Plated Menu

Single Entrées

• 8 oz. Petite Filet with French Bearnaise Cream - $46.00
• Baked Eggplant with Fresh Mozzarella and Balsamic Drizzle - $30.00
• Black Sesame Teriyaki Infused Pork Tenderloin - $36.00
• Broiled 10 oz. Flat Iron Steak with Roasted Garlic Butter - $36.00
• Broiled Alaskan Pollack bathed in Wine Butter - $34.00
• Brown Sugar Glazed Salmon with Pear Chutney - $36.00
• Bruschetta Stuffed Chicken Breast - $38.00
• Butternut Squash Ravioli with Maple Cream Sauce - $29.00
• Caramelized Apple Braised Pork Loin - $34.00
• Chargrilled 10 oz. NY Strip with Chili Chimichurri Sauce - $42.00
• Chicken Florentine Manicotti - $35.00
• Citrus Herb Crusted Whitefish with Pineapple Relish - $38.00
• Grilled Vegetable Penne Pasta with Pesto Butter - $28.00
• Molasses Marinated 8 oz. Flank Steak with Bacon Demi-Glace - $44.00
• Pan Seared Cod topped with Lobster Cream - $34.00
• Red Wine Braised Short Ribs - $40.00
• Roasted Mushroom Chicken Marsala - $35.00
• Slow Braised Pork Osso Bucco with Lemon - $40.00
• Slow Roasted Honey Garlic Chicken - $35.00
• Tuscan Airline Chicken - $38.00

Duets

• 8 oz. Petite Filet with Bearnaise Cream and Citrus Grilled Shrimp - $55.00
• 8 oz. Petite Filet with Shallot Butter and Parmesan Crusted Whitefish - $60.00
• Broiled 8 oz. Flat Iron Steak with Garlic Butter and Classic Chicken Piccata - $40.00
• Chargrilled 8 oz. NY Strip with Chili Chimichurri and Pan Seared Salmon with Beurre Blanc - $52.00
• Citrus Pan Seared Shrimp and Grilled Chicken Breast with Creamy Dijon - $45.00
• Herb Braised Pork Loin and Tuscany Grilled Chicken - $40.00
• Wine Bathed Sea Scallops and Rosemary Grilled Lamb Chops - $65.00

Dessert

Add 1.00 Per Guest

• Cheesecake with Mix Berry Compote
• Triple Chocolate Ganache Cake
• White Chocolate Raspberry Tartlet