Roasted Aged Prime Rib of Beef
With Horseradish Grand Aus Jus

Chateaubriand
With Truffle Mushroom Sauce

Grilled Filet Mignon
With Roasted Garlic Merlot Sauce

Marinated Salmon Fillet
Topped with your Choice of the Following: Pimento Honey Coulis, Citrus Butter Sauce,
Champagne Mustard Sauce, Tarragon Crab, Sweet Sesame Teriyaki Glaze, or Maple Molasses

Grouper Fillet
Over Creamy Tomato Cous Cous Risotto and Turmeric Ginger Beurre Blanc

Poached Tilapia Fillet
With Vegetable Julienne and Creamy Saffron Chardonnay Sauce

Potato Encrusted Red Snapper Fillet
Over a Bed of Fennel and Watercress Served with Smoked Tomato Beurre Blanc

Herb Encrusted Chilean Sea Bass
Served with Tropical Mango Salsa and Honey Mustard

Two Jumbo Lump Crab Cakes
Pan-Seared Golden Brown over Champagne Chive Butter Sauce

Four Jumbo Shrimp
Marinated in Basil Pesto, Quick Roasted, and Topped with Provencal Tomato Herb Sauce

Marinated Boneless Breast of Game Hen
Southwestern Style, Grilled, Served Over Black Beans, Peppers, Onions, and Cilantro Salad,
Glazed with Smoked Turkey Chutney

Almond and Walnut Encrusted Chicken Medallions
Served with Sun-Dried Cherry and Peach Salsa

Stuffed Chicken Breast
With Spinach, Sun-Dried Tomatoes, and Shrimp Duck Confit Glazed with Orange Port Reduction

Grilled European-Style Chicken Breast
Served with one of the Following Sauces: Creamy Wild Mushroom, Zesty Herb Glaze, Tropical Barbecue, Roasted Garlic Port Wine Reduction or Tex-Mex Salsa with Melted Jack Cheese

Chicken Breast Stuffed With Wild Mushroom Bread Pudding
Glazed with a Light Vidalia Onion Marmalade

Lemon and Rosemary Roasted Half Semi-Boneless Chicken
Placed Over a Warm Jersey Corn, Tomato, and Olive Salad