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The following entreés are for a more formal sit-down dinner. A fresh seasonal vegetable will accompany all entreés. Please select a salad or ask our chef which salad will best accompany your selection. Served with fresh rolls or bread of your choice and whipped butter rosettes.

Boursin cheese stuffed airline chicken breast with a creamy Porcini mushroom sauce and wild rice cakes

Balsamic marinated airline chicken breast char-grilled and propped on a pile of roasted garlic mashed new potatoes. Smothered with an artichoke cream sauce and a fresh herbed tomato concasse

Seared duck breast cooked medium temperature, sliced, and served in a pool of sweet dried cherry sauce on a bed of sun-dried tomato risotto

Grilled bone-in pork rib chops with cheddar duchess potatoes and gingersnap gravy

Pecan praline chicken breast with whipped cinnamon sweet potatoes and a cranberry drizzle

Country beef stew in a puff pastry vol au vent with baby carrots and parsnips

Rosemary and sourdough stuffed pork loin with roasted potatoes and a honey cup mustard cream sauce

Baby lamb rib chops with Dijon mustard and seasoned breadcrumbs on a pile of caramelized shallot mashed potatoes with a port wine sauce

Grilled salmon fillet with a dilled champagne cream sauce on a bed of white cheddar risotto. Garnished with a refreshing lemon and sumac cucumber relish

Grilled swordfish steak on a bed of spinach and garlic spaetzels with a fresh basil tomato broth. Garnished with crispy fried spinach

Pan seared sea scallops on nori-rolled sticky rice with roasted beets and a ginger-lemongrass sauce

Potato crusted halibut on a pile of lobster-mashed potatoes with a white wine butter sauce and lobster broth

Char-grilled filet mignon with Gorgonzola mashed potatoes, a cabernet mushroom sauce, and crispy fried onions

Slow roasted lamb shanks on a bed of rice and orzo made with aromatic vegetables. Served with natural juices and a roasted garlic brown sauce