Filet Mignon

8oz. filet pan seared with a Brandy Peppercorn Sauce

New York Strip Steak

Medium grilled New York Strip Steak served with Sautéed Button Mushrooms in a Rich Cabernet Demi Sauce

Chicken Chandelaise

Sautéed Chicken Breast with Prosciutto Julienne and sliced Wild Mushrooms in a Light Zinfandel Cream Sauce

Chicken Florentine

Chicken Breast stuffed with Spinach, Ricotta, and Mozzarella Cheeses, finished with Herb Roasted Red Pepper Cream Sauce

Chicken Roulade

Baked Chicken Breast stuffed with Italian Sausage, Carrots, and Spices, wrapped in Bacon and served with a Tomato Cream Sauce

Ancho Chili Rubbed Chicken

Baked Chicken Breast with Tomatillo Poblano Cream Sauce

Roman Chicken

Sautéed Chicken Breast topped with Roasted Red Peppers, Tomatoes, Prosciutto, Capers and Herbs

Baked Atlantic Salmon

Fresh Baked Atlantic Salmon served with choice of either Lemon Caper Sauce or Thai Chicli Buerre Blanc

Tropical Mahi-Mahi

Pan seared Mahi-Mahi served with Seafood Sauce and Tropical Fruit Salsa

Filet of Walleye

Sautéed Filet of Walleye served with Cauliflower Almond Sauce finished with White Truffle Oil

Roasted Pork Loin

Roasted Pork Loin finish with Morrel and Ancho Chili Demi Glace

Vegetarian Roulade

Oven roasted Zucchini, Yellow Squash, Red Onions, Asparagus, and Bell Peppers rolled into a puff pastry and served a top of Marinara Sauce

Duet Plate

Choice of two of the following entrées; Chicken Provencal, Roman Chicken, Chicken Chandelaies, 4 oz Filet of Beef, Shrimp Skewer, or Baked Atlantic Salmon

**If two entrees are offered, all entrees will be billed out at the highest of the two prices. If entrees are the same price, a split plate of fee of $2.50 per person will be added.