ENTREE MENU

ROAST TENDERLOIN: Whole roasted beef tenderloin bias sliced and served with sauce bordelaise
ROAST STRIPLOIN : Whole roasted strip loin bias sliced and served with sauce bordelaise.
BEEF WELLINGTON: Filet Mignon topped with duxelle and wrapped in homemade puff pastry;
served with maderia sauce.
VEAL CHOP: Centercut veal chop in a maple syrup and mustard marinade; served with wild
mushroom cream sauce and bleu cheese butter.
CHICKEN FRENCH: Boneless chicken breast dipped in egg batter and sautéed with white wine and
lemon.
CHICKEN MICHAEL: Boneless chicken breast filled with rice, mushroom, spinach, pine nut and
breadcrumb stuffing; served with sauce supreme.
CHICKEN MILANAISE: Seasoned breadcrumb and parmesan cheese coating on a boneless breast;
served with demi glaze.
CHICKEN SENTINO: Sautéed chicken breast topped with asparagus, mushrooms and Swiss cheese;
served with lemon sauce.
CHICKEN HUDSON: Wild mushrooms, spinach, sundried tomatoes, and breadcrumb stuffing with
aged provolone and prosciutto: Served with sundried tomato and pesto sauce.
CHICKEN CORDON BLEU: A classic combination of ham and Swiss cheese wrapped in chicken
breast, served with sauce supreme.
COUNTRY STUFFED CHICKEN: Boneless chicken breast filled with a traditional bread stuffing, served
with pan gravy.
CHICKEN DAMIAN: Sautéed chicken breast simmered with mushrooms, sun dried tomatoes, pine
nuts, black olives and maderia sauce: topped with provolone cheese.
DUCK BREAST DIXVILLE NOTCH: Boneless duck breast filled with duxelle stuffing; served with
duck glace and cranberry chutney.
SURF AND TURF: Traditional combination of Lobster and filet mignon; served with drawn butter
and demi glaze.
SHRIMP SCAMPI: Sauteed jumbo shrimp with garlic, lemon and white wine.
SALMON: Grilled fresh salmon filet with either dill butter or a citrus tequila salsa
SALMON EN CROUTE: Poached salmon topped with seafood duxelle and wrapped in homemade puff
pastry; served with sauce Neptune.
SWORDFISH: Fresh grilled swordfish with roasted corn salsa.
SEA BASS OLYMPIC STYLE: Pan seared sea bass served over garlic mashed potatoes and corn
chowder.
SCALLOPS FRA-DIABLO: Sautéed scallops simmered in a spicy tomato sauce; served over pasta.
SCALLOPS ANASTASSIA: Poached scallops, crabmeat and mushrooms simmered in a seafood
mornay sauce and topped with hollandaise sauce.
VEGETARIAN PASTA: Lentils and beans tossed with pasta and simmered with vegetable broth;
served with grilled vegetable assortment.
WILD MUSHROOM RAVIOLI: Assorted wild mushrooms and cheese wrapped in pasta; served with
champagne basil cream sauce.
RED SNAPPER ALMONDINE: Red snapper filets pan seared and topped with sautéed almonds and
lemon.
HALIBUT MACADAMIA: Macadamia crusted Halibut steak sautéed in butter and deglazed with
white wine and lemon.
GROUPER: Florida Grouper filets seared in olive oil and laced with champagne vinaigrette.
TALAPIA OLYMPIC STYLE: Sautéed Talapia served over garlic mashed potato and mound in corn
chowder.
ROAST PORK LION: Boneless Pork loin roasted with mustard glaze and served over a craisen
almond stuffing with pan gravy.
MAPLE PORK CHOP: Center cut pork chop in a maple syrup and mustard marinade; simmered with
a wild mushroom and cream sauce, topped with blue cheese butter.
STUFFED PORK CHOP KELLY: Center cut pork chop pocketed with a spinach, wild mushroom,
pinenut, sundried tomato, and fresh mozzarella stuffing.
STUFFED PORK LOIN: Boneless Pork loin rolled around a spinach, rice, mushroom and aged
provolone filling, laced with pan gravy.
ABOVE ENTREES SERVED WITH CHOICE OF: POTATO, RICE OR PASTA WHEN APPROPRIATE,
VEGETABLE, SALAD, ROLLS AND BREADS AND COFFEE OR TEA. ADDITIONAL
COURSES ARE AVAILABLE TO ENHANCE YOUR MENU.