**Entree Selections

*This page may also be used for our hot lunch menu options.
*Please enter your contact information so that we can be sure all of your menu selections are accurately quoted for your event*

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Contact Information

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Name *

First

Last

Name of Event *

Event Date *

Email *

Phone Number *

Entrée Service Style *

Buffet Style Individually Plated Entrée

Beef Entrée Chicken Entrée Chicken & Seafood Entrée Pork Entrée Bison Entrée Salmon Entrée Halibut Entrée Pasta Entrée Paella Entrée Vegetarian/Vegan Entrée

Hot Lunch & Dinner Entree Selections

Tender Roasted and Smoky Glazed Barbecue Beef Back Ribs

Pan Seared Flank Steak with Sautéed Mushrooms and Sauce Marchand de Vin

Asian Braised Short Ribs

Pan Braised Italian Rib Eye with Marsala, Red Wine, Calabrian Chilies, Tomatoes, Garlic and Herbs

Chicken Cordon Bleu - Pan Seared Chicken Breast Layered with Black Forest Ham and Imported Swiss Cheese and Laced with Sauce Vin Blanc

Chicken Picatta - Lemon, Parsley, Caper Butter Sauce

Chicken la Fayette - Local Vine Ripened Tomato, Avocado and Bay Shrimp with Sauce Beurre Blanc

Poultry & Seafood Entrées *

Almond Crusted Chicken with Bay Shrimp, Fresh Basil and Tomato Beurre Blanc Chicken Marsala with Forest Mushroom Medley and Dungeness Crab Legs Pan Seared Chicken and Prawns with Spanish Roasted Vegetable and Herb Sauce Served on a Bed of Fresh Sautéed Spring Spinach Chicken and Jumbo Prawns Lafayette with Avocado, Tomato and Basil Savory Herb and Shallot Bread Pudding

... *

Pan Seared Chicken with Sauteed Mushrooms, Dungeness Crab Legs and Sun-dried Tomato – Fresh Tarragon Beurre Blanc Chicken Granchio – Parmesan Crusted Chicken and Crab Cake Topped with Fresh Tomato Pan Seared Breast of Chicken Layered with Fresh Tomato, Avocado and Shelled Lobster Tail Meat - Topped with Frizzled Sage Brown Butter Sauce

Fettuccine Alfredo with Southwest Chicken Skewers

Chicken Pesto Gemelli Pasta with Prosciutto, and Sun-Dried Tomato

Pork Entrées *

Basque Style Pork Roast In Fire Roasted Sweet Pepper and Garlic Sauce Pork Scaloppina Perugina Sage, Apple and Citrus Braised "Tomahawk" Boar Loin Steak

... *

Basque Style - Shrimp and Chorizo Stuffed Pork Loin with Roasted Sweet Peppers, Roasted Garlic and Smoked Paprika Red Wine

Oven Broiled Salmon with Moroccan Za'atar Spice, Fresh Mango, and Bay Shrimp

Pan Seared Halibut Beurre Blanc

Pan Seared Halibut with Local Morel Mushrooms

Pan Seared Duck Breast in Blackberry Port Sauce

Oven Roasted Halibut, stuffed with Bay Shrimp, Three Cheeses, Lemon, and Dill

Pan Seared Filet Mignon, topped with Giant Empress Prawns, and Sauce Béarnaise

* You will receive email confirmation and follow up for event planning within 2 business days. Please call or text Chef Merlyn with any additional questions.
Phone: 541-786-0123

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