| Chicken Ashyana |
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sautéed boneless chicken breast served with wild mushrooms, sundried tomatoes, caperberries, and topped with a feta cheese |
| Chicken Brookwood |
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crusted with a dijon mustard and pesto breadcrumb mixture and served with fresh basil cream sauce |
| Chicken Forestière |
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stuffed with swiss chard, prosciutto, and fresh mozzarella and accompanied by a plum tomato, garlic, chardonnay sauce |
| Chicken Picatta |
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served with capers in lemon butter sauce |
| Chicken Lexington |
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with spinach and goat cheese, baked in flaky pastry and served with tarragon cream sauce |
| Chicken Marsala |
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served with fresh mushrooms and sweet marsala wine sauce |
| Filet Mignon |
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10 oz. filet mignon served with red zinfandel sauce |
| New York Strip |
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12 oz. steak served with caramelized onions and pepper brandy mushroom sauce |
| Bone-in Rib Chop |
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12 oz. rib chop served with gorgonzola cheese and natural juices |
| Roasted Prime Rib of Beef |
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12 oz. roasted prime rib of beef with an herbed sea salt crust and creamy horseradish |
| Prime Butt Steak |
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14 oz. prime butt steak served with port wine sauce |
| Whole Roasted Tenderloin |
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8 oz. roasted beef tenderloin served with béarnaise sauce |
| Ahi Tuna |
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grilled and served with ginger beurre blanc and toasted macadamia nuts |
| Broiled Orange Roughy |
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served with tomato hollandaise |
| Grilled Salmon |
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served with lemon dill cream |
| Swordfish |
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served with lemon dill cream |
| Swordfish |
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served with mango chutney and julienne of yellow and red peppers |
| Chilean Seabass |
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served with brown butter sauce lobster tails - twin lobster tails served with drawn butter |
| Veal Chop |
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10 oz. veal chop served with morel cream sauce |
| Veal Picatta |
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8 oz. veal picatta served with mushroom butter sauce |
| Lamb Porterhouse |
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12 oz. porterhouse served with rosemary wine reduction |
| Baby Lamb Chops |
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three tender chops served with rosemary and roasted garlic demi glaze |
| Porterhouse Pork Chop |
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12 oz. grilled with sautéed julienne of red and yellow peppers and garlic vesuvio sauce |
| Pork Medallions |
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three 3 oz. pork medallions served with apricot mustard sauce |
| Twice - Baked Potato |
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| Baked Potato |
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with sour cream |
| Baked Sweet Potato |
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with brown sugar |
| Boiled Potato |
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with lemon butter |
| Roasted Garlic Mashed Potato |
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| Mushroom Mashed Potato |
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| Roasted Baby Reds |
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with bacon and onions |
| White Cheddar Whipped Potatoes |
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| Risi Bisi |
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with red peppers and peas |
| Rice Pilaf |
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with onions, almonds, and carrots |
| Jumbo Shrimp On Ice |
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with lemons and cocktail sauce |
| Middle Neck Clams |
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with hot sauce and lemons |
| Fresh - Shucked Oysters |
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with cocktail sauce |
| Cold - Poached Salmon |
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with capers, red onions, and toast points |
| Jumbo Fried Shrimp |
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with cocktail sauce and lemons |
| Oysters Rockefeller |
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with pernod-creamed spinach |
| Fried Calamari |
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with spicy cocktail sauce |
| Italian Baked Clams |
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with garlic bread crumbs |
| Shrimp Scampi |
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| Marinated Grilled Octopus |
|
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| Breaded Sea Scallops |
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| Asparagus |
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| Broccoli |
|
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| Baby Carrots |
|
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| California Medley |
|
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| Fresh Haricot Verts |
|
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| Green Beans Almondine |
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| Honey Butter Glazed Carrots |
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| Julienne of Carrots |
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| Stemmed Carrots |
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| Belgian Endive |
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colorful arranged baby belgian endive and bibb lettuces served with roasted eggplant, julienne of peppers, and an apricot |
| Caesar Salad |
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hearts of romaine served with shaved parmesan cheese, garlic croutons, and a tuscan caesar dressing |
| Fields of Greens |
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served with anjou pears, spiced pecans, creamy gorgonzola cheese, and a sweet and sour chive dressing |
| Spinach Salad |
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fresh spinach leaves served with dried cranberries, sugared pecans, crumbled goat cheese, caramelized onions, and a pinot noir shallot dressing |
| Tomato Salad |
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beefsteak tomato and red onions served with blue cheese, kalamata olives, and a coriander red wine vinaigrette |
| Tossed Green Salad |
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field greens served with slivered carrots, cucumbers, teardrop tomatoes, herbed croutons, and accompanied by two dressings |
| Beefeater Gin Tomato Soup |
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with a mascarpone cheese crust |
| Cream of Asparagus |
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with italian parsley |
| Cream of Chicken Rice |
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| Cream of Potato |
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with smoked bacon and sautéed leeks |
| Baked French Onion Soup |
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topped with a garlic crouton and gruyere cheese |
| Roasted Corn Chowder |
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| Tuscan White Bean Soup |
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with fresh herbs |
| Lobster Bisque |
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with lobster meat and brandy cream |
| Pasta Rotolo |
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spinach, ricotta cheese, and a creamy pomodoro sauce |
| Roasted Eggplant Ravioli |
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with julienne of red and yellow peppers and a walnut pesto cream |
| Penne Pasta |
|
roasted garlic sauce and grated parmesan cheese |
