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Hors d'oeuvres - Side Bar

Plated Selections

Plated Selections

Entrees Include Your Choice of Salad, Chef’s Dinner Bread with Butter

Salad (Choice of One)

Garden Salad with Romaine

  • Carrots
  • Tomatoes
  • Cucumber Served with your Choice of Dressing

Classic Caesar Salad with Romaine

  • Croutons and Parmesan Cheese and Caesar Dressing

Fruit Salad with Romaine

  • Fresh Strawberries
  • Mandarin Oranges
  • Feta Crumbles
  • Candied Walnuts Served with a Poppy Seed Dressing

Pistachio Crusted Chicken Breast

  • Pistachio Crusted Chicken Breast with Apricot Wine Sauce Served with a Pineapple Rice and Seasonal Vegetables

Fresh Herb Grilled Chicken Breast

  • Fresh Herb Grilled Chicken Breast served with Pineapple Salsa, Roasted Yukon Potatoes and Seasonal Vegetables

Pork Tenderloin Scaloppini

  • Pork Tenderloin Scaloppini with Prickly Pear and Bell Pepper Sauce Served with Roasted Yukon Potatoes and Seasonal Vegetables

Pork Osso Bucco

  • Pork Osso Bucco Served with a Rosemary Wine Sauce
  • Herb Potatoes and Seasonal Vegetables

Roasted Pork Loin

  • Roasted Pork Loin with Bell Pepper
  • Pineapple Honey Sauce over Apple Ragout Served with Rice Pilaf and Fresh Seasonal Vegetables

Two Grilled Beef Brochettes

  • Two Grilled Beef Brochettes with Red Onion
  • Yellow Squash, Bell Pepper and Cherry Tomato over Rice Pilaf and Citrus Honey Glaze

Grilled 8oz NY Strip

  • Grilled 8oz NY Strip with Sautéed Mushrooms, Served with Garlic Mashed Potatoes and Seasonal Vegetables

6 oz. Filet Mignon

  • 6 oz. Filet Mignon served with Sautéed Spinach
  • Roasted Yukon Potatoes and Seasonal Vegetables

Heritage Highlands “Shrimp Scampi”

  • Heritage Highlands “Shrimp Scampi” with a Garlic Tomato Wine Sauce Served over Pasta

Grilled Sword Fish

  • Grilled Sword Fish with Lemon Caper Sauce Served with Rice Pilaf and Grilled Asparagus

Grilled Salmon over Rice Pilaf Topped

  • Grilled Salmon over Rice Pilaf Topped with a Dijonnaise Sauce Served with Fresh Seasonal Vegetable

Blackened Sea Bass over Wilted Chard

  • Blackened Sea Bass over Wilted Chard with Lemon, Thyme, and Tomato Wine Sauce with Roasted Yukon Potatoes and Fresh Seasonal Vegetables

Grilled Portobello Mushroom

  • Grilled Portobello Mushroom, Stuffed with a Corn, Onion, Pimento Mushroom Stuffing with a Basil Pesto Wine Sauce

Sautéed Broccoli

  • Sautéed Broccoli, Roasted Red Peppers, Snow Peas, Yellow Pepper and Julianne Carrots Tossed with Fettuccine Pasta and topped with Feta Cheese Crumbles

Regular and Decaf Coffee, Iced Tea