Southwestern Cornish Game Hen $31.75 per guest

Margarita shrimp with a black bean and roasted bell pepper salad.
Served in a martini glass, the shrimp is marinated with lime, tequila, triple sec and chili, then grilled. Served on top of a fun salad. Tortilla strip garnish.

Roasted cornish game hen
A game hen half is roasted with ancho chile and spices, served with a corn and chorizo stuffing, in a corn-husk boat.

Cranberry lemon pilaf with
silvered almonds

French haricot verts green beans
With a toasted almond butter.

Chocolate caramel bread pudding
Baked with a touch of ancho chile for richness. Fresh whipped cream and mint leaf garnish.

Pork Tenderloin $31.95 per guest

Grilled quail salad from the "21 club"
in Manhattan.
A juniper berries, molasses, chile and orange juice marinated quail is grilled and served on mixed field greens, tossed with a tarragon, mango and toasted pumpkin seed dressing.

Pork tenderloin with a dried cherry chutney and a caramelized
onion sauce
Served sliced.

Wild rice and herbed rice pilaf

French haricot verts green beans
With a toasted almond butter.

Pear Riesling Trifle
Two Rivers Winery's award winning Riesling, fresh pear puree and vanilla genoise cake are layered in a glass. Topped with a candied violet and fresh mint leaves.

Grilled Tenderloin & Tamales
$37.65 per guest

Pear and duck confit salad
Duck confit, Bleu d'Auvergne cheese and pecans on baby greens, sherry vinaigrette.

Grilled beef tenderloin with mushroom tamales
Our 8 oz. grill-seared tenderloin is served with 2 soft and fluffy mushroom tamales, sautéed mushrooms, and a silky Madeira and butter sauce.

Butter glazed zucchini ribbons

Parsnips and carrot purée

Individual chocolate cream croquenbouche
A small tower of chocolate-filled cream puffs, with a vanilla créme Anglaise.

Grilled Tenderloin with Bordelaise $36.15 per guest

Walnut and blue cheese tart with cranberries
Served on top of baby greens, with a walnut oil vinaigrette.

Grilled beef tenderloin with
Bordelaise sauce
Our 8 oz. tenderloin is served with a rich, velvety red wine sauce. Served with caramelized carrots and shallots.

Yukon gold and cream mashed potatoes with purple Peruvian potato garnish

French haricot verts green beans
With a toasted almond butter.

Port and tangerine poached pear
Served with a port reduction sauce, and tangerine whipped cream, mint leaf garnish