MAIN
ENTREES
STUFFED
PORK TENDERLOIN – marinate and grilled pork tenderloin filled with sautéed spinach and goat cheese
CHICKEN
PICCATA – With capers in a lemon
white wine sauce
CHICKEN
MARSALA – Tender boneless breast of chicken sautéed with
Mushrooms and finished with a Marsala Wine Sauce.
CHICKEN
PORTOBELLO CHAMPAGNE SAUCE – Grilled chicken breast
strip sautéed Portobello mushrooms w/ champagne sauce
BAKED
MEAT LASAGNA – Fresh homemade meat sauce
and two cheeses nestled between layers of lasagna pasta
STUFFED CHICKEN -(Chef special) chicken breast filled with sautéed
spinach, goat cheese and herbs ,
CHICKEN LARAVIA
–( “Salpicao -Brazilian style”) chef’s
special - Pulled grilled chicken with carrots, raising, ( room temperature)
CRAB
CAKE **– mildly spiced crab meat
BAKED
SALMON – salmon file baked in lemon chardonnay sauce.
WHOLE ROASTED
HAM– With fruits and maple syrup.
CARVED
GRILLED TENDERLOIN **– Accompanied with horseradish and honey mustard sauce.
PRIME
RIB LA CAVINEE- Roasted boneless prime rib, marinate with herbs and spice served with
béarnaise sauce
CALIFORNIA
TURKEY – Turkey breast sliced w/
fruits in light syrup.
STEAK
ROLLS –Steak
rolls stuffed w/ bacon, carrots and herbs, served w/ choice of tomato or sweet
pepper sauce.
TENDERLOIN MEDALLION **-
grilled tenderloin medallion in reduced
Madeira Wine sauce
CHEF’S
STYLE COD FISH- baked cod fish served
with mango papaya sauce
BUFFET CARVING STATION– choices of meet choices of- Grilled- beef tenderloin*
– beef flank – top round- served with
assorted mustard- horseradish sauce-