Poultry

Rosemary Chicken
A boneless breast of chicken sautéed with smoked ham & sun dried tomatoes.
Served in rosemary, white wine sauce.

Chicken Cordon Bleu

A breaded chicken breast stuffed with smoked ham and Swiss cheese. 
Finished with a chicken veloute sauce.

Chicken Marsala

A boneless breast of chicken sautéed with fresh mushrooms in a Marsala wine sauce.
Chicken Francaise
An egg-battered boneless chicken breast, finished in lemon butter white wine sauce.

 Chicken Parmigano

A breaded breast of chicken with a tomato ragu topped with melted mozzarella.
Served with penne pasta.

Settlers Hill Chicken

A chicken breast stuffed with trinity vegetables, smoked mozzarella and proscuitto.
Topped with a chipolinni balsamic reduction

Grilled Tuscan Chicken

A boneless breast of chicken marinated with fresh herbs. Grilled and served over an orozzo ratatouille,
with a balsamic drizzle.

Beef

Sliced Roast Beef
A slowly roasted beef sirloin top thinly sliced.  Finished with a beef demi-glaze bordelaise sauce.
Prime Rib
A slowly roasted Black Angus ribeye. Topped with beef au jus.
Char Grilled N.Y. Strip Steak
A USDA Choice steak grilled to perfection. Topped with Mushroom demi-glaze...
Chateau Briand
Herb encrusted beef tenderloin slowly roasted. Sliced and served with a Mushroom Demi- glaze. .
Gorgonzola Encrusted Filet Mignon
An 8 oz. grilled Filet Mignon topped with gorgonzola cheese.
Finished with a balsamic demi-glaze reduction.
Fresh Herb Encrusted Lamb chops
A marinated rack of lamb encrusted with a medley of fresh herbs.

Seafood
Stuffed Sole Florentine
A mild flavored filet stuffed with garlicky spinach and seasoned crumb stuffing. 
Finished in a white wine butter sauce.
Cedar Planked Salmon
A salmon filet roasted on a cedar plank. Served with wilted spinach and mushroom risotto.
Finished with a truffle mascarpone drizzle.
Maryland Crab Cake
Lump crab tossed with a brunoise of trinity vegetables. Accented with a hint of citrus and white wine.
Finished with a tangy remoulade sauce. Served with julienned vegetables and rice pilaf.
Grouper al Oscar
A corn crumb encrusted grouper filet topped with  Alaskin King Crabmeat.
Finished with a hollandaise drizzle. Served with fresh asparagus and Garlicky mashed potatoes.
Stuffed Shrimp
3 Large Shrimp stuffed with crab, scallops and spinach stuffing.
Served with bouquet of vegetables and rice pilaf.

Vegetarian

Eggplant Roulade

A breaded eggplant rolled with, roasted red peppers, and fontinella, mozzarella and cheddar cheeses.
Finished with a sherry pesto marinara sauce with sautéed fresh mushrooms and artichoke hearts.
Served over linguine pasta.