Event Menus

Sautéed, all white meat chicken breast, served in our creamy lemon butter sauce with
marinated capers and artichoke hearts.

Lightly breaded, then deep fried. Topped with our homemade marinara sauce and five cheese blend.

Marinated sirloin or chicken, skewered and grilled with onions, red bell peppers and mushrooms.

A tender, breaded chicken breast rolled with Applewood® ham and Swiss cheese, finished with our homemade béchamel sauce.

Slow smoked and tender, served with homemade mushroom cabernet sauce.

Pork tenderloin medallions grilled and topped with green peppercorn sauce.

Create your own!! Choose two hot pastas, two sauces, two meats and one vegetable.

Tenderized flank steak, rolled and stuffed with a blend of spinach, cream and artichoke hearts, topped with spinach cream sauce.

Tenderized flank steak, topped with sautéed peppers, onions, mushrooms and five cheese blend.

A grand ol' favorite! Tenderized flank steak, marinated for up to 92 hours, grilled to perfection and served with sliced caramelized onions.

A tender, breaded chicken breast, stuffed with cheese, spinach and artichoke hearts, topped with spinach cream sauce.

A tender, sautéed chicken breast, served with mushroom marsala sauce.

Lightly dusted, then sautéed in lemon butter and topped with a spicy jalapeno lime cream sauce. Also available blackened!

Fresh, hand-made 6oz smoked salmon patties, breaded and lightly sautéed then slow baked for a tender flavor. Served with tomato aioli sauce.

Spiral pasta blended with oven roasted zucchini, squash, carrots, broccoli and tender sirloin tips, served with one of the following sauces: Alfredo, Southwest Chipotle, Sun-Dried Tomato, Vodka or White Wine & Olive Oil.

Marinated, grilled diced chicken breasts, sautéed with mushrooms and shallots, mixed with our white wine cream sauce. Baked in puff pastry dough.

A fresh, hand-cut North Atlantic filet, cut from 12# salmon, grilled then slow-baked for a tender flavor. Seasoned with a secret blend of spices.

A fresh, hand-cut North Atlantic filet, cut from 12# salmon, grilled and topped with traditional Cajun spices.

Hand-cut and marinated for 96 hours, grilled to perfection!

Domestic, farm-raised duck, smoked and topped with pomegranate-molasses.

"The Airline Chicken Breast". Oven-roasted, bone-in chicken breast in natural pan jus.

Tender, domestic hens, served with our black bean mango sauce.

Bone-in pork shank, slowly cooked and topped with a house-made Australian pinot noir reduction.

A fresh, hand-cut North Atlantic filet, stuffed with a blend of fresh shrimp and crab, topped with our honey-Dijon sauce.

Fresh lobster, scallops and shrimp in a traditional Newberg sauce, served over a bed of linguine.

Farm-raised pink trout sautéed in olive oil with parmesan, bread crumb crust.

Lightly dusted and sautéed in lemon butter sauce, with capers and artichoke hearts.

Large diver scallops sautéed in garlic, white wine and lemon butter sauce.

Fresh lobster, scallops, shrimp and mussels, tossed in our garlic herb pasta with sun-dried tomato sauce.

Zucchini, Squash, Asparagus, Red Onion & Mushrooms

Steamed or Grilled

Sautéed, then Oven Roasted with Garlic and Shallots

Served Buffet-Style without the Skin

Served with Butter and Sour Cream

Whipped with Three Cheeses and Two Creams

Baby Yukon Potatoes, Sautéed in Olive Oil, Seasoned to Perfection

with Herbs and Spices

with Mushroom Cream Sauce

with White Wine and Herb Butter

Hericot Vert Sautéed with Garlic Olive Oil

Served with Your Choice of Sauce

Sautéed in Olive Oil with Red Bell Pepper and Shallots

Sautéed with Peppers and Onions

Broccoli, Green Beans, Yellow Carrots and Red Bell Peppers

Broccoli, Carrots, Snow Peas, Water Chestnuts and Baby Corn

Carrots, Cauliflower and Broccoli