Dinners Include:

Starch

Dauphinois Potatoes, Yukon Gold Mashed Potatoes or Baby Red Potatoes.

Vegetable

Asparagus with Red Pepper Vinaigrette,

Sautéed Green Beans with Bacon and Dill or Frangelico Carrots.

Dessert

Angel Food Strawberry Shortcake, Double Chocolate Raspberry Torte,

Bananas Foster Sundae or Bailey’s Cheesecake.

DINNER SELECTIONS

Served with Club Salad, Starch and Vegetable,

Freshly Baked Bread and Coffee, Tea or Milk.

BEEF

NEW YORK STRIP STEAK
Charbroiled, Served with Sautéed Mushrooms and Steak Butter.

ROAST PRIME RIB OF BEEF

Oven Roasted, Au Jus and Sour Cream Horseradish Sauce. (Minimum of 16)

FILET MIGNON STEAK

Charbroiled with Fresh Herbs and Seasonings, Mushroom Cap and Steak Butter.

STEAK DE BURGO

Twin 4-ounce Medallions of Beef Tenderloin Sautéed in Sweet Basil Butter, Olive Oil,

Garlic and Herbs; Finished with Cognac and Sweet Marsala Wine.

CANDLELIGHT DUO

Twin 4-ounce Medallions of Beef Tenderloin; Served with Diane and De Burgo Sauces.

PESTO GRILLED FILET MIGNON

Charbroiled 6 oz. Filet, Seasoned with Basil Pesto, Topped with Creamy Brie Cheese

and Glazed with Peppercorn Demi-Glace.

SEAFOOD

ATLANTIC SALMON FILLET

Charbroiled and Served with Dijon-Chive Cream Sauce.

SEAFOOD SAMPLER

Charbroiled Giant Scallops, Black Tiger Shrimp and Atlantic Salmon;

Served with Rémoulade Sauce, Fresh Lemon and Herb Garnishes.

BAKED SALMON FILLET IN PUFF PASTRY

Seared Salmon Fillet Baked in Puff Pastry with Spinach, Mushrooms, and

Monterey Jack Cheese; Finished with Saffron Cream Sauce.

POULTRY

CHICKEN CHAMPAGNE

Sautéed Breast of Chicken with Button Mushrooms, Glazed with Champagne Cream Sauce.
Served with Chef’s Choice Fresh Vegetable.

CHICKEN MARSALA

Breast of Chicken Sautéed with Fresh Mushrooms, Pearl Onions and Marsala Wine Sauce.

Served with Chef’s Choice of Fresh Vegetable.

STUFFED CHICKEN BREAST

Chicken Breast Stuffed with Fresh Asparagus, Red Bell Pepper, Spinach Leaves,

and Monterey Jack Cheese. Served on Marsala-Basil Cream Sauce.

ROSEMARY CHICKEN

Rosemary-Garlic Marinated Chicken Breast Charbroiled, Finished with Artichoke Relish

and Brie Cheese.

PECAN CHICKEN BREAST

Pecan Crusted Chicken Breast Sautéed and Served with Apricot Compote.

SESAME CHICKEN

Sesame Seed Crusted, Charbroiled Teriyaki Chicken Breast with Orange-Soy Glaze,

and Jicama Sweet Corn Relish.

TUSCAN CHICKEN

Charbroiled Chicken Breast with Fresh Mozzarella, Bruschetta Tomatoes, and

Asiago Cream Sauce.

PORK

ROAST RACK OF IOWA PORK LOIN

Slow Roasted with Cabernet-Currant Glaze.

APPLE STUFFED PORK CHOP

Roasted Iowa Pork, Filled with Tart Apple Stuffing and Finished with Onion Cream Sauce.

MUSHROOM CRUSTED PORK CHOP

Roasted Iowa Pork, Rubbed with Dijon Mustard and Mushroom Powder;

Served with Red Wine Demi-Glace.

CHARBROILED PORK CHOP

Charbroiled Seasoned Iowa Pork Rib Chop.

COMBINATION PLATES

STEAK AND CHICKEN MARSALA

Charbroiled 5-ounce Filet Mignon and a Sautéed Chicken Breast.

Served with Marsala Sauce.

IOWA SURF AND TURF

Charbroiled 6-ounce Filet Mignon and Four Charbroiled Shrimp, with Beurre Blanc Sauce.

STEAK AND SALMON

Charbroiled 5-ounce Filet Mignon with Merlot Sauce and Charbroiled Fresh

Atlantic Salmon Fillet with Dijon-Chive Cream Sauce.

STEAK AND LOBSTER

Charbroiled 5-ounce Beef Tenderloin and a Baked 7-ounce Lobster Tail.

STEAK AND PESTO BRIE CHICKEN

Charbroiled 5-ounce Filet Mignon and a Pesto Marinated Chicken Breast

Charbroiled and Topped with Brie Cheese.

STEAK AND CHILEAN SEA BASS

Charbroiled 5-ounce Filet Mignon and Potato Crusted Sea Bass Fillet

Seared, and Finished with Beurre Blanc Sauce.

VEGETARIAN

PASTA PRIMAVERA

Chef’s Choice of Pasta with Broccoli, Carrots, Onions, Snow Peas, and Alfredo Sauce.

PORTOBELLO STACKER

Marinated Portobello Mushroom, Charbroiled with Red Bell Peppers, Zucchini,

Yellow Squash, Red Onions, and Mozzarella Cheese. Finished with Roasted Red

Pepper Vinaigrette.