Crab and Brie Stuffed Mushrooms

Melted Brie with Fresh Fruit, Baguette & Crackers

Escargot de Café Paris

Shrimp Cocktail

Steak Escoffier

8 oz. beef tenderloin. Seared and served in a reduction of shallots, red wine and butter.

Mignon de boeuf au Madagascar

6 oz. filet seared and served with brandy peppercorn sauce.

Black and Blue Loin of Elk

Elk Loin lightly blackened and topped with Roquefort butter.

Pork Chop

Mustard and rosemary glazed pork chop with homemade apple sauce.

Duck a l'Orange

Slow roasted half duckling, glazed with a classic orange sauce, served on a bed of rice.

Pan Seared Chicken

Chicken breast, pan seared, served on a bed of creamed spinach with lemon beurre blanc.

Ruby Red Trout

Lightly floured, pan seared and served with lemon beurre blanc and capers.

Salmon en Croute

Salmon filet en croute with lemon dill cream.

Fettuccine Alfredo

Fresh fettuccine pasta with a rich, creamy Parmesan cheese sauce.

Mushroom Gnocchi

Assorted mushrooms sautéed with white wine, tomatoes and spices, served over gnocchi.

Baked Feta with Roasted Vegetables

Fresh vegetables, oven roasted with olive oil and spices, served with feta cheese and a drizzle of balsamic vinegar.

Soup and Salad

Add on to Entree

Chicken

Steak