ENTREES
Herb Crusted Leg of Lamb
Stuffed Pork Loin with Goat Cheese, Red Peppers, and Pine Nuts
Grilled Beef Tenderloin
finished with your choice of:
- Chimichurri - Bleu Cheese Sauce - Wild Mushroom Jus - Brown Sauce - Red Wine Reduction
MEAT
POULTRY
Seared Chicken finished with Mushroom Sauce
Seared Breast of Duck finished with Mango Chutney
Chicken Saltimbocca
Fried Chicken finished with Rosemary Gravy
Lemon Pepper Grilled Chicken
Buttermilk Pecan Chicken
Apple Brandy Chicken
Jamaican Jerk Chicken Skewers
Mango Barbeque Chicken
SEAFOOD
Grilled Salmon with Dijon Cream Sauce
Scampi Style Sautéed Shrimp
Lime Baked Salmon finished with Fire Roasted Red Pepper Sauce
North Carolina Shrimp & Grits
Flounder Florentine with Parmesan and Spinach
Baked Flounder with Tomato Ragout and Bacon
Grilled Mahi with Mango Chutney
VEGETARIAN & VEGAN
Pistachio Encrusted Eggplant finished with Sundried Tomato & Red Pepper Sauce
Butternut Squash Ravioli finished with Rosemary Infused Cream
Vegetable Ratatouille
Ricotta Gnocchi with Brown Butter
Red Chili Enchilada with Tangy Cabbage and Radish Slaw
Stuffed Peppers with Feta, Spanish Rice, and Scallions
Vegetable Ragout with Sage Pesto