 |
| Entree's |
| Filet Mignon - 8 oz. beef tenderloin w/ porcinni mushrooms, pinot noir, veal demi glace & fried zuchinni straws. Served over broccoli rapini & gorgonzola gratin potatoes...$28 Almond Crusted Sea Bass - pan fired chilean sea bass w/ japanese bread crumbs, sliced almonds & a crab sherry bechamel. Served over charred asparagus & wasabi mashed...$26 Braised Oregon Rabbit - slowly simmered in marsala wine & veal stock w/ wild forest mushrooms. Served over cream cheese carrot cakes & almond cranberry rice...$24 Tuna au Poivre - pan fired sashimi tuna w/ grated peppercorns & a brandy dijon demi glace. Served over wasabi mashed & charred asparagus...$21 Orange Whiskey Chicken - marinated 1/2 organic chicken slow roasted w/ southern comfort, triple sec, brown sugar & fresh squeezed orange juice. Served over broccoli rapini & almond cranberry rice...$18 Lamb Osso Bucco - new zealand lamb shank braised w/ tomatoes, kalamata olives, onions, carrots, cumin, paprika, roasted garlic & fresh parsley. Served over roasted vegetable cous cous...$19 Black Gulf Grouper -fresh grouper fillet rubbed w/ brown sugar & island spices, pan fired w/ a mango-cilantro compote. Served w/ swiss chard, mashed sweet potatoes & a lemongrass balsamic reduction...$23 Filet of Venison - seared tenderloin w/ fresh blackberries, raspberries & blueberries, served en glace in a blackberry brandy demi glace w/ cream cheese carrot cakes & sweet potato mashed...$29 Pesto Seared Scallops - sea scallops rubbed w/ basil, garlic, parmesan & olive oil. Served over angel hair pasta tossed in imported white truffle oil w/ plum tomatoes, fresh parsley & balsamic glace...$20 |
 |
 |
 |
 |
 |
| The Stella Blue Catering Company Robert C. Gruver Chef/Owner Call anytime: 727-692-0866 for quotes and appointments. or e-mail: [email protected] |
| click on the picture above to go to my wife's website www.tammysmurals.com |
