Entrees

Chicken and Fowl

Capon with Mirepoix Demi

Bob White Quail, Merlot Demi-Glaze

Breast of Chicken, Champagne Sauce

Stuffed Breast of Chicken, Lemon Butter with Feta,
Mushrooms, and Spinach

Garlic Herb Rotisserie Breast of Chicken
with Madeira Mushroom Sauce

Chicken Fried Chicken, Cream Gravy

Tri-Colored Tortilla encrusted Breast of Chicken
Ancho Chili Cream Sauce


Pork

Pork Loin Steak, Honey Balsamic Glaze

Pork Tenderloin, Creamy Mustard Sauce


Fish

Grilled Fillet of Salmon, Balsamic au Jus
Mustard Crusted Halibut on Wilted Greens

Wood Fired Jumbo Shrimp on Sugar Cane Skewer

Paupiettes of Sole, Tarragon Beurre Blanc


Beef

Herbed Marinated Grilled Sirloin of Beef, Bordeaux and Porcini Demi-Glaze

Tournedos of Beef Tenderloin, Green Peppercorn Bordelaise Sauce

Rosemary's Pot Roast with Carrots and Onions

Filet Mignon, Cabernet Balsamic Reduction & French Blue Cheese Shavings


Accompaniments

Haricots Verts, Red Pepper Confetti

Asparagus Bundles

Vegetables Julienne

Sautéed Patty Pan Squash

Garlic Whipped Potatoes

Porcini Mushroom Risotto

Toasted Israeli Cous Cous

Jasmine Rice with Pine Nuts

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Dallas, Texas 214.368.3855

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