21.95 PER PERSON

1. Chicken Volavent
   Puff pastry with chicken tenders in a white wine mushroom cream sauce served with a medley of steamed vegetables.
2. Fresh Fruit Plate
   With dates nut bread and sorbet.
3. Paupiette of Sole
   Stuffed with smoked salmon mousse with a leek cream sauce.
4. Breast of Chicken Citron
   Grilled chicken breast served with lemon-caper butter on a bed of marinated bowtie pasta, asparagus tips and sweet peppers.
5. Shitake Mushroom & Sweet Onion Tart
   Served on a caramelized onion cream sauce.
6. Jamaican BBQ Chicken
   Served on a bed of cheese grits w caramelized onions..
7. Panned Chicken Sandwich
   Buffalo Style with bacon bleu cheese dressing.
8. Boursin Chicken
   Breast of chicken filled with boursin cheese served with Shitake mushroom stock sauce.
9. Chicken Pommery
   Grilled breast of chicken with pommery mustard cream and mango chutney.

Dessert choices:

1. Chocolate Espresso Pate with sabayon and raspberry sauce.
2. White Chocolate Cheesecake.
3. Fresh strawberries with brandied whipped cream and puff pastry.
4. Coconut Sour Cream Torte with strawberry garnish.
5. Chocolate Cup filled with macadamia nut brittle ice cream and caramel sauce.
6. Citrus Lemon Torte.
7. Tiramaisu with Kahlua Sauce.

1. Cream of Cauliflower
2. French Onion Soup
3. Cream of Broccoli and Smoked Yarlsburg
4. Tomato Basil with Shrimp
5. Oriental Broth with Julienne Vegetables

1. Baked Potato Soup with bacon, cheese, and chive garnishes
2. Gazpacho (chilled tomato, cucumber and vegetables
3. Wild Mushroom Broth
4. Scallop Chowder

Entree choices:

1. Pork Tenderloin
   Roasted and served sliced with pommery mustard sauce and mango chutney.
2. Chicken Wellington
   Chicken breast stuffed with boursin cheese wrapped in puff pastry and served with a truffled champagne-Dijon cream sauce.
3. Brie Chicken
   Breast of chicken filled with mushroom duxelle and brie cheese served with shiitake mushroom and brie cream sauce.
4. Mushroom Ravioli
   With roasted portabellas, rosemary proscuitto and balsamic cream.
5. Chicken with Artichokes
   Lemon wine butter with capers over mixed rice.
6. Chicken Delange
   Breast of Chicken dressed in puff pastry pillows with julienne vegetables and a leek chardonnay cream (can substitute Tilapia).
7. Chicken L'Orange
   Breast of Chicken filled with herbed sausage, mandarin oranges and walnuts and sauced with a Grand Marnier-Dijon cream.
8. Lemon Fettuccine
   With shrimp, feta cheese and avocado in a tomato-scampi sauce.
9. Marinated Duck Breast
   Seared and served with a raspberry vinegar stock sauce and garnished with fresh raspberries.
10. Fresh Grilled Salmon
    Served with roasted pepper, pine nut and crabmeat relish and finished with a sherry vinaigrette.

Dessert choices:
Any desserts listed above.
 

1. Chicken Cordon Bleu
   Chicken breast coated in bread crumbs and stuffed with westphalian ham and brie cheese.
2. Petite Filet
   Grilled tenderloin served with a mushroom stock sauce.
3. Aged New York Strip Caesar
   Sliced and served with fried onions.
4. Grilled Tilapia
   Served with Oriental cashew sauce and jasmine rice.
5. Fresh Salmon
   Seared in peppercorns and served with raspberry beurre blanc.
6. Orangery Crab Cakes
   With smoked tomato coulis and dill cognac mayonnaise.

Dessert choices:

1. Any desserts listed above and these additional choices
2. Chocolate Ganache with pecan caramel sauce.
3. Frozen berries with warm white chocolate sauce.
4. Crème Caramel

Prices include French bread, tea or coffee and tax gratuity. Miniature muffins may be substituted for French bread for an additional charge of $1 per person.