Catering Entrees

Brusselssprout puree, white wine, capers.

Broccoli m grape tomato.gariic, basil

Grilled vegetablesé pesto sauce

4-02 lobstertaiL 6 jumbo shrimp. 6 scallops;
6 mussels. 6 clams. 4oz calamari with garlic toast.

Mspecial creamy sauce

Served on cedarpaper; misaslaze, mashed potatoes

8oz wild salmon with pesto sauce & grilled vegetables

4oz lobster; avocado, lettuce, tomato,
Waioli, brioche bun

8ozpri me center cut. dew; glaze

Herb butter; mushroom sauce& mashed potatoes

eefshort ribs. mushrooms. over' mashed potatoes

Two double bone lamb chops with side mashed potatoes

Omnge bbq chipotle sauce with wild mushroom couscous

Portwine sauce with wild rice

Caramelized balsamic onions. lettuce, tomato,
Martian, pickles on a brioche bun

6piece braised pork ribs with herb potatoes

Served with side ofasparagus

Served with ngaze
Choice oftwo sides (small isZ, large is 4)

Served with ngaze