Entree Options:

Plated meals will be served as a Surf & Turf Entrée with a Vegetarian or Vegan option for guests with dietary restrictions. This is done to provide you with the best possible service and quality of food we provide.

For plated events, please select one land protein and one seafood protein to be served together on each plate, along with one sauce and two side dishes. Additionally, choose one vegetarian dish that will be served separately as an individual entrée. For buffet or station-style formats, you may select as many options as you would like to offer to your guests. Pricing listed reflects the cost of an individual plated portion and will be adjusted accordingly based on your final menu selections.

Seafood:

  • Baked New England Haddock with Herb Butter Crumbs $30

  • Grilled “Faroe Island” Salmon (GF) $36

  • Grilled Nantucket Style Atlantic Swordfish (GF) $42

  • Seared Jumbo Diver Scallops (GF) $42

  • Baked Crab Stuffed Jumbo Shrimp (GF) $40

  • Broiled Maine Lobster Tail (GF) $48

Chicken:

  • Sautéed Chicken Lemon Caper Piccata Sauce $28

  • Sautéed Chicken Wild Mushroom Marsala Wine Sauce $28

  • Pan-roasted Spinach and Goat Cheese filled Organic Chicken Breast $32

  • Sautéed Panko Crusted Organic Chicken Breast $28

Beef & Pork:

  • Grilled 12 ounce Dry Aged Duroc Pork Chop $37

  • Grilled Veal Tenderloin Medallions (GF) $48

  • Herb-crusted “Rocky Mountain” Lamb Loin $56

  • “Niman Ranch” All-natural Beef Tenderloin Filet (GF) $48

  • Grilled 12-Ounce Dry Aged” Greater Omaha” New York Strip Steak (GF) $50

  • Cast Iron Seared “Prime” Bavette Steak $38

Sauce Choices:

  • White Port Wine, Morel and Sun-dried Tomato Cream (Pair with Veal, Beef)

  • Lemon Infused White Balsamic and Rosemary, Extra Virgin Olive Oil (Pair with Lamb, Chicken)

  • Wild Mushroom Demi-glace (Pair with Veal, Beef)

  • Béarnaise Sauce (Pair with Beef, Salmon, Sole)

  • Roquefort Crema, Wilted Leeks, Wild Mushrooms (Pair with Beef)

  • Herb Compound Butter (Pair with Beef, Veal, Lamb)

  • Light Tomato Basil Coulis (Pair with Stuffed Chicken Breast)

  • Sautéed Mushroom and Marsala Wine Sauce (Pair with Veal, Lamb, Beef)

  • Miso Sriracha Butter (Pair with Shrimp, Lobster, Scallops)

  • Lemon Butter Sauce with Capers and Parsley (Pair with Seafood, Chicken)

  • Mango and Tomato Salsa (Pair with Salmon, Scallops, Chicken)

  • Honey Chili Butter Sauce (Pair with Salmon, Pork)