MAIN COURSE
GUEST’S CHOICE FROM FOUR, PLUS VEGETARIAN OPTION
ALL ENTREES SERVED WITH SEASONED POTATOES OR
RICE AND SEASONAL BABY VEGETABLES
BLACK ANGUS FILET MIGNON
Served with Host’s Choice of either Wild Mushroom
or Bordelaise Sauce.
SAUTEED SHRIMP
Cognac Lobster Sauce
STUFFED FRENCH CHICKEN BREAST
Spinach, Mozzarella, and Parmigiana Cheese with
Shallot Cream Sauce.
PORK CHOP MILANESE
With arugula, julienne Tomatoes, diced Mozzarella, and
Truffle Balsamic Glaze.
GRILLED SALMON
Served with Host’s Choice of either Horseradish Crusted and served with Beurre Blanc Sauce or Soy Sesame Sauce