Sample Dinner Menu

Michael McCord - Executive Chef
Carrie Hudson - Catering Manager

Appetizer

House rosemary crostini with herbed Chevre cheese

Mediterranean chicken salad in phyllo shells

Seared Ahi tuna with seaweed salad and wasabi on wonton

Salad

Classic Caesar with house rosemary croutons

Organic mixed greens served with tomaotes, European cucumbers and spiced pecans with Acai vinaigrette

Vegetable

Honey-Dill Carrots

Italian Green Bans

Grilled Seasonal Vegetables

Starch

Garlic -Herb Whipped Red Potatoes

Wild Rice Pilaf

Entree

8 oz Airline chicken Breast served your choice:

Chicken Marsala (Marsala wine, butter and herbs with crimin mushrooms

Chicken Picatta (Lemon, butter and capers)

Chicken Parmesan (tomato basil marinara and parmesan cheese)

Chicken Poblano (poblano cream sauce)

BBQ Chicken (basted with pit BBQ sauce)

Grilled Sirloin Tri-Tip
Sliced sirloin tri-tip smothered in mushroom bordelaise

Mediterranean Vegetable Penne Pasta
Penne pasta, sauteed mushrooms, tomatoes, yellow and green squash, roasted red peppers in a tomato basil marinara with parmesan cheese

Menu subject to change