a Red Chile Honey Glaze: Half of a bird rubbed with Ancho and guajillo chiles fire roasted and slowly finished with a butter honey glaze. Served with toasted cumin and corn rice and grilled peppers, onions and squash.

Lasagna Florentine Roll: Fresh spinach sautéed with lemon, garlic, and a hint of nutmeg then blended with three Italian cheeses. It is then rolled into a lasagna noodle and baked with a light marinara sauce.

Jambalaya: A traditional stew prepared in the south full of delicious vegetables, chicken, sausage and shrimp. Served over a bed of rice in a spicy yet flavorful stock.

Spanakopita: A blend of fresh spinach seasoned with garlic, lemon, oregano and a blend of feta & ricotta cheeses. Layered between thin sheets of philo dough and baked golden brown. Served with Mediterranean rice pilaf and fresh vegetables sautéed in a basil puree.

Spinach or Chicken Ricotta Crepe: Topped with a Mushroom Cream Sauce. Served with a Long Grain & Wild Rice Pilaf and fresh steamed seasonal vegetables.

Eggplant Parmesan: Served with linguini tossed in butter & garlic and fresh vegetables sautéed in basil puree.

Plated Entree Suggestions

All are accompanied by a soup or salad and dessert.
Ranging from $18.70 to $32.90

Chicken Cacciatore: Topped with a delicious Mediterranean tomato based sauce. Served with basmati rice pilaf.

Roasted Pork Tenderloin: Served with a tomato, apple, currant, chutney, Mediterranean rice pilaf and fresh vegetables sautéed in a fresh basil puree.

A Bistec Ranchera: Traditional Mexican meal featuring a natural flank steak that is marinated with chipotle chilies, fresh cilantro, garlic and tequila. It is then grilled with peppers, onions and squash and tossed in a red wine and tomato reduction sauce. Served with rice, beans and warm flour tortillas.

Smoked Salmon-Ricotta Crepe: Topped with a White Wine & lemon dill cream sauce. Served with a long grain & wild rice pilaf and fresh steamed seasonal vegetables.

Grilled Achiote Chicken Pasta: Penne pasta tossed with grilled vegetables and in a Southwest cream sauce.

Thai Chicken with Coconut Curry: Tender chunks of chicken breast stir fried with seasonal vegetables and served over a bed of jasmine rice in a sweet and spicy coconut curry.

Fresh Ruby Rainbow Trout: Grilled and basted in fresh basil pesto. Served with freshly sautéed primavera vegetables tossed with cavatappi in a zesty marinara sauces.

Fresh Atlantic salmon in a Red Chile Honey Glaze: Served with a roasted corn & cumin rice pilaf and steamed fresh broccoli.

Tarragon Chicken Pasta: Served over a bed of fresh fettuccini tossed in a tarragon-mustard cream sauce and fresh vegetables sautéed in a basil puree.

Achiote Pork Tenderloin: Served with a cucumber cilantro raita, Caribbean rice pilaf and steamed fresh green beans.

Ravioli Florentine: Pillows of pasta stuffed with fresh spinach and cheese. Served in a pool of a light béchamel cream sauce.

Fresh Whitefish: Dusted lightly in seasoned flour and sautéed in olive oil. Served with a delicate reduction of white wine, lemon and capers, steamed fresh asparagus and new potatoes.

Caribbean Stew: A delicious stew prepared with tropical fruit assorted seafood and vegetables. Served over a bed of jasmine rice in a sauce that is tomato based with hints of citrus and coconut. Mmm good!

Plated Entree Suggestions

All are accompanied by a soup or salad and dessert.
Ranging from $25.30 to $40.70

Beef Tenderloin: Rubbed with black pepper and garlic, pan seared and finished medium rare. Served with a balsamic vinegar reduction, chipotle mashed potatoes and fresh steamed green beans.

Walleye a la Vera Cruz: A local favorite topped a tasty sauce seasoned with sweet Curry Spices, Citrus, Olives and Tomatoes. Served with Caribbean Rice Pilaf.

Shrimp and Scallop Fettuccini: Fresh fettuccini and a generous portion of rock shrimp and sea scallops tossed with saffron cream. Served with fresh seasonal steamed vegetables.

Breast of Duckling: Roasted and complemented with a cherry-pepper chutney served with jasmine rice pilaf and fresh seasonal vegetables sautéed in a fresh basil puree.

Grilled N.Y Strip: Marinated and grilled to your liking served with chipolte mashed potatoes and freshly steamed fresh asparagus.

Pork Tenderloin with Tarragon Mustard Cream: Served with freshly sautéed vegetables and linguini tossed in a tarragon mustard cream sauce.

Chicken stuffed with Wild Mushroom Duxelle: Pan seared and finished in with a light dry while wine. Served with a hearty long grain brown and wild rice pilaf and fresh vegetables sautéed in a fresh basil puree.

Fresh Albacore Tuna: Encrusted with sesame, pan seared and finished to your liking. Served with a fresh mango salsa, steamed green beans and Caribbean rice pilaf.

Plated Entree Suggestions

All are accompanied by a soup or salad and dessert.
Ranging from $ 34.10 to $49.50

Plated Entree Suggestions
All are accompanied by a soup or salad and dessert.
Ranging from $ 34.50 to $49.50

Grilled Loin of Venison: Rubbed with fresh rosemary and garlic and sauced with a shitake bordelaise. Served with long grain & wild rice pilaf and fresh seasonal vegetables sautéed in basil puree.

A Duet of Filet Mignon and Lobster Tail: Filet is grilled to your liking and paired with steamed North Atlantic Lobster Tail. Served with redskin potatoes and fresh steamed asparagus sauced with a light hollandaise sauce.

Grilled Rack of Lamb: Marinated in fresh herbs and red wine and paired with a lemon-mint adzuki. Served with Moroccan couscous and fresh green beans and julienned red pepper.

Quail with Goat Cheese and Cherry-Pepper Chutney: Grilled moist and tender served with a Mediterranean rice pilaf and fresh seasonal vegetables sautéed in basil puree.

Pan Seared Filet Mignon: Garnished with a balsamic vinegar reduction served with garlic mashed potatoes and fresh steamed asparagus.

Fresh Seasonal Morels with Angel Hair Pasta and Asparagus: Tossed in an alfredo cream with angel hair pasta.