Elegant Entrees

These dinners lend themselves to any style of service, whether it be informal family style, semiformal buffet, or formal wait service. Select your entree and specific sides to complete your meal. 20 guest minimum. All prices are per person.

SEAFOOD

Grilled Swordfish
Spicy roasted pineapple Pinot Grigio compote.

Seared Diver Scallop & Pancetta Skewers
Marinated in garlic and smoky paprika.

Grilled Mahi-Mahi
Sweet miso glaze, lomi lomi tomato relish.

Pecan Crusted Salmon
Topped with honey mascarpone grain mustard.

Tilapia with Parsley Pesto
Flakey white fish topped with parsley, garlic, walnuts.

VEGETARIAN

Eggplant Rollotini
Eggplant stuffed with roasted zucchini, yellow squash, sweet bell pepper, onion, parmesan cheese.

Stuffed Portobello
Roasted portobello topped with Moroccan couscous, pine nuts, apricots, currants.

Vegetable Lasagna
Baked layers of pasta and fresh vegetables topped with our own marinara sauce.

Curried Tofu Over Rice
Sweet yellow coconut curry, snap peas, bell peppers.

BEEF

Steaks
Pepper-crusted grilled sirloin, New York strip, or tenderloin filet available with choice of mushroom cream sauce, Bordelaise, or au jus.

Beer Braised Short Ribs
Slow simmered in beer, fennel, and tomato, served with gnocchi.

PORK

Baby Back BBQ Ribs
Slow cooked with our own house spice rub.

Filipino Adobong Ribs
Braised country ribs marinated in soy sauce, coconut milk, garlic, and peppercorn.

Grilled Bone-In Pork Chop
With Chasseur sauce.

POULTRY

Spicy Mango Chicken
Grilled chicken breast glazed with spicy mango chutney.

Confit Citrus Chicken
Tender slow cooked chicken basted with citrus and herbs.

Chicken Marsala
Sautéed chicken breast with mushrooms in a creamy Marsala wine sauce.

Chicken Vesuvio
Roasted chicken, potatoes, carrots, artichokes, onions, herb pan sauce.

Grilled Apple Chai Duck
Leg of duck grilled with an apple cider Chai tea baste.

CARVING STATIONS

Boneless Turkey Breast with a spicy sage rub.

Pecan Crusted Pork Loin served with apple brandy cream sauce.

Top Round of Beef or Prime Rib served with au jus and horseradish sauce.

Mustard Crusted Beef Brisket served with a sweet and smoky barbecue sauce.

Grilled Flank Steak served with steamed tortillas and sofrito sauce.

SIDE DISHES

Starch & Pasta
Garlic Mashed Potatoes
Parmesan Potato Pancakes
Herb Roasted Red Potato
Baked Potato with Sour Cream and Chive
Scallop Potatoes Topped with Gruyère
Mashed Sweet Potatoes
Baked Spiced Plantains
Seasonal Roasted Root Vegetables
Penne Pesto Pasta
Wild Mushroom Couscous

Beans & Rice
Wild Mushroom Pilaf
Red Beans and Rice
Spanish Rice
Wild Rice Medley with Orzo, Lentils, & Peas
White Bean Cassoulet
“St. Louie” Baked Beans

Vegetable
Green Bean Almondine
Green Beans with Caramelized Onions & Blue Cheese
Spicy Glazed Carrots
Teriyaki Snap-Peas, Carrots, and Water
Chestnuts
Seasonal Vegetable Medley
Lemon Butter Asparagus
Brandied Cream-Corn
Broccoli Rabe Sautéed with Garlic
Cauliflower Gratin

DINNER SALADS

Conn’s House Salad - spring mix, carrot, cucumber, radish, tomato, alfalfa sprouts, champagne vinaigrette.

Caesar Salad - romaine, parmesan, croutons, creamy garlic dressing (anchovies optional).

Spinach Salad - baby spinach, goat cheese, roasted beets, candied walnuts, raspberry walnut vinaigrette.

Chopped Lettuce Salad - bacon, bleu cheese, red onion, tomato, croutons, peppery Bloody Mary dressing.

SOUP

Vegetable with Rice
Cream of Broccoli
Homemade Chili
Creamy Corn Chowder
White Bean with Bacon