Menu served with choice of 4 Hors d’ Oeuvres (see Hors d' Oeuvres Menu)
Main Entree (2):
Tuscan Rolled Chicken	Baron of Beef
Boneless skinless chicken breast breaded and filled with imported cheeses Served with a Madeira white wine sauce	Premium baron of beef hand carved at a carving station with merlot sauce and fresh horse radish Served with a Madeira white wine sauce
Polynesian  Chicken	Tenderly Sliced Ginger Beef
Ginger teriyaki chicken breast topped with pineapple	Sliced beef covered in a ginger teriyaki     sauce
Mango Papaya Chicken	Apple Glazed Pork Loin
Boneless skinless chicken breast           Marinated in a papaya marinade with salsa Topped with fresh mangos	Boneless pork loin roast encrusted in a sweet apple glaze
Potato and Rice Selection (2):	Vegetable Selection (1):
Mashed potato bar w/ toppings Fluffy rice pilaf Creamy au gratin potatoes Red roasted rosemary potatoes Wild rice with mushrooms	Italian roasted green beans Medallions of squash in lemon buttersauce baked zucchini in a Mediterranean sauce
Salad Selection (2):
Wine salad Chef du Chef Classic Caesar salad Spinach salad (assorted fresh rolls & butter included)
All Selections served on china plates with silver cutlery and servers in formal attire Call for pricing