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Includes:
Crisp Garden Salad
Freshly Baked Rolls and
Breads / Coffee, Decaf Coffee or Tea
Chicken Testa Rossa
Tender Breast of Chicken, Filled with Mozzarella Cheese, Roasted Peppers and Fresh Basil, Served in a Marsala Wine Sauce with Saffron Rice Pilaf and
Chef's Selection of Fresh Vegetables
Roasted Quail
Boneless Quail, Stuffed with Savory Herb Dressing,
Topped with Natural Roast Garlic Sauce,
Accompanied with Wild Rice Pilaf and Chef's Selection of Fresh Vegetables
Grilled Herb Marinated Breast of Chicken
Double Boneless Breast of Chicken, Marinated with Fresh Herbs and Char-Grilled, Served with a Natural Chicken Essence, Saffron Herb Rice and
Chef's Selection of Fresh Vegetables
Cornish Game Hen
Roasted Cornish Game Hen, Served with a Rosemary Citrus Sauce, Accompanied with Wild Rice Pilaf and Chef's Selection of Fresh Vegetables
Chicken Cordon Bleu
Breast of Chicken, Filled with Smoked Ham and Swiss Cheese, Served with a Port Wine Sauce, Saffron Rice Pilaf and Chef's Selection of Fresh Vegetables
Roasted Long Island Duckling
Long Island Duckling, Roasted to Perfection and
Topped with an Orange Grand Marnier Sauce,
Served with Wild Rice Pilaf and Chef's Selection of Fresh Vegetables
New York Steak
USDA Choice New York Sirloin Steak, Topped with Herb Butter, Accompanied with a Roasted Stuffed Potato and Chef's Selection of Fresh Vegetables
Filet Mignon
Wood Grilled Filet Mignon, Served with a Truffle Sauce,
Accompanied with Potatoes Farsi and Chef's Selection of Fresh Vegetables
Roast Prime Rib of Beef
USDA Choice Prime Rib of Beef, Slowly Roasted and Served with Au Jus, Accompanied with Garlic Mashed Potatoes and
Chef's Selection of Fresh Vegetables
London Broil
Tender Marinated Flank Steak, Topped with a Merlot Sauce,
Served with Lyonnaise Potatoes and Chef's Selection of Fresh Vegetables
Sliced Sirloin of Beef
Sliced USDA Choice Sirloin, Topped with a Red Wine Sauce,
Served with Lyonnaise Potatoes and Chef's Selection of Fresh Vegetables
Sautéed Medallions of Veal
Medallions of Veal Tenderloin, Egg Battered and Sautéed with Capers and Lemon, Topped with a Lemon Butter Sauce, Accompanied with Saffron Rice Pilaf and Chef's Selection of Fresh Vegetables
Roasted Loin of Veal
Tender Veal Loin, Served with a Porcini Champagne Sauce,
Roasted Potatoes and Chef's Selection of Fresh Vegetables
Poached Salmon
Fresh Fillet of Salmon, Poached in White Wine and
Served with a Hollandaise Sauce,
Accompanied with Wild Rice Pilaf and Chef's Selection of Fresh Vegetables
Char-Grilled Swordfish
Fresh Swordfish Fillet, Char-Grilled and Topped with a Three Mustard Sauce
and Fresh Melon Salsa, Served with Saffron Rice Pilaf and
Chef's Selection of Fresh Vegetables
Maki Style Tuna
Fresh Loin of Tuna, Surrounded with a Japanese Panko Crust and Flavored with Asian Herbs, Served with a Light Ginger Butter Sauce,
Wild Rice Pilaf and Chef's Selection of Fresh Vegetables
Shrimp Scampi
Jumbo Shrimp, Sautéed and Served with a Lemon Garlic Butter,
Accompanied with Fettuccini and Chef's Selection of Fresh Vegetables
Twin Lobster Tails
Twin Lobster Tails, Broiled and Served with Drawn Butter, Saffron Rice Pilaf and Chef's Selection of Fresh Vegetables
August,2010
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