POULTRY

Chicken Francaise

Pan-seared breast of chicken, sautéed artichoke hearts and capers, lemon-chablis cream sauce, over sweet vidalia onion risotto

Chicken Tuscany

Pan-seared Statler breast of chicken, chiffonade prosciutto di Parma, caramelized shallots, champagne reduction, over sun-dried tomato polenta

Chicken Provencal

Pan-seared Statler breast of chicken, merlot wine reduction, apricots and grapes, over vanilla bean mashed potatoes

Chicken Forestiere

Herb-roasted Statler breast of chicken, gorgonzola cheese sauce, over wild mushroom ravioli

SEAFOOD

Chilean Sea Bass

Pan-seared sea bass filet, sautéed julienned peppers and leeks, creamy lemon-beurre blanc, over sun-dried tomato risotto

Atlantic Salmon Filet

Grilled salmon filet with miso glaze, tropical fruit salsa, over coconut jasmine rice

BEEF

Filet Mignon

Center cut of beef tenderloin, hickory wood smoked, port wine demi-glace, over vanilla bean mashed potatoes

Medallions of Filet Mignon

Roast tenderloin beef medallions, shallot-merlot reduction, over garlic mashed potatoes

Prime Rib

Slow roasted prime rib of beef, burgundy wine reduction, garlic mashed potatoes

DUETS

Petit Filet Mignon & Statler Chicken

Center cut of beef tenderloin, port wine demi-glace and Statler breast of chicken, gorgonzola cheese sauce, over red bliss potatoes

Petit Filet Mignon & Salmon

Center cut of beef tenderloin, port wine demi-glace and grilled salmon filet, lemon-dill sauce, over garlic mashed potatoes

Petit Filet Mignon & Jumbo Stuffed Shrimp

Center cut of beef tenderloin, port wine demi-glace and two seafood stuffed shrimp, white wine beurre blanc, over garlic mashed potatoes

Chicken Atlantis & Jumbo Shrimp

Sautéed Statler breast of chicken and two jumbo Scampi-style shrimp, white wine beurre blanc over rice primavera

Entrée selections served with Chef's selection of fresh seasonal vegetables.