Banquet Lunch Menu

Almond Encrusted Salmon
8 Ounce Atlantic Salmon Filet Coated with Sliced Almonds and Pan-Seared in Lemon
Beurre Blanc

Pan Seared Sea Bass
8 Ounce Sea Bass with Ginger Lime Sauce

Grilled Salmon Filet
8 Ounce Atlantic Salmon Filet Glazed in a Honey Soy Sauce

Imperial Chicken
Oven-Roasted Chicken Breast Stuffed with Crab Imperial and Topped with a Crab
and Sherry Sauce

Maryland Crab Cakes
Two 4 Ounce Broiled Jumbo Lump Crab
Cakes

Stuffed Portabella
Chopped Shiitake Mushrooms, Grilled Tomatoes, Caramelized Onions and Roasted Red Peppers Stuffed in a Portabella Mushroom Topped with Gorgonzola Cheese

Grilled Spice Rubbed Flank Steak
8 Ounce Flank Steak in a Homemade Spice Rub Topped with Chimichurri SauceChicken Provençal Pan-Seared Chicken Breast with Sautéed Mushrooms and Tomatoes in a White Wine Garlic Sauce 

Stuffed Pork Loin
8 Ounce Bacon-Wrapped Pork Loin Stuffed with Spinach and Mushrooms and Topped with a Balsamic Reduction

Braised Short Ribs
Slow Braised and Topped with an Herbed Red Wine Gravy

Chicken Saltimbocca
Sautéed Chicken Breast Rubbed in Sage and Topped with Prosciutto in Lemon Beurre Blanc

Grilled Pork Chop
8oz bone in grilled pork chop with Maple-Bourbon glaze

New York Strip Steak
8 Ounce Hand Cut Strip Steak Grilled with a Demi Glaze

Petite Filet Mignon
6 Ounce Hand Cut Grilled Filet Topped with Red Onion Jam



Please note that selections are subject to change.


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