Roasted Tenderloin of Beef
rosemary & pepper encrusted, served with a horseradish cream and a mushroom bordelaise sauce
Prime Rib of Beef
roasted garlic encrusted choice boneless rib eye served with a horseradish cream sauce
Filet Mignon
grilled to perfection, served with a demi glace
T.L.C.’s Beef Wellington
with a sauce béarnaise
Steak Au Poivre
Three pepper corn encrusted with a demi glace sauce
Roasted Stuffed Turkey Breast
stuffed with fresh herbs and white wine served with a roasted pan gravy & cranberry chutney
Karen’s Parmesan Encrusted Pork Chops
boneless chops with asiago cheese and lemon zest
Chicken Piccata
boneless chicken with capers, white wine and lemon (try it with shrimp or veal )
Chicken Marsala
tender chicken, mushrooms and Marsala wine (try it with shrimp or veal)
Chicken Cordon Blue
an old favorite with a makeover country ham, manchego cheese and a crusty panko breading served with a sauce supreme
Grilled Chicken Breast
with fresh lemons, white wine, rosemary and thyme
Fish & Seafood
Vineyard Paella (for 20 to 160)
a 3 foot diameter Paella pan filled with, chicken, linguica, shrimp, squid, little necks, mussels,vegetables, & saffron rice the presentation alone will have them talking forever!
Grilled Local Lobster
certainly different from the old boiled recipe! served with a lemon butter sauce and lots of hot towels!
Horseradish Encrusted Salmon Fillet
A light kick of horseradish & fresh bread crumb topping
Poached Salmon
poached in vermouth and white wine, served with a cucumber dill sauce
Grilled Fish
Salmon, Sword, or Bass served with a mango salsa
Jumbo Asian Stuffed Shrimp
stuffed with crab meat, cilantro, ginger scallions & lime
Vegetarian
Eggplant Parmesan
layers of eggplant, 3 cheeses and marinara sauce
Alfredo Lasagna Primavera
sautéed carrots with fresh basil, roasted red peppers and asparagus nestled in layers of pasta, cheese and alfredo sauce
Baked Stuffed Portabellas
stuffed with spinach, goat cheese & roasted red peppers
