Entrees
Medallions of Chicken with Baby Artichokes, Lemon Caper Berry Sauce
Medallions of Chicken with Wild Forest Mushrooms and Aged Marsala
Roasted Boneless Breast of Chicken, Filled with;
Spinach, Ricotta, Mushrooms, Provolone, Pinenuts & Sundried Tomatoes;
Finished with Herb Chardonnay Sauce
Grilled Tequila Lime Julienne Chicken Breast, Served on a Bed of Roasted Poblano Chile Buerre Blanc
Grilled Pork Tenderloin with Herb Rub Filled with;
Chiles, Pinenuts and Monterey Jack Cheese
"Peppercorn Crusted" Tenderloin of Beef, Served with Guest Choice of;
Sauce Bearnaise - Creamy Horseradish Aioli
"Herb Crusted" Prime Rib of Beef, Guest Choice of;
Forest Wild Mushroom Jus - Creamy Horseradish Aioli
Classic Beef Stroganoff with Roasted Root Vegetables, Garnished with House-Made Egg Noodles
Tilapia (fresh water sole) Filled with Mushrooms, Spinach and Baby Swiss;
Finished with Sherry Sage Cream Sauce
Maryland Lump Crab Cakes Served on a Bed of
Roasted Corn and Tri Colored Peppers - Ancho Chile Aioli
Baked Atlantic Salmon with Dill and Anisette Rub, Served on a Bed of;
Roasted Carrots, Leek and Fennel - Lemon Hollandaise
Poached Chilled Salmon Filet with Thin Cucumber "Scales";
Creamy English Cucumber Dill Lemon Sauce
House-Made Pasta
- Half Moon Ravioli filled with Herb Ricotta and Mascarpone Cheese
- Ravioli Filled with Colorful Grilled Vegetables Parmesan and Herbs
- Ravioli Filled with Wild Forest Mushroom and Ricotta
- Five Cheese Tortellini
