Buffet Lunch & Dinner Entrees
Beef, Pork & Lamb

STEAK WITH PROSCUITTO, PROVOLONE, AND MUSHROOM SAUCE
6 to 8 ounce club steak seared and topped with sautéed mushrooms, proscuitto and provolone cheese with a fresh garlic and basil Marsala wine sauce
 
PAN SEARED RIB EYE STEAK TOPPED WITH GORGANZOLA, SUN-DRIED TOMATOES, MANGO AND CAPERS
6 to 8 ounce rib eye steak rubbed with garlic and fresh thyme, seared and topped with gorgonzola cheese, sautéed mango and sun-dried tomato relish, garnished with capers and green onions
 
GRILLED GUINNESS STOUT MARINATED LONDON BROIL
Oyster cut London Broil marinated in Irish Guinness Stout beer with fresh herbs and garlic, grilled and topped with a mushroom hunter sauce and garnished with green onions and julienne carrots
 
BEEF WELLINGTON
Filet Mignon rubbed with cracked pepper, garlic and Coleman’s mustard, topped with course Country Pate and wrapped in puffed pastry.  Served with a dry sherry wine gravy   garnished with sautéed leeks and tart apple chutney
 
PORK FILET WITH CARAMELIZED ONIONS AND GOAT CHEESE WRAPPED IN BANANA LEAF
Pork chop topped with caramelized red onion, apple chutney and goat cheese wrapped in banana leaf and tied with green onion ribbon
 
PORK TENDERLOIN STUFFED WITH PORCINI MUSHROOMS, PEARS AND CREAM CHEESE
Pork tenderloin stuffed with porcini mushroom, pear relish, and cream cheese, lightly breaded and topped with pearl onions, apples and pecans in a red wine butter sauce
 
STUFFED PORK ROAST WITH APRICOTS, PINE NUTS AND RAISINS
Boneless pork roast stuffed with sautéed apricots, pine nuts and raisins, garnished with pearl onions, lady apples and ginger-clove butter sauce
 
ROSEMARY, MINT AND GARLIC STUFFED ROASTED LEG OF LAMB
Boneless leg of lamb stuffed with fresh rosemary, mint and garlic sliced and topped with tomato-mango relish and mint Port gravy
 
GRILLED LAMB CUTLETS WITH A MINT-CRANBERRY PESTO, GOAT CHEESE AND SUN-DRIED TOMATOES  Served with Merlot butter sauce