Seated Main Course Entrée Options
Portobello Mushroom and Polenta Tower
Smoked Mozzarella Cheese and Tomato Coulis (Vegetarian, Gf)
Roasted Spring Vegetable “Lasagne”
Wild Mushrooms, Asparagus Tips and Red Chard
Porcini Mushroom Consomme (Vegan, Gf)
Lobster Ravioli
Saffron-Fennel Broth with Shitake Mushrooms, Tomatoes and Tarragon
Herb Roasted Breast of Chicken
Whipped Yukon Gold Potatoes
Buttery Broccolini
Port Wine Reduction Sauce (Gf)
Berkshire Farms’ Pork Loin Chop
Whole Grain Mustard Mashed Potatoes
Summer Bean Bouquet
Carmelized Apples with Brandy and Bacon
Marinated Prawns
Risotto Primavera with Wild Leeks, Mushrooms, Spring Peas, Asparagus Tips and Baby Artichokes
Pan Roasted Sea Bass
Wild Rice Pilaf, Summer Bean Bouquet
Marinated Cherry Tomatoes
Grilled Wild Salmon Fillet
Saffron Risotto with Crisp Snap Peas
Orange – Tarragon Butter Sauce
Pan Seared Alaskan Halibut Fillet
Tomato-Crab Risotto, Northwest Harvest Asparagus
Saffron Beurre Blanc
Grilled Filet Mignon
Boursin Mashed Potatoes
Jumbo Asparagus Cabernet Demi-Glace (Gf)
8oz. Grilled New York Steak
Rosemary Roasted New Potatoes
Blanched Baby Carrots
Bleu Cheese Demi-Glace and Bermuda Onion Ring
Slow Roasted Prime Rib of Beef (Minimum 15 Orders)
Twice Baked Potato
Creamed Fresh Spinach
Au Jus and Horseradish Sauce (Gf)
Grilled Australian Double Lamb Chops
Potato and Goat Cheese Gratin
Sauteed Fresh Spinach
Pinot Noir-Cherry Reduction (Gf)
Roasted Center Cut Veal Chop
Risotto Al Treviso
Blanched Baby Carrots
Balsamic-Fig Demi-Glace
“Duet Plate”
Grilled 4oz Filet Mignon with Dijon Demi-Glace
and Baked Salmon Fillet with Citrus Beurre Blanc
Whipped Yukon Gold Potatoes
Roasted Asparagus Spears
“Duet Plate”
Broiled 4 Oz Filet Mignon with Bordellaise Sauce
and 2 Grilled Jumbo Shrimp with Tarragon Butter
Whipped Yukon Gold Potatoes
Roasted Asparagus Spears (Gf)