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Third CoursePoultry SelectionsMaryland ChickenSautéed Boneless Breast of Chicken topped with Jumbo Lump Crabmeat -Old Bay Spiced Béurre BlancChicken SaltimboccaSautéed Boneless Skinless Chicken Breast is topped with a Wild Mushroom -Fresh Sage laced Crème Sauce - Garnished with Toasted ProsciuttoChampagne ChickenBoneless Breast of Chicken sautéed with Shiitake Mushrooms - Sun Dried Tomatoes -Artichoke Hearts - Delicate Champagne Cream SauceChicken Grande MarnierBoneless Breast of Chicken sautéed with <strong>Chester</strong> County Mushrooms in aGrand Marnier laced Demi-glace - Garnished with Mandarin Orange SegmentsChicken ChasseurSautéed Boneless Chicken Breast - Fresh Roma Tomatoes - Wild Mushrooms -Smoked Mozzarella Cheese - Served with Tarragon laced Demi-glace•••Seafood SelectionsSalmon ImperialFresh Oven Roasted Salmon topped with Jumbo Lump Crabmeat Imperial topped -Roasted Red Pepper & Whole Grain Dijon Béurre BlancCajun TunaFresh Fillet of Yellowfin Tuna is blackened in a blend of our own lip smacking Spices -Streaked with a Fresh Strawberry Margarita CoulisGrilled Center Cut SwordfishCenter cut Swordfish - grilled and topped with Roma Tomato - Fresh Basil - Balsamic VinaigretteMacadamia Nut Crusted SalmonBoneless Fillet of Salmon topped with a Macadamia Nut - Lemon & Fresh Herb CrustSalmon with ConfettiOven roasted Salmon topped with a colorful array of Red Peppers - Lemon & Orange Zest -Sun Dried Tomatoes - Red Onions - Fresh Herbs - Honey Raspberry Vinaigrette•••
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