MEAT

Oven-Roasted Beef Tenderloin
on roasted shallot mashed potatoes with a grilled portobello mushroom fan, haricots verts, delicate crumbled bleu cheese and a port wine reduction

Beef Tenderloin and Gulf Shrimp
with a brandy peppercorn sauce, char-grilled vegetables and oven-roasted potatoes

* Horseradish-Crusted Rack of Lamb
with a ragoût of Tuscan style vegetables and boulanger potatoes

Cedar-Grilled Veal Chop
atop Parisian yams and braised bitter greens covered with a spicy chasseur sauce

Beef Tenderloin Medallion and Half Lobster Tail
surrounded by roasted baby vegetables and steamed new potatoes
with a citrus butter sauce

POULTRY

Pan-Roasted Chicken Breast
lemon thyme roasted fingerling potatoes, garden vegetables and arugula topped
with a meyer lemon caper reduction

Oven-Roasted Chicken Breast
with Lyonnais potatoes, sugar snap peas and a cabernet reduction

Herb-Encrusted Chicken Breast
with country style mashed potatoes, baby vegetables
and a rosemary demi-glace

Roasted Moulard Duck Breast
over a bed of oven-roasted sweet potatoes, caramelized vegetables and a pomegranate-mint reduction

SEAFOOD

Herb-Crusted Salmon Filet
over wild rice pilaf, haricots verts and roasted beets with a pomegranate reduction

* Herb-Poached Halibut
on a vegetable saffron risotto, topped with a Kalamata
olive tapenade and drizzled with a red pepper coulis

Maine Lobster
sautéed with farfalle, scallions, black olives and tomatoes in a
chardonnay cream reduction

* Pan-Roasted Salmon and Halibut
over basmati rice and baby vegetables served with a puff pastry
diamond and a tomato and lemon-thyme coulis

Cardamom Sautéed Shrimp and Scallops
over grilled scallions and creamy polenta with fresh raspberries

Char-Grilled Yellow Fin Tuna
over haricots verts and basmati rice with a minted lemon reduction

Chilean Sea Bass
with sauteéd baby spinach, roasted wild mushroom orecchiette,
garden vegetables and a lemon champagne glaze

Herb-Crusted Mahi Mahi
served with marinated Hawaiian pineapple,
seasonal vegetables and fingerling potatoes

VEGETARIAN

* Crisp Polenta Cakes
with grilled portobello mushrooms over steamed spinach
and vegetables on a charred tomato coulis

* Parmesan-Crusted Vine-Ripened Tomato
stuffed with vegetable risotto, grilled asparagus, Kalamata
olive tapenade and drizzled with an aged balsamic vinegar

* Herb Crusted Tofu
served with grilled portobello mushrooms, baby vegetables, fire-roasted fingerling
potatoes and bitter greens

* Hampshire House Healthy Cuisine – low in fat and cholesterol.