Capon Francaise
Lightly egg-dipped and gently sautéed in a delicate lemon butter sauce; topped with a medley of diced tomatoes and scallions

Capon Roulade
Filled with spinach, red peppers and shiitake mushrooms; served with a sun-dried tomato and garlic pesto cream sauce

Capon Marsala
Sautéed with sliced fresh mushrooms; enhanced with a Marsala wine sauce

Capon Bernard
Topped with wilted spinach, lump crabmeat and Muenster cheese; oven-baked and served on a white wine butter sauce with diced pimientoes

Grilled Swordfish
Served with a tomato, cilantro, yellow pepper and jicama salsa

Fillet of Salmon
Crowned with a chive and shredded potato crust; served with a citrus beurre blanc and a roasted red-pepper purée

Roast Prime Rib of Beef
Served with crispy fried onions and our tangy sauce béarnaise

Broiled Filet Mignon
Served with crispy fried onions and our tangy sauce béarnaise

Filet Mignon Au Poivre
Lightly coated with cracked black peppercorns; pan-seared and served with a Dijon and brandy demi-glace

Veal Scallopine Piccata
Lightly egg-dipped; pan-seared and served with a lemon and tomato butter sauce

Penn's Surf and Turf
Broiled petite filet mignon accompanied by two crab imperial-stuffed jumbo shrimp

Traditional Surf and Turf
One six-ounce lobster tail teamed with a petite filet mignon

New Zealand Rack of Lamb
Broiled with a Pommery mustard and fresh herb crust; served on a pool of balsamic lamb demi-glace

Saturday Evening Weddings (5 hours)
Friday, Saturday Day and Sunday Weddings (4 hours)

All entrées served with your choice of seasonal fresh vegetables and potato selections
Crusty Italian rolls with whipped butter

PACKAGE WINE SERVICE
Your choice of Paul Masson Red, White, or Blush wine served throughout your dinner.

CUSTOM-APPOINTED WEDDING CAKE