FILET OF CHICKEN BREAST
served with one of the following sauces

• Picata Sauce
  Zesty lemon flavor with sautéed mushrooms and capers
• Marsala Sauce
  Light brown in color, made with sweet Marsala wine and fresh mushrooms
• Veronique Sauce
  Made with pureed white grapes and white wine
• Artichoke Sauce
  Made with sautéed artichoke hearts
   

STUFFED BONELESS CHICKEN BREASTS:

• SPINACH AND FETTUCCINI
  Served with a marsala sauce
• WELLINGTON
  Chicken breast with sautéed mushrooms en croute
• WILD RICE AND APPLES
  Chicken breast stuffed with wild rice and apples, and served with an apple balsamic reduction
• CHALLAH AND VEGETABLES
  Chicken breast stuffed with challah and fresh vegetables, served with an apricot glaze
• PULKE CHICKEN
  Served with a lemon and rosemary sauce OR wild rice and apples
   

FOWL:

• CORNISH GAME HENS*
  Stuffed with wild rice
• BONELESS BREAST OF DUCK*
  Grilled breast with orange glaze

BEEF:

• PRIME RIB OF BEEF
  Served with horseradish sauce
• CHATEAU BRILLAND*
  With a shallot bordelaise sauce

VEAL:

• VEAL CHOP*
  With a mushroom wine sauce OR Apple balsamic reduction
• VEAL PICATA*
  Filets of veal lightly breaded in a picata sauce
• MEDALLIONS OF VEAL*
  Served with a marsala sauce

FISH:

• FILET OF SALMON*
  Served with a sesame ginger glaze OR Papaya mango salso
• FILLET OF CHILEAN SEA BASS*
  Served with a cabernet sauce OR Papya mango salsa
• STUFFED FILET OF SOLE, STUFFED WITH SALMON
  With a hot dill sauce

SALADS:

MIXED GREEN SALAD WITH ARTICHOKE HEARTS AND HEARTS OF PALM
served with honey Dijon and Italian herb dressings

GRILLED VEGETABLE SALAD WITH GRILLED EGGPLANT, RED AND YELLOW PEPPERS
served with honey Dijon and Italian herb dressings

SPINACH SALAD WITH MUSHROOMS, TOSSED PINE NUTS AND MANDARIN ORANGES
tossed with raspberry vinaigrette dressing

CHOPPED SALAD
mixed lettuces with chopped tomatoes, salami, black olives, cucumbers and garbanzo beans

STAR TOMATO SALAD*
baby greens decorated with star tomato, enoki mushrooms, Belgium endive, cucumbers and red and yellow peppers

SEARED AHI TUNA SALAD*
same as above but with layered ahi tuna with wasabi sauce and rice noodles

ASPARAGUS SALAD*
asparagus, star tomato, marinated mushrooms, Belgian endive, radiccio and red and yellow peppers

VERY BERRY SALAD*
Mesclun salad with asparagus tips, raspberries, blackberries, and toasted almonds. Served with Raspberry vinaigrette

FRESH SUMMER SALAD*
butter lettuce with grapefruit segments, cubed avocado, matchsticks of jicama, and toasted pinenuts. Served with a zesty citrus vinaigrette.

CUCUMBER CROWN SALAD
served with caramelized walnuts and dried cranberries

CEASER SALAD
served with sautéed tomatoes on a crustini

HOT SOUPS:

MUSHROOM BARKEY

VEGETABLE CONSUME

MINESTRONE WITH ROTELLI PASTA

FRENCH ONION

CHICKEN SOUP WITH MATZO BALLS

BUTTERNUT SQUASH SOUP*
served in a butternut squash shell
 

COLD SOUPS:

SPICY GAZPACHO

POTATO LEEK

SWEET AND SOUR CHERRY

STARCHES:

POTATOES:

• TWICE BAKED POTATO
• RED ROASTED POTATOES WITH ROSEMARY AND GARLIC
• POTATO CROQUETTE
• GARLIC MASHED POTATOES IN A PHYLO CUP
• SWEET POTATO ROSETTE WITH HONEY AND CINNAMON
• FRENCH FRIED POTATO BASKET WITH NEW POTATOES

RICE:

• MEDITERRANEAN RICE PILAF
• WILD RICE WITH SAUTÉED MUSHROOMS
• SAFFRON RICE
• DILL RICE WITH LIMA BEANS
• CHERRY RICE

PASTA:

• ANGEL HAIR PASTA WITH FRESH TOMATOES, GARLIC AND OLIVE OIL
• SPINACH FETTUCCINI WITH A PESTO SAUCE
• TORTELLINI WITH A FRESH GARLIC AND BASIL SAUCE

VEGETARIAN OPTIONS:

VEGETABLE WELLINGTON
fresh sautéed vegetables and mashed potato en croute

VEGETABLE TOWER
grilled eggplant, zucchini, yellow and red peppers and other seasonal vegetables stacked and served with a Marinara sauce

VEGETABLES

• STRING BEAN ALMONDINE
• CHINESE PEA PODS
• STEAMED CAULIFLOWER
• SAUTÉED SPINACH
• ITALIAN ZUCCHINI
• JULIENNE CARROTS
• STEAMED BROCCOLI
• CARROT ROSETTE
• STRING BEANMS WITH OLIVE OIL AND GARLIC
• JAPANESE STRING BEANS
• RATATOUILLE OF PEPPERS, EGGPLANT AND TOMATOES
• STUFFED TOMATOES
• FRENCH HARICOT VERT
• ASSORTED BABY VEGETABLES*

STOVE TOP COOKING DEMONSTRATIONS:

DIM SUMS
chicken and beef dim sums served with a black bean dipping sauce

MEXICAN FAJITAS
hand rolled fajitas served with salsa

ASSORTED PASTAS COOKED TO ORDER
penne and spinach fettucini pastas with fresh sauces

STIR FRY WORKS
fresh vegetables al dente with sesame oil, fresh garlic and soy sauce

STEAK DIANE
with shallots and garlic

CHEF'S CARVING BLOCK*:

PASTRAMI

ROASTED TURKET BREAST

BABY LAMB CHOPS

LONDON BROIL/PRIME RIBS OF BEEF

SUGAR CURED CORNED BEEF

ASSORTED BELLIES OF LOX

POACHED SALMONS

*Starred Items Indicate Price Difference