Banquet Dinner "B"

APPETIZER PLATTERS

Bruschetta, Calamari and Shrimp Eggrolls 

SALAD
Field Bleu Salad
Field greens, balsamic vinaigrette, candied walnuts, Maytag
Bleu cheese and seasonal fresh fruit. 

ENTRÉE SELECTIONS

Pepper Encrusted “Outer Banks” Swordfish
Riccotta dumplings, red Swiss chard and crimini mushrooms.

Grilled Salmon
Served on Steamers risotto, Frangelico glazed broccoli with red
pepper and toasted almonds

Pan Seared Bleu Cheese Petrale Sole
New red mashed potatoes, spinach, tomatoes, with a blue cheese cream sauce
topped with crispy onions. 

Macadamia Encrusted Chicken
Chicken breast encrusted in panko and macadamia nuts served over garlic mashed potatoes and
 julienne vegetables.  Finished with a macadamia buerre blanc.   

Filet Mignon
Hand selected center cut filet mignon, trio potatoes, fresh vegetables,
and a peppercorn demi-glaze .  

Vegetable Pasta
Seasonal vegetables tossed in Steamers homemade marinara served over
Capellini pasta.  Topped with parmesan cheese and fresh basil. 

DESSERT
Chef’s Selection