Thursday, November 5, 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

Grilled Colorado Lamb Sirloin    $23.
with braised Ciopollini onions, roasted garlic and rosemary jus

Faculty Center Surf and Turf   $23.

petite filet mignons and tiger shrimp brochette with lemon garlic butter

Pesto Crusted Chilean Salmon Fillet    $20.
with artichokes, baby tomatoes and basil

Broiled Wild Alaskan Halibut   $21.
with sundried tomato, mushroom and creamy leek ragout tro

Roasted Long Island Duckling   $20.
with ginger plum chutney and fresh raspberries

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

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

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