• BEEF (Carving Station) 
• Classic Steamship Roast

Two-tone Baked Potatoes with Sweet and Russet
California Mixed Vegetables 

• BEEF (Carving Station) 
• Shiner Smokehouse Crown Roast

Cabbage Rolls with Rice Pilaf and Savory Tomato Sauce  

• BEEF (Carving Station) 
• Spice Crusted Prime Rib Au Jus

Rosemary Roasted Baby Red Potatoes
Sauteed Baby Carrots 

• BEEF (Plated) 
• Cider Glazed Tenderloin Medallions with Vidalia onion Cream

Saffron Yukon Gold Potatoes (Brunoise)
Haricot Vert with Maple Bacon 

• BEEF (Steaks)   Add-ons include Grilled Onions, Sauteed Mushrooms, and/or Grilled Shrimp Skewer 
• Bacon Wrapped Filet set on Wild Mushrooms Demi- Glace

 Garlic Mashed Potatoes
Grilled Asparagus 

• Marinated Grilled Ribeye finished with Herbed Compound Butter

Grafton Village Cheddar Mashed Potatoes
Grilled Asparagus 
Chipotle Broiled New York Strip Steak Au Jus
Roasted Red Pepper Mashed Potatoes
Green Beans with Red Onions and Tomato 
 
BISON 

• Wine Braised Bison Steak with Savory Fig Jelly

Sweet Potato and Root Vegetable Gratin
Fig Flowers 
 
PORK 

• Ancho Chile Smoked Pork Loin with Caramelized Figs and Onions

Roasted Red Pepper Mashed Potatoes
Green Beans with Red Onion and Tomato 
Maple and Balsamic Glazed Pork Tenderloin
Wild Mushroom Risotto
Roasted Butternut Squash with Apples  

• Dijon Marinated Pork Roulade filled with Grilled Corn Succotash

Roasted Rosemary Mashed Potatoes with Potato Lattice
Grilled Asparagus Bundles 
Jack Daniels Brined Double Cut Pork Chops stuffed with a Spicy Cornbread Dressing
Wilted Spinach and Mushrooms
Roasted Beets 
 
LAMB (carving station) 

• Rosemary Roasted Leg of Lamb Au Jus

Squash Pancake served with
Fall Vegetable Medley (butternut squash, carrots, parsnips, Brussells sprouts) 

• Lamb Chops with Balsamic Reduction

New Potatoes with Balsamic and Shallot Butter
Ratatouille 

• Wine and Honey Marinated Loin of Lamb served with a Clove Infused Aioli

Basmati Rice Saffron and Thyme
Sauteed Baby Carrots with Tops 

CHICKEN 

• Crab Stuffed Chicken Breast with Lobster Sauce (Lump Crab, Morel s, Hazelnuts, and Basil)

Brown Rice Pilaf
Broccoli Rabe  

• Grilled Tequila Lime Chicken Breast with Smoked Poblano Cream

Cilantro Scented Rice Pilaf
Southwest Salad (smoked corn, black beans, red bell pepper) 

• Moroccan Chicken with Peach Chutney

Couscous with Dates and Toasted Almonds
Fresh Arugula and Parmesan Salad 

• Roasted Cornish Hens stuffed with Chorizo and Herbs

Roasted Sweet Potatoes
Grilled Tomatoes with Basil and Red Onions 

• Pan Seared Breast of Chicken with Asian Plum Sauce on a bed of

Ginger Scented Rice
Asian Mixed Veggies (Broccoli, Carrots, Snow Peas, Water Chestnuts) 

• Classic Airline Breast Coq au Vin

Herbed Parsnips, Potatoes, and Carrots 
Roasted Poussin with Cointreau Parsnip Puree
Roasted Garlic Mashed Potatoes and Gravy
Blanched Green Beans with Toasted Almonds 
 
DUCK 

• Coriander Crusted Breast of Duck with Micro Greens with Spicy Mustard Sauce

Wild Mushroom Rice Pilaf
Baby Carrots and Parsnips with Tops 

• Citrus Roasted Breast of Duck in Savory Orange Sauce

Roasted New Potatoes
Baby Carrots and Snow Peas 

• Bourbon and Brown Sugar Glazed Roasted Duck topped with Mascarpone and Caramelized Onion

Sweet Potato Medallions
Haricot Vert with Pine Nuts (Basil, Garlic, Olive Oil toasted) 

• Cranberry Glazed Duck with Jalapeno Drizzle

Thyme infused Wild Rice Pilaf with Raisins and Hazelnuts
Fall Vegetable Medley (artichoke hearts, onions, asparagus tips) 

QUAIL 

• Roasted Quail with Peach Porcini Mushroom Hash with Black Pepper Cream

Wild Mushroom Ravioli
Freshly Wilted Spinach

• Herb Roasted Butterflied Quail

Long Grain Rice Pilaf  
Cauliflower, Carrot Strips, and Celery 

FISH 

• Pan Seared Salmon with Havarti Dill Cream

Herb Scented Basmati Rice
Broccoli Florets with Lemon Butter 

• Garlic Brushed Monkfish Filet with Red Currant Sauce

Black Risotto
Wild Mushroom Medley  

• Orange Pepper Seared Ahi Tuna with Reduced Armagnac

Wild Rice Pilaf with Dried Plums 
Grilled Asparagus with Lime Butter 

• Walnut Crusted Salmon with Blackberry Jus on

Linguini with Brandy Butter
Grilled Vegetables (eggplant, zucchini, red peppers) 

• Sea Bass en Papillote

Penne Pasta with Fresh Roasted Vegetables and Herb Cream Sauce 

• Panko Crusted Blue Crab Stuffed Swordfish Steak with Saffron Foam

Grilled Red Skin Potato Medallions
Roasted Red Peppers, Sweet Peas, and Corn Medley 

SEAFOOD 

• Lobster (3 choices of preparation)`
• Broiled Open with Lemon Butter
• Grilled with Herb Butter
• Lobster Medallions with Lemon Cream

Sides; Starch; Garlic Mashed Potatoes, Roasted Red Potatoes, Baked Potato
            Vegetable; Grilled Asparagus, Broccoli, Cauliflower, Sauteed Carrots 

• Shrimp (2 choices of preparation)
• Shrimp Scampi
• Spicy Grilled Shrimp Skewers

Sides; Starch; Garlic Mashed Potatoes, Roasted Red Potatoes, Baked Potato
           Vegetable; Grilled Asparagus, Broccoli, Cauliflower, Sauteed Carrots 

• Blue Crab with Avocado Cream and Toasted Almonds

Lemon and Thyme Scented Jasmine Rice
Grilled Asparagus Bundles 

VEGETARIAN

• Vegetarian Lasagna
• Seasonal Grilled Vegetable Medley
• Eggplant Parmesan over Linguine