Filet Mignon

Served with Sauteed Button Mushrooms and a Roasted Shallot Red Wine Demi Glace

New York Strip Steak

Grilled and topped with a Boursin Cream Cheese Sauce

Minnesota Walleye

Lightly  Breaded with Panko Crumbs and toasted until Golden Brown topped

with Lemon Aioli

Almond Crusted Salmon

Baked Salmon in a Dijon Almond Crust and drizzled with a Port Gastric

Vegetarian Risotto

Assorted Grilled Vegetables served with Wild Mushrooms Risotto

Italian Ravioli

Filled with Broccolini and Sausage topped with an Alfredo Sauce

Roasted Pork Loin

Roasted and topped with an Apple Cranberry Sauce

Venetian Pork Medallions

Slow roasted Pork Tenderloin sliced into thin Medallions served with a Tarragon Cream Sauce

Madeira Chicken

Pan seared Chicken deglazed with Madeira Sauce and served with Wild Mushrooms and Caramelized Onions

Chicken Picatta

Grilled Chicken Breast with Lemon Caper Sauce

Chicken Chandelaise

Sauteed Chicken Breast with Prosciutto Ham, Wild Mushrooms and a

Light Zinfandel Cream Sauce

Chicken Florentine

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

Bruschetta Chicken

Parmesan Chicken Breast topped with Basil, Garlic, and Diced Tomatoes

Champagne Chicken

Lightly floured Chicken Breast pan seared served with a Crisp Champagne Cream Sauce

**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.