Thursday, November 19, 2009

Each entrée includes a starch, a vegetable, and the soup, salad and dessert buffet

MAIN COURSES

Roasted Black Angus Prime Rib Au Jus   $21.     
with baked potato and horseradish sauce

Sauteed Veal Scaloppini alla Marsala    $23.
with porcini mushrooms and roasted garlic

Faculty Center Surf and Turf   $23.

Petite filet mignons and tiger shrimp brochette with lemon garlic butter

Grilled Chilean Salmon Fillet   $20.
with Persian cucumbers, pickled red onions and warm saffron tomato vinaigrette

Crab Crusted Wild Mahi Mahi   $21.
with lightly curried corn coulis and French tarragon

Roasted Long Island Duckling   $20.
with soy honey glaze and candied pear

Achiote Spiced Chicken Yucatan   $17.
with sliced avocado and pico de gallo

Savory Portobello Mushroom Ravioli    $16.
with wild mushroom fricassee, wilted spinach and white truffle oil
 

Our culinary staff will be delighted to prepare any of the
above dishes to your specifications