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Menus - Center of The Plate


CENTER OF THE PLATE ENTRÉES House Sauces Made Gluten Free

Our entrées can be served as plated meals, family-style dinners, or on self-serve buffet stations.

Below you will find some of our most popular entrée dishes by protein.

CHICKEN: our most requested favorites

  • Chicken Portobello - A marinated chicken breast, grilled and topped with a Portobello mushroom sauce

  • B.B.Q Glazed Chicken - Oven baked chicken breast sliced and basted with a smoky barbecue sauce on a bed of black bean sauce topped with grilled corn salsa and cilantro sour cream

  • Italian Stuffed Chicken Breast - With thin slices of prosciutto ham, spinach and dill Havarti cheese coated with breadcrumbs and baked. Served on a bed of homemade tomato sauce

  • Breaded Chicken Parmesan - Coated with a Italian herb breading, served on a bed of oven roasted tomato sauce with a melted blend of mozzarella, parmesan Reggiano and Romano cheeses

  • Chicken Yakitori - Marinated chicken breast, grilled and glazed with a soy, ginger,  sweet chili sauce topped with a fresh pineapple relish

  • Chicken Picatta - Sautéed boneless chicken breast topped with a creamy lemon, caper sauce

BEEF - PORK - LAMB: our most requested favorites

  • Whole Roasted Beef Tenderloin - Seasoned with house steak rub, grill seared and roasted to medium-rare, sliced and topped with a whiskey green peppercorn sauce

  • Smoked Pork Combo - Whole roasted tenderloin, sliced and served with lightly smoked & slow cooked pork shoulder basted with barbecue sauce (served with a basket of small rolls) 

  • Roast Prime Rib (minimum 20 guests) - Rubbed with garlic, rosemary and cracked peppercorns, slow roasted for hours served with au jus and horseradish cream sauce

  • Chipotle Tenderloin - Whole loin grilled and basted with a chipotle barbecue glaze served on a bed of black bean and tomatillo sauces with grill corn relish

  • Tuscan Style Beef Tenderloin - Roasted medium rare, sliced, and topped with a mixture of stewed tomatoes, garlic, prosciutto and oregano then glazed with Marsala wine sauce

  • Cajun Tenderloin - Whole tenderloin, coated with Cajun spice, char-grilled, and carved, topped with a Shrimp gumbo sauce with corn and peppers

  • Roast Rack of Lamb - Marinated in garlic, olive oil and herbs, roasted to medium rare


SEAFOOD: our most requested favorites

  • Maryland Crab Cakes - Moist cakes of tender blue crab from Maine broiled and served with rouille sauce 

  • Sesame Salmon - Fresh cold water Atlantic salmon, coated with black and white sesame seeds, served with mango and port plum sauces

  • Chipotle Glazed Swordfish - Fresh Block island sword steak grilled and glazed with a house made barbecue sauce, roasted corn salsa, black bean and poblano sauce

  • Oven Baked Great Lakes Whitefish - Seasoned with paprika and herbs, baked and topped with lemon caper sauce

  • Pretzel Crusted Lake Superior Walleye - Oven baked and topped with a lemon and stoneground mustard sauce

  • Mediterranean Style Halibut - Fresh Alaskan halibut topped with a prosciutto herb crust, sautéed and served on a bed of tomato cream sauce, roast eggplant caponata, basil oil and balsamic reduction

  • Spice Seared Thai Salmon - Fresh Atlantic salmon spice rubbed and skillet seared topped with red Thai curry sauce


VEGETARIAN: our most requested favorites

(Additionally,most vegetarian recipes can be made vegan/gluten free. Ask sales representative for details!)

  • Grilled Zucchini Lasagna - With roasted red pepper tomato sauce, layers of pasta and cheese

  • Moroccan Spiced Crepe- A curried mixture of shiitake mushrooms, chickpeas, raisins, and dried apricots, assorted vegetables, wrapped in thin slice of eggplant, served with a tomato curry sauce

  • Swiss Chard Wellington - A highly flavorful mixture of assorted mushrooms, vegetables, bulgur, brown rice, and currants, wrapped in Swiss. Chard, baked, and served on a sweet corn purée and tomato relish

  • Eggplant Parmesan - A classic preparation. Slices of eggplant, coated in garlic herb breadcrumbs, pan seared, and covered with our house tomato sauce, melted cheese, and chopped fresh herbs

  • Roast Vegetable Crêpes - Assorted grilled vegetables, spinach, garlic and onions, blended with Parmesan cheese wrapped with an thin slice of sautéed egg plant served with tomato basil sauce

  • Portobello Wellington - Grilled Portobello mushroom with sautéed spinach, mushroom duxelle, and Gruyere cheese, encased in a delicate pastry, baked golden brown 

  • Southwest Grilled Vegetable Roulade - Assorted vegetables black beans, and corn rolled in an eggplant wrapper, baked and  topped with pico de gallo, black bean sauce, and cilantro cream

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