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