*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*

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

    Hot Lunch and Dinner Entrée Selections
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    Tender Roasted and Smoky Glazed Barbecue Beef Back Ribs
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    Pan Seared Flank Steak with Sautéed Mushrooms and Sauce Marchand de Vin
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    Asian Braised Short Ribs
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    Pan Braised Italian Rib Eye with Marsala, Red Wine, Calabrian Chilies, Tomatoes, Garlic and Herbs
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    Chicken Cordon Bleu - Pan Seared Chicken Breast Layered with Black Forest Ham and Imported Swiss Cheese and Laced with Sauce Vin Blanc
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    Chicken Picatta - Lemon, Parsley, Caper Butter Sauce
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    Chicken la Fayette - Local Vine Ripened Tomato, Avocado and Bay Shrimp with Sauce Beurre Blanc
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    Fettuccine Alfredo with Southwest Chicken Skewers
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    Chicken Pesto Gemelli Pasta with Prosciutto, and Sun-Dried Tomato
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    Oven Broiled Salmon with Moroccan Za'atar Spice, Fresh Mango, and Bay Shrimp
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    Pan Seared Halibut Beurre Blanc
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    Pan Seared Halibut with Local Morel Mushrooms
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    Pan Seared Duck Breast in Blackberry Port Sauce
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    Oven Roasted Halibut, stuffed with Bay Shrimp, Three Cheeses, Lemon, and Dill
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    Pan Seared Filet Mignon, topped with Giant Empress Prawns, and Sauce Béarnaise
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    * 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