Group Menu #1 ($32.50 per person)

Appetizer (Choice of)

Ravioli stuffed with lobster and tossed with diced tomatoes, scallions, and a lobster cream sauce
Wood-grilled Atlantic salmon served over whipped potatoes with a creamy succotash of corn, onions, sweet peas, and applewood smoke bacon
Slow roasted “twenty-eight day aged” prime rib of beef served with country mashed potatoes and au jus

Wedge of iceberg lettuce, draped with crumbled bleu cheese vinaigrette and topped with bacon and cherry tomatoes
Mixed field greens tossed in a house vinaigrette

Ravioli stuffed with lobster and tossed with diced tomatoes, scallions, and a lobster bisque sauce
Oven roasted half duck served over mango coconut sticky rice, garnished with a cucumber and pickled ginger slaw, drizzled with Hoisin sauce
Wood grilled Atlantic salmon served over whipped potatoes with a creamy succotash of corn, onions, sweet peas, and applewood smoked bacon
Slow roasted “twenty-eight day aged” prime rib of beef served with country mashed potatoes and au jus

Chilled jumbo shrimp served with traditional cocktail sauce
Braised mushrooms with Mornay sauce, served with garlic toast points
Baked artichoke hearts in a garlic Parmesan sauce accompanied with garlic toast points

Wedge of iceberg lettuce draped with crumbled bleu cheese vinaigrette and topped with bacon and cherry tomatoes
Mixed field greens in a house vinaigrette

Roasted breast of chicken stuffed with feta cheese and spinach served over garlic whipped potatoes, finished with a Gouda sauce
Greg Norman’s Australian Premium Striploin ‘Au Poivre’ with roasted garlic mashed potatoes topped with spinach and fried onions
Pan roasted snapper with sun dried tomato pesto cream served over spinach infused risotto
Wood-grilled pork chop rubbed with Los Cruz barbeque seasoning, served with mashed sweet potatoes, sautéed vegetables and finished with a ginger barbeque sauce