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ENTREES
Chicken Entrées
Mediterranean
Grilled medallions, artichokes, wild mushrooms, and a lemon white wine sauce
Picatta
Pan-fried medallions with a white wine, lemon and caper sauce
Marsala
Sautéed breast with a mushroom and Marsala sauce
Portuguese
Grilled Chicken served in a white wine juS
with diced tomatoes, scallions, and Prosciutto
Champagne
Seasoned chicken breasts, oven roasteD
finished with confetti squash and Champagne
Dijon
Dave’s renowned chicken medallions with a Dijon and lemon crème
Pecan
Pecan encrusted with a Port wine pear sauce
ITALIAN
Parmesan cheese and herb encrusted chicken roulade with spicy sausage and fresh blackberries
Pumpkin Seed Pesto
Encrusted medallions with a blood orange butter sauce
Southwest
Medallions of chicken breast encrusted in tri-color tortilla chips
And an avocado crème
Vermont Chicken Roulade
Chicken breast stuffed with a country sun-dried cherry and scallion stuffing, served with a Chardonnay crème sauce
Montrachet
Breast stuffed with goat cheese and served with
Caramelized shallots and pinenut sauce
Monterey
Breast stuffed with Feta, sundried tomatoes and artichoke hearts
then served with a Chardonnay cream and topped with Feta
Seafood Entrées
Rocky Mountain Ruby Red Trout
With fresh herbs, white wine, lemon and cracked pepper, served with a roasted red pepper coulis.
Salmon Fillet
Dilled honey and grained mustard glaze
Grilled oriental ginger soy sauce
With jicama, carrot, Pablano, and Bermuda onion slaw & Chipotle honey barbecue
Spinach, and Boursin cheese wrapped in flaky pastry with a lemon dill sauce.
Pan-seared with a lemon currant sauce
Spanish Paella
With mussels, shrimp, scallops, chicken and spicy sausage
Panko Encrusted Halibut
With steamed bok choy and blood orange butter sauce
Grilled Swordfish
Served with a charred tomato and olive tapenade
Grilled Mahi Mahi
Served with a vanilla bean saffron sauce
Oven Roasted Sea Bass
Served on a roasted tomato and leek coulis
Beef Entrées
Grilled Sirloin Medallions
Garlic infused medallions, served with roasted shallot demi-glace or a Pommery mustard sauce
Grilled Flank Steak
Szechuan rubbed, served with a garlic ginger glaze or marinated in cracked black pepper and molasses and served with a wild mushroom demi
Chateau of Beef
Sliced and served with a golden raisin Cognac sauce
Roulade
Spinach, mushrooms and bacon with mushroom Bordelaise. or red peppers, bacon and parmesan with roasted pepper Bordelaise
Grilled New York Strip
Served with natural jus, & sautéed mushrooms
Grilled Rib Eye
Marinated for 24 hours and served with caramelized onions & horseradish crème
Beef Tournedos
Grilled and served on caramelized onions and blue cheese crème fraiche on the side
Grilled Filet Mignon
Served with a green peppercorn goat cheese demi or traditional Cognac Bordelaise
Pork/Lamb/Game Entrées
Boneless Pork Loin
Marinated in black pepper and garlic and grilled with rosemary and balsamic vinegar
Herb Roasted Game Hen
Stuffed with cranberry and wild rice
Mediterranean Lamb Chops
Marinated in Juniper berries with a huckleberry mint chutney
Duck Breast
Marinated in fresh herbs, then grilled. Served with a sundried cherry and scallion Pinot Noir reduction
Grilled Venison
Grilled and served with charred tomatoes and Kalamata olive relish
Pasta Entrées
Penne and Vegetable Gratin
A delicious combination of penne, artichoke hearts, spinach and red peppers tossed in alfredo and baked to perfection
Chicken Formaggio
Grilled breast of chicken tossed and baked with penne, red peppers, bacon, parmesan, basil and cream
Home Baked Lasagne
Your choice of beef, vegetable, or chicken and spinach
Shrimp Provencale
Shrimp sautéed with shallots, white wine and herbs de Provence served over Farfalle pasta tossed in a California Sauvignon Blanc ver jus and topped with pine nuts and green onions
Lobster Ravioli
Served with diced Roma tomato, fresh basil and a Chardonnay coulis then topped with Parmesan
Wild Mushroom Supreme Ravioli
Porcini, Portabello, Shiitake, Oyster, & domestic mushrooms, Ricotta & Parmesan cheeses, sherry, white wine, herbs & spices. Served with a Marsala cream sauce and garnished with diced scallions
Ziti con Salciccia
Grilled spicy Italian sausage, red and green pepper julienne, onions and fresh tomatoes tossed with marinara then topped with Romano and baked
Tortellini ala Melanzanne
Cheese tortellini with a tomato cream sauce then topped with scallions
Vegetarian Entrées
Eggplant Parmesan
On fresh basil marinara
Grilled Vegetable Skewers
On a bed of saffron cous cous
Portabella Mushroom
Stuffed with spinach, mozzarella, parmesan, garlic and fresh herbs, topped with roasted peppers, feta cheese and baked to perfection
Grilled Polenta
Polenta triangles made with sun-dried tomatoes, smoked gouda, and scallions with a charred red bell coulis
Butternut Squash Ravioli
With vanilla bean vin blanc and fresh herb garnish
Wild Mushroom Strudel
with spinach and goat cheese, accompanied by a cranberry citrus glaze
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