Plated dinners include a first course side salad with assorting dressing.

Coal Fired Bishecca

Pink Peppercorn Crusted T-Bone slow roasted on a charcoal grill, topped with Basil Sundried Tomato Butter and accompanied by Rosemary Potato Puree and Regional Vegetables.

^$29

Classic Filet Mignon Au Poivre

Herb Peppercorn Crusted 8oz Filet of Beef set upon Au Poivre Sauce, accompanied by

Gorgonzola Potato Pave and Cauliflower Flan

^$39

Chicken Inoltini

Pan Seared Chicken Relaude, stuffed with Prosciutto de Parma and Aged Buffalo Mozzarella, topped with Roasted Tomato Glace.  Accompanied by Roasted Fingerling Potatoes and Regional Vegetables. 

^$23

Blue Cornmeal Fried Game Hen

Cornish Game Hen in a Buttermilk Batter, fried, and topped with Caramelized Corn and Shallot Confit.  Accompanied by Peppercorn Mashed Potatoes and Grilled Asparagus.

^$26

Wasabi Crusted Ahi Tuna

Wok Seared, Sushi Grade Ahi Tuna, encrusted in Wasabi Peas and 

accompanied by Sriracha Aioli and Seaweed Salad.

^$28

Oat Crusted Salmon

Atlantic King Salmon crusted with Brown Sugar Oats and topped with Cranberry Beurre Blanc.  Set upon Twice Baked Potatoes and Regional Vegetables.

^$22

Smothered Pork Ala Crème

French Pork Loin Chop, smothered with Chive Crème Sauce and accompanied by Steak Fries and Regional Vegetables.

^$27

Vegetarian Portobello Mac and Cheese

Rustic Preparation with Quatro Formaggio and a Parmesan Crisp.

^$18

Plated dinners may be served to a maximum of 150 guests with a maximum of 3 different entrees, plus the vegetarian entree.

Plated dinners are subject to an additional service charges depending on number of guests and an 18% gratuity.