Tuesday, November 3, 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

Pan Roasted Colorado Lamb Sirloin    $23.
with candied garlic, pearl onions and rosemary  jus

Grilled New York Strip Steak   $23.

with buttermilk blue cheese and green peppercorn sauce

Dill Poached Chilean Salmon Fillet    $20.
with Valencia oranges and saffron beurre blanc

Grilled Wild “Loup de Mer” Mediterranean Snapper Vera Cruz   $21.
with sweet peppers, capers and cilantro

Roasted Long Island Duckling   $20.
with spiced pear and Foie gras sauce

Grilled Teriyaki Half Chicken   $17.
with pickled ginger and mango relish

Griddled Roasted Garlic Polenta    $16.
with grilled eggplant, fresh mozzarella and spicy red pepper coulis
 

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