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The Art Of Fine Dinning
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Seated Dinner Selections
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Corporate, Weddings & Private Events
Soups
Corn And Crab Bisque
Cuban Black Bean
Baked Potato
Cream Of Broccoli
Salads
Spring Greens
Mixed baby lettuce with cucumber, slivered carrots grape tomatoes, house croutons served
with honey lime vinaigrette
The Signature Wedge Salad
Crisp wedge of iceberg lettuce topped with thin slices of purple onion laced with a creamy stilton vinaigrette, candied maple glazed bacon, and yellow and red grape tomatoes
Caesar Salad
Crisp hearts of romaine, grated Parmesan, garlic croutons,
tossed in a classic Signature Caesar dressing
Strawberry Spinach Salad
Fresh baby spinach, mixed with sliced strawberries and tossed in
a poppy seed vinaigrette dressing
Plated Entree's
Marinated Grilled Mahi Mahi
Marinated Mahi Mahi, grilled over pecan wood , topped with lemon butter caper
sauce served with Basmati curry coconut rice and grilled asparagus
Grilled Stuffed Chicken Breast
Grilled chicken breast stuffed with pancetta, herbed goat cheese,
sundried tomatoes and wilted spinach topped with a white wine butter sauce served with scented
Basmati rice pilaf with pine nuts and grilled baby zucchini and yellow squash
Madeira Braised Short Ribs
Braised Black Angus boneless short ribs of beef in a rich Madeira demi Glaze served with
creamy asiago smashed potatoes, basil glazed baby carrots
Tornadoes Louise
Twin medallions of beef tenderloin pan seared, placed on top of fried egg plant medallions and
laced with a crawfish Madeira wine sauce, served with garlic smashed potatoes and grilled asparagus
Roasted Herb Crusted Pork Tender Loin
Roasted tenderloin of pork with a port wine demi glace served
with bourbon candied whipped sweet potatoes and roasted vegetables
Chicken Oscar
Sautéed breast of chicken with asparagus, artichoke hearts and mushrooms topped with hollandaise sauce, served on top of angel hair pasta tossed with sundried tomatoes in a Parmesan garlic cream
Herb Crusted Rack Of Colorado Lamb
Served with black truffle mashed potatoes and grilled artichoke hearts, baby zucchini and baby yellow squash
Chicken Marsala
Pan sautéed chicken breast with mushrooms, prosciutto and Marsala wine sauce
served with Basmati wild rice pilaf and haricot verts (mini greens)
Red Fish Nicole
Pan seared filet of red fish topped with sautéed artichoke hearts, asparagus lump crabmeat
and gulf shrimp laced with béarnaise sauce served with fried jasmine pilaf and roasted vegetables
Chicken Coco van
Airline chicken breast braised with caramelized pearl onions, bacon, mushrooms, fresh thyme in a rich burgundy wine sauce served with Basmati wild rice pilaf and haricot verts (small french green beans)
Pepper Encrusted Tenderloin of Beef
Grilled filet of beef seasoned with pepper and garlic
accompanied with Béarnaise sauce, asiago creamed potatoes and roasted asparagus
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