ENTRÉE OPTIONS
POULTRY
Zebra Chicken grilled, topped with Gorgonzola Cream and Balsamic Reduction
Parmesan Crusted Chicken topped with Dijon Brandy Cream Sauce
Prosciutto Chicken stuffed with Spinach and Provolone, wrapped in Prosciutto, with Sage Cream Sauce
Champagne Chicken topped with Champagne Cream Sauce
Chicken Marsala with a Marsala Wine and Mushroom Sauce
Bruschetta Chicken grilled and topped with Marinated Tomatoes, Pesto, and Balsamic Reduction
BEEF
Steak Oak Marsh 7 oz. Top Sirloin topped with Roasted Mushroom Sauce
New York Strip Loin served with Au Jus and Horseradish cream *
Filet Mignon 7oz. Tenderloin topped with Garlic Herb Butter
Prime Rib served with Au Jus and Horseradish Cream *
Beef Tenderloin served with Au Jus and Horseradish Cream *
Braised Beef Short Rib with a Red Wine Demi-Glace
PORK
Herb Seared Pork Loin with Apricot Mustard Sauce
Stuffed Pork Loin topped with Cinnamon Apples and Bourbon Cream Sauce
Peach BBQ Glazed Pork Loin topped with Roasted Peaches
SEAFOOD
Caramelized Salmon
Broiled or Herb Crusted Walleye served with Lemon Dill Tartar Sauce
VEGETARIAN
Vegetable Stack marinated, grilled, served on top of Truffle Mashed Potatoes
Vegetable Napoleans assorted vegetables layered with Herbed Goat Cheese
Baked Quattro Formaggio Gorgonzola, Fontina, Mozzarella, and Parmesan
Cheese Tortellini Primavera with Vegetables, White Wine, Olive Oil, and Garlic
– served with a choice of starch, vegetable, and salad listed under the Dinner Accompaniments page –
Custom Buffet options available
Each buffet is customized to our client’s specific needs
Pick two entrées, one salad, one starch, and one vegetable
*Carving Station
