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MENU 2013

APPETIZERS

East Coast Crab Cakes  7.00

Classic Tartar Sauce

 

Stuffed Artichoke Bottoms $ 6.00

Chicken and Parmesan

 

Roasted Garlic Risotto Cakes  4.50

Spicy Poblano Cream Sauce

 

Tuna Tartar  8.50

Drizzled with Chipotle Horsy Sauce, Served with Arugula and Toast Points

 

Stuffed Mushrooms  4.75

Spinach, Prosciutto di Parma and Parmesan, topped with Béchamel Sauce

SOUPS

6.00 Each

Roasted Poblano Pepper Cream

 

Tortilla

 

Brie Cheese

 

Lobster Bisque

 

French Onion

 

Butternut Squash

 

Cream of Mushroom

SALADS

Field Green Salad  5.25

Organic Greens and Tomato, Red Wine Vinaigrette

 

Greek Salad  6.25

Crisp Romaine, Kalamata Olives, Cucumbers, and Roma Tomatoes with Feta Cheese Crumbles, Fresh Lemon-Oregano Dressing

 

Asparagus Salad $ 8.00

Gorgonzola and Roasted Peppers, Tarragon Vinaigrette

 

Tomato, Basil & Fresh Mozzarella Salad  7.00

Drizzled with Balsamic Vinaigrette Dressing

 

Mediterranean Salad  6.25

Baby Greens with Roma Tomato, Cucumbers, Artichoke Hearts and Hearts of Palm, Balsamic Vinaigrette

 

Traditional Caesar Salad  6.00

Crisp Romaine, Parmesan and Croutons, Caesar Dressing

 

Bibb Wedge  7.00

Bleu Cheese Crumbles and Chopped Tomato, Bleu Cheese Dressing

 

Arugula Salad  8.00

Roasted Pear, crumbled Gorgonzola, and candied Pecans drizzled with Hazelnut Oil

ENTREES

Chicken Limone  18.00

Breast of Chicken sautéed with Capers in a Lemon Cream Sauce

 

Crab Meat Stuffed Shrimp  24.00

Served with Sun Dried Tomato Sauce

 

Grilled Salmon  22.00

Fresh Roma Tomato, Capers and Kalamata Olive Relish, Balsamic Glaze

 

Three Cheese Spinach Lasagna  16.00

Trio of Ricotta, Mozzarella and Parmesan Cheeses, Béchamel and Marinara Sauces

 

Chicken Parmesan   18.00

 Italian Herb Crusted Chicken with Roasted Garlic Parmesan Penne

 

Lobster and Crab Ravioli  21.00

Alaskan Crab, Lobster and Herbs Enveloped in Semolina Pasta, Rosetta Basil Sauce

 

 Pappardelle Avanti  36.00

Grilled Medallions of Beef Tenderloin with a Mushroom Pinot Noir Sauce

 

Grilled Lamb Chops  32.00

Rosemary Balsamic Reduction

 

Tournedos Avanti  33.00

Beef Tenderloin, Mushroom Brandy Demi Glaze

 

Petit Filet Oscar  (market)

Jumbo Lump Crab Meat and Béarnaise Sauce

 

Chicken Marsala  19.00

Boneless Breast of Chicken sautéed in Mushroom Marsala Wine Sauce

 

Mediterranean Chicken Breast  18.00

Pan Seared with Oregano Citrus Sauce sprinkled with Feta Cheese Crumbles

 

Yellow Fin Tuna  28.00

Wasabi-Ginger Glaze

 

Almond Encrsuted Salmon  24.00

Honey Mustard Glaze

 

Pistachio Encrusted Sea Bass 32.00

Beurre Blanc Sauce

 

ACCOMPANIED BY YOUR CHOICE OF TWO SIDES:

  • Roasted Garlic Mashed Potatoes
  • Potatoes Gratin
  • Baked Risotto Cake with Fontina Cheese
  • Summer Truffle Gnocchi (seasonal)
  • Roasted Purple Potatoes
  • Flame Roasted Vegetables
  • Grilled Asparagus
  • Steamed Seasonal Vegetables
  • Green Beans Almondine
  • Brussels Sprouts

DESSERTS

 7.50 Each

Triple Chocolate Mousse Cake

Layers of White Chocolate, Milk Chocolate and

Dark Chocolate Mousse Topped with Chocolate Ganache and Pearls

 

Key Lime Pie

 Tangy Key Lime on Shortbread Crust Topped with Whip Cream and White Chocolate Shavings

  

Peanut Butter Crunch Mousse

Crunchy Peanut Praline Peanut Butter Ganache and Light Chocolate Mousse

 

 Carrot and Goat Cheese Mousse

Traditional Carrot Cake Crust Topped with Pistachios and a Caramel Drizzle

 

Tiramisu

Ladyfingers and Mascarpone Dusted with Cocoa

 

Chocolate Caramel Tart

Topped with Dark Chocolate Ganache

 

Crème Brulee

Fresh Seasonal Berries Chocolate Coated Waffle Tulip

 

Raspberry Cheesecake

Silky New York Style Cheesecake
with Graham Cracker Crust Raspberry Curd

 

PRESENTATIONS AND DISPLAYS

Imported and Domestic Cheese Platter  4.75

Imported Crackers and Crisps

 

Artichoke and Parmesan Fondue  5.25

Baguette Crisps

 

Chili Con Queso  4.00

Plantain and Sweet Banana Chips

 

Flame Roasted Vegetables  4.25

Zucchini, Yellow Squash, Red Onion and Bell Pepper

 

English Stilton, Walnuts and Adriatic Fig Spread  6.00

with Sliced Apples and Crisps

 

Crispy Fresh Vegetables  4.25

Trio of Dipping Sauce

 

Seasonal Fresh Fruit and Berries  5.25

Honey Yogurt Dipping Sauce

 

Avocado on the Half Shell  5.50

(Your choice of three toppings)

Chopped Tomato, Roasted Red Peppers, Chicken Salad,

Bleu Cheese Crumbles, Applewood Bacon, Diced Jalapenos and Lemon Poppy Seed Dressing

 

Mediterranean Trio (choose three):

Tabbouleh, Gardinera, Hummus, Mixed Mediterranean Olives,

Smoked Black Bean Hummus, Dolmas, Olive Tapinad 

 

ACTION STATIONS

Quesadilla Station  6.00 each

Adobe Beef

Chipotle Chicken

Spinach and Mushroom

Served with Salsa Rojo

 

Macaroni and Cheese Bar  7.50

Elbow Pasta with Three French Cheeses and Béchamel Sauce

(Your choice of four toppings)

Chopped Steamed Broccoli, Applewood Bacon, Grilled Chicken,

Honey Ham, Black Olives or Herb Bread Crumbs

 

Pasta Station  8.50

Our Chef prepares the pasta to perfect al dente

and the sauces are homemade, with only the freshest ingredients:

Pasta- Specialty Pasta

Sauces (choose two):

Pomodoro, Roasted Garlic Parmesan, Vodka Cream Sauce, Pesto

Toppings:

Grilled Marinated Chicken

Grated Parmesan

 

 Martini Mashed Potato Station  8.00

Fluffy Mashed Potatoes scooped into Martini Glasses accompanied by:

Chopped Chives, Shredded Cheddar, Applewood Bacon and Country Gravy

 

Carving Station

Served with Warm Texas Sour Dough

Oven Roasted Turkey Breast  6.50

Cranberry Chutney

Herb Rubbed Slow Roasted Beef  7.00

Creamy Horseradish Sauce

Cumin Rubbed Pork Tenderloin   7.75

Onion Marmalade

 

Mini Fajita Station  6.75 each

On Petite Flour Tortillas

Chipotle Chicken or Adobe Beef

Grilled with Bell Pepper and Onion

(Your choice of four toppings)

Honey Chipotle Sauce, Salsa Rojo Pico de Gallo, Iceberg Lettuce,

Shredded Cheddar, Guacamole, Sour Cream, Chopped Tomatoes