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ENTREE SELECTIONS
Poultry
Seared Chicken Breast
Thyme | Crispy Kale | Champagne & Sour Cherry Cream Sauce
Chicken Breast Provencal
White Wine | Thyme | Mushrooms | Tomatoes | Onions | Green Olives
Barcelona Chicken Roulade*
Manchego Cheese | Roast Red Peppers | Asparagus | Saffron & Wild Mushroom Creme Drizzle
Beef
Beef Brisket*
Fig | Anise | Red Wine Braised Onions
Filet Mignon*
Swiss Chard | Garlic Potato Mash | Micro Salad
Petite Tender Beef Medallions 6 oz.
Roasted Shallots | Merlot Sauce
Beef Short Ribs
Cabernet Braised Red Cabbage | Crispy Parsnips
Seafood
Almond Crusted Salmon
Leek| Lemon Cream
Sauteed Salmon
Lemon Dill | Pesto
Roast Local Rockfish*
Charred Rapini | Red Onion & Herbed Scallion Sauce (Green Goddess)
Bacon Wrapped Scallops*
Butterscotch Rutabaga Cream | Crispy Capers | Fresh Parsley
Pan Roasted Chilean Sea Bass*
Lemon Fennel Aioli
Tuscan Tilapia
Tri Colored Peppers | Olives | Plum Tomatoes | Capers
Seared Artic Char (Additional Charge Per Guest)
Pink Peppercorn | Grilled Hearts of Palm | Hazelnut Orange Gremolata | Wilted Kale
Vegetarian
Fontina Risotto Cakes
Sautéed Spinach | Butternut Squash | Charred Tomato Sauce
Pappardelle Pasta
Wild Mushroom Crema | Taleggio Cheese | Zucchini Ribbons
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