DINNER BANQUET MENU

MEDALLIONS OF BEEF: Broiled dual 3 oz. medallions of filet mignon served with choice $25.00
of au poivre, béarnaise, bordelaise, Madera or marsala mousse Ron.

CLASSIC WELLINGTON: A traditional combination of seared tenderloin, frois gras, and $25.00 ducxell, individually wrapped in a puffed pastry; baked to perfection and served on a sauce
bordelaise.

ROASTED TENDERLOIN: Peppercorn and herb encrusted, oven roasted English cut; $26.00 then served with sauce béarnaise or bordelaise.

WHISKEY PEPPER STEAK: 8 oz. New York strip steak pressed with an peppercorn $20.00
mélange, de glazed with a bourbon whiskey and served in au natural.

PRIME RIB OF BEEF AU JUS: Slow-roasted prime beef served with au jus and 12 oz. $18.00
horseradish chantilly. Choice of 12 oz. or 14 oz. cut. 14 oz. $24.00

VEAL MARSALA: The best provimi veal lightly dusted in seasoned flour; quickly sautéed $28.00
and finished with a wild mushroom marsala wine sauce.

VEAL JARDENIERE: A delicate roasted veal tenderloin presented with a contrasting $28.00
bouquet of roasted garlic, pine nuts, basil, leeks, julienne vegetables and balsamic gastric.

CHICKEN MARSALA: Imported Marsala wine sauce, over a carefully seasoned and $17.00
sautéed boneless chicken breast with portabella mushrooms.

CHICKEN APRICOT: Boneless breast of chicken stuffed with sautéed onions, wild $18.00
mushrooms, fresh basil, and provolone cheese, baked to perfection; then caressed with a
white wine apricot sauce, toasted sliced almonds, mandarin oranges and fresh chives.

CHICKEN CORDON BLEU: Boneless breast stuffed with a Canadian bacon, Gruyere $18.00
cheese lightly breaded and baked to perfection; finished with sauce béarnaise.

CHICKEN SOUTHWESTERN: Twin breast marinated and seasoned with a mild $16.00
southwestern flare, topped with grilled smokehouse bacon, sliced tomato, avocado, and
gratin zed Monterey Jack cheese.

CHICKEN SUPREME: Grilled breast of chicken surrounding shaved ham and provolone $16.00
cheese.

CHICKEN VERINIQUE: Broiled boneless chicken breast caressed with a rich smooth $16.00
blend of shallots, cream, Chablis, red and white grapes.

CHICKEN VILLA ENCROUTE: Sautéed chicken portabella mushrooms, Vidalia $17.00
onions and gruyere cheese baked in a puff pastry.

CHICKEN PROVENCALE: Fresh garlic, basil, cilantro, skinned tomato coulis sautéed in, $16.00 a virgin olive oil with a boneless breast of chicken then gratin zed with fresh grated parmesan.

COMBINATION PLATES: Please inquire about our dual entrée selections. $26.00

Please add 7% sales tax, additional gratuity at your discretion.