Stuffed Double Breast of Chicken
with roasted red peppers, sautéed spinach & crimini mushrooms and sweet garlic Madeira sauce

Stuffed Capon
with basmati rice, dried cherries and golden raisins with sauce Grand Marnier

Sautéed Medallions of Chicken
prosciutto, asiago cheese and calamata olives in a sweet Rosemary red pepper coulis

Pan-seared Chicken Breast
with wild spinach, crabmeat and asparagus served in a light Tarragon cream sauce

Chicken Wellington
topped with a pastry leaf and sauce Bordelaise

Filet Mignon Grille
with Perigourdine sauce

Roast Prime Rib of Beef
Au Jus

Chateaubriand
with Roasted-garlic Merlot sauce

Grilled Veal Chop
with wild mushrooms and Brandy-cream sauce

Mansion Veal Chop
Double-cut, stuffed with shiitake mushrooms, sun-dried tomato and fontina cheese with a Brandy-mustard sauce

Aged Rack of Lamb
pistachio encrusted, with Tarragon Demi-Glaze’

Chilean Sea Bass
encrusted with asiago cheese and Japanese bread crumbs with a Red Pepper coulis

Potato Encrusted Red Snapper
with Citrus Beurre Blanc

Grilled Salmon
with Citrus or Leek sauce

Grilled Swordfish
served with a tangy Nicoise relish

 

May choose up to 3 selections