Entree Menu
- Chicken Renoir
Breast of Chicken Stuffed with Asparagus, Prosciutto and Goat Cheese with Pesto Veloute - Scaloppini of Chicken
Chicken Cutlets Layered with Sautéed Spinach in Lemon Caper Sauce - Pastry Purse Filled with Breast of Chicken and Spinach
With Port Wine Sauce - Sautéed Cod Florentine
Filet of Cod with Sautéed Spinach and White Mushrooms Spanish Lime and Cilantro Sauce - Salmon Chardonnay
Sautéed Salmon Filet in Chardonnay Essence with Tomato Relish - Top Sirloin with Blue Butter
Grilled Top Sirloin topped with Blue Cheese Butter and Red Wine Sauce - Sautéed Medallions of Beef Duxelle
Twin Medallions of Beef Sautéed and Topped with Mushroom Duxelle Port Wine and Shallot Demi Glaze - Filet Mignon Au Gratin
Grilled Filet of Beef Baked with a Blue Cheese and Almond Crust and Borolo Wine Sauce - Duo of Filet and Shrimp
With Red Wine Sauce and Basil Butter - Medallions of Pork Tenderloin
Wth Rosemary-Orange Marmalade - Wild Mushroom Ravioli with Steamed Baby Vegetables
In a Pesto and Mushroom Broth
