Formal

Chef's Chicken Roulade (prosciutto, spinach and herb butter
wrapped in a butterflied chicken breast covered with Panko bread crumbs and pan-fried)

Carved Beef Tenderloin with two sauces

Roasted Pork Tenderloin with mustard sauce

Lime Marinated, Grilled Boneless Chicken Breast

Blackened Grilled Salmon Filets

Pan Seared Sea Scallops

Thinly Sliced Top Round Roast in au jus sauce

Buttermilk Shrimp Salad over Iceburg Lettce Wedges

Creamy Oyster Stew, Creek Crab Bisque

Leak & Potato Garlic Soup