Wedding Entree Sampling

A Wild Rice & Mushroom Stuffed Chicken Breast served with a Cognac Berry Sauce

Sliced Eye Round Medallions covered with a Maderia Mushroom Sauce

Chicken Florentine in Puff Pastry with a Peppercorn Parmesan Cream Sauce

Chicken Kiev (chives, butter & garlic) with Champagne Sauce

Chicken Cordon Bleu with a Gruyere Sauce Veloutè

Chicken & Mushroom Encrouté with a Brandy Cream Sauce
(Portabella & White Mushrooms in a Marsala demi-glacè)

Chicken Piccata (butter, lemon & capers)

Chicken Marsala (marsala wine & mushroom demi-glacè)

Filet of Flounder with Seafood Stuffing topped with a Crab Veloutè Sauce Supreme

Baked Salmon Filet with Dill Crème Sauce

Garlic Roasted Loin of Pork with Bourbon Glace

Veal Marsala

Twin Crab Cakes (plain or with Remoulade or Orange Sauce)

Roasted Half Duckling Ala Orange or Raspberry Glaze

Roasted Prime Rib 16oz (boneless) of Beef Au Jus

Filet Mignon 8 oz. With Sauce Bernaise or Bourguignon

Children’s Platter (Chicken Fingers, French Fries & Applesauce)