Plated Dinner Menu – Combination & Surf & Turf Selections
Each entrée includes: Garden Salad with three house-made dressings (salad upgrades available), Chef’s selection of potato, pasta, or rice, fresh seasonal vegetables, sauce and garnish, and freshly baked breads with butter.
Beef & Chicken Combinations
Beef Jim Beam Sirloin and Chicken Breast – Jim Beam glazed petite sirloin with your choice of chicken breast.
Beef Tenderloin Mignon and Chicken – Petite tenderloin with maître d’ butter and your selection of chicken breast.
Beef & Seafood Combinations
Beef Sirloin and Shrimp – Center-cut sirloin steak coupled with large shrimp Four Seasons.
Beef Tenderloin Filet Mignon & Lobster Tail – 8 oz. filet mignon with 8 oz. cold-water lobster tail, served with drawn butter, demi-glace, and lemon.
Beef Tenderloin Filet Mignon & Crab Legs – Grilled filet mignon with rosemary demi-glace, served with king crab legs and lemon butter.
Beef Tenderloin Filet Mignon & Salmon – Filet mignon with rosemary demi-glace, served with salmon and pesto cream sauce.
Beef Tenderloin Mignon & Salmon – Center-cut filet mignon paired with grilled salmon.
Beef Tenderloin Mignon & Scallops – Petite tenderloin with balsamic demi-glaze and a pair of pan-seared sea scallops.
Beef Tenderloin Mignon & Shrimp – Petite tenderloin with maître d’ butter and a trio of blue shrimp with lobster cardinal sauce.
Beef Tenderloin Mignon & Shrimp Scampi – Beef tenderloin with shrimp scampi, served with portabella mushroom sauce, garlic beurre blanc, and lemon crown.
Chicken & Seafood Combinations
Chicken & Fresh Fish du Chef – Medallions of chicken with the fresh fish of the day, marinated and grilled with two sauces, lemon crown.
Chicken and Shrimp – Chicken piccata with a trio of scampi-style shrimp in garlic butter.
Chicken Framboise with Pork Loin – Pepper-crusted pork loin paired with chicken framboise, served with grilled tomato basil relish and raspberry sauce.
Seafood & Shellfish Combinations
Crab and Lobster – King crab legs paired with broiled lobster tail, served with drawn butter and lemon crown.
Duck Breast & Scallops – Szechwan duck breast with pan-seared scallop, ginger honey soy, and orange beurre blanc, lemon crown.
Veal & Lobster Tail – Veal medallion with morel crème sauce paired with lobster tail, lemon crown.