grilled tri-tip
marinated in red wine and garlic,
grilled medium rare and served with
creamy horseradish and au jus

braised beef short ribs
braised in aromatic root vegetables and a hearty red wine

classic prime rib au jus
garlic rubbed slow cooked classic.
Served with creamy horseradish and au jus

marinated grilled flank steak
grilled to perfection and served with chimichurri sauce.
argentine garden fresh favorite
sauce made of garlic, parsley, red wine vinegar, oregano, lemon and red onion. garden fresh!

tenderloin of beef
panned seared golden and served with a zinfandel demi-glace and creamy horseradish topped with
crispy fried onion confetti


roast loin of pork
rubbed with garlic, sea salt and pepper. topped with sauted granny smith apples and caramelized onions

pulled pork
slow cooked favorite! oven roasted in root beer and liquid smoke. served in pan juices or traditional bbq sauce. brioche rolls and pickled onions accompany

herb crusted rack of lamb
dijon mustard and herb crusted rack carved into chops. offered with
a mint scented demi-glace

rotisserie chicken
fall off the bone good, with lemon, country mix olives and a scent of rosemary

chicken mirabella
a favorite from the legendary silver palate in new york
white wine, tomatoes, spanish green olives, dried pitted prunes, capers and garlic
make for a delicious sweet and savory experience!

chicken picatta
boneless chicken breasts in a butter, white wine and lemon sauce with capers




tuscan Chicken
cut up whole chicken roasted and served with white beans, sautéed swiss chard, pancetta and a warm tomato and basil relish

southern fried chicken
with cornbread and honey butter

butternut squash ravioli
in a classic alfredo sauce with a hint of nutmeg

meat or cheese ravioli
meat and cheese filled pasta pillows served with a marinara or bolognese sauce and freshly grated parmesan cheese

pasta station
penne pasta with a selection of three sauces for your guests to sample
( ravioli may be added to station for 3.00 additional per guest )
garlic bread and a classic caesar salad compliment.
station requires 1 server per 20 guests

oven roasted salmon
lemon and dill aioli or teriyaki glaze

Please see appetizers for more seafood selections