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BEEF & LAMB OPTIONS

Stir-fried oriental beef: sliced top round of beef marinated in soy sauce and stir fried with oriental essence

Beef brisket: barbeque beef brisket with julienne red onions

Veal Marsala: cutlets of veal topped with sautéed mushrooms and a Marsala wine sauce

Veal chop: dusted with all spices, served with a cognac demi glaze

Ropa Vieja: richly seasoned shredded beef simmered with peppers & onions

Beef tenderloin (Filet Mignon): USDA choice beef tenderloin hand rubbed with course ground pepper and garlic roasted to perfection- Carving Station.

Roasted prime rib of beef: carved to order with choices of us jus, wild mushroom demi glace, Marsala wine sauce or merlot brown sauce.- Carving Station.

Chicken Marsala: sautéed chicken breast with mushrooms, roasted garlic, topped with a Marsala wine sauce.

Chicken scampi: chicken breast tenderloins, sautéed with bell peppers, roasted garlic and onions in a garlic creamy sauce

Chicken a la king: boneless chicken breast sautéed with green peppers and mushrooms served on a light wine cream sauce

Chicken scaloppini: chicken breast, mushrooms, artichokes, cappers in a lemon butter sauce

Garlic herb chicken: Italian seasoned chicken breast sautéed with fresh broccoli in a garlic creamy sauce

Teriyaki chicken strips: skinless breast of chicken seasoned with oriental herbs and spices and topped with teriyaki sauce

Oriental chicken: stir- fry chicken with organic vegetables in a brown sauce

Caribbean chicken: marinated chicken breast sautéed with mango salsa chutney

Roasted hen: Cornish game hen roasted with cranberry sauce

Roasted half chicken: hand rubbed seasoned and served with charred rosemary sauce

Broiled Florida grouper: fresh grouper filets topped with tomato concasse and fresh mushrooms

Floribbean snapper: sautéed with a mango cilantro sauce

Baked salmon: served over a bed of black beans and corn relish

Baked tilapia: sautéed tilapia filets with a citrus Buerre Blanc

Maryland crab cakes: chopped crab meat and scallions in a seasoned bread crumb mixture, hand-pattied and deep fry

Sautéed scallops: wilted on a bed of garlic spinach & garnished with flamed anisette papaya

Mediterranean shrimp scampi: large shrimp sautéed with vine ripened cherry tomatoes and olives on garlic butter sauce

Creole shrimp: grilled blackened shrimp served with mushrooms, bell peppers and onions, in a spicy Tasso cream

Shrimp primavera: sautéed large shrimps with garlic, snow peas, bell peppers, mushrooms and tomatoes in a creamy wine sauce

Seafood Paella: Shrimp, mussels, fresh fish, Spanish sausage and chicken with saffron scented rice & vegetables.

Sesame pork loin: marinated: pork loin slowly roasted and served with mojo sauce.-Carving Station.

Pernil pork: a traditional Latin oven roasted pork leg, served with au jus and Julianne onions

Carved honey-baked ham: country pit ham glazed with honey

Pork tenderloins strips: marinated and slow roasted pork tenderloin strips served with mango chutney, spice apple and pineapple plum sauce

Chinese Baby Back ribs: oriental seasoned baby back ribs slowly smoked with hickory sauce

Grilled pork chops: marinated center-cut chops served with honey balsamic glaze

Chef attended pasta station featuring-
Cheese tortellini pasta, wild mushroom ravioli with pomadora sauce Assorted fresh vegetable toppings and fresh herbs

Curried vegetables

Filled manicottis:
With ricotta cheese and topped with a marinara sauce

Eggplant Parmesan:
Hand breaded eggplant slices, lightly sautéed and baked with a rich tomato sauce, fresh basil, mozzarella and parmesan with pasta

Wild mushroom au gratin

Garden salad bar:
Featuring: cherry tomatoes, bell peppers, cucumbers, scallions, shredded cheddar cheese and choices of dressings

Pasta Primavera:
Penne pasta sautéed with garlic, herbs and vegetables served with a white creamy sauce.

Vegetable Cannelloni:
Cannelloni pasta filled with sautéed vegetables and baked with marinara sauce, fresh basil and mozarrella