Entrees
- Chicken, Pork, or Shrimp Gyosas – mini Japanese dumplings served with appropriate dipping sauces. (Plum, Apricot & Soy, or Tarragon Mustard Mayo)
- Sampling of Filo-triangles – cranberry& brie, roasted chicken & vegetable, brie & pear, wild mushroom & herb
Risottos’
- Soft Shell Crab – with leeks and gremulade atop seafood broth risotto
- Grilled Lobster Risotto – with Shiitake mushroom crisped and saffron crème fraiche
- Roasted vegetables – with sun-dried tomato, artichoke heart, and peas with vegetable stock risotto
Beef
- Filet of Beef Tenderloin with Rosemary Garlic, and Pistachios
- Beef Wellington
- Prime Filet with Peppercorn Sauce
- Grilled Medallions of Beef with Wild Mushroom Sauce
- Beef Tenderloin with Herb Cheese and Red Wine Sauce
- Lobster Stuffed Tenderloin
- Roast Prime Rib of Beef
- Surf and Turf Kabobs
- Meat Lasagna
- Cajun Meatloaf
- Beef Bourguignon
- Meat Manicotti
- Glazed Corned Beef Brisket
- Shabu-Shabu
- Prime Rib of Beef – with au jus served with chef’s potatoes & seasoned vegetables
- Filet of Devon – topped with crab & aged provolone served with hunter sauce (Chasseur)
- Seared Marinated Strip Steak – with roasted fennel & white bean ragout and haricots verts
- Lobster Stuffed Tenderloin – accompanied by chef’s potatoes & seasoned vegetables
- Traditional Prime Filet with Horseradish Sauce
Poultry
- Pecan Breaded Chicken
- Chicken Breast Sautéed with Fontina, Spinach and Sun-Dried Toppings
- Grilled Chicken Breast with Roasted Peppers and Basil
- Stuffed Chicken Breast Primavera
- Rosemary Chicken with Garlic and Pine Nuts
- Smoked Turkey and Chutney on Petite Muffins
- Stuffed Chicken Breast with Sun-Dried Tomatoes and Fontina Cheese
- Chicken Riesling
- Chicken Wellington
- Chicken Breast with Leeks and Sun-Dried Tomatoes
- Chicken Curry with Condiments
- Sherried Artichoke Chicken
- Spinach Stuffed Chicken Breast
- Chicken Divan
- Chicken Dijonnaise
- Chicken L’Orange
- Tarragon Chicken Breast
- Lemon Mustard Chicken
- Grilled Chicken Breast with Tomato Basil Salsa
- Chicken and Fettuccine Alfredo
- Chicken Tetrazzini
- Dried Cranberry Stuffed Chicken Breast
- Roasted Half Chicken – with fig and ginger risotto, finished with a leek & port wine demi-glaze
- Boneless Breast of chicken – stuffed with asparagus and boursin cheese with a wild mushroom sauce atop sour cream and butter-whipped potatoes
- Herb Seared chicken Breast – with Yukon Gold potato hash & broccoli Raab with a sage & read wine sauce
Veal and Lamb
- Butterflied Leg of Lamb with Roasted Tomato Olive Sauce
- Herbed Veal Chops with Wild Mushrooms and Fresh Herbs
- Herb-Crusted Rack of Lamb
- Veal Medallions - with Roasted Red Peppers and Italian Plum Tomato Sauce
- Veal Marsala
- Crown Roast of Lamb
- Veal Tonnato
- Leg of Veal with Tarragon Mustard Sauce
- Veal Oscar
- Veal Parmesan
- Veal Scaloppini ala Crème
- Rack of Veal
- Spinach Stuffed Veal Breast
- Rack of Lamb En Croute
- Veal Medallions - Stuffed with Sun-dried Tomatoes, Fresh Spinach & Feta Cheese
- Roasted Boneless Leg of Lamb
Seafood
- Poached Salmon - with Lemon Mustard or Cucumber Dill Sauce
- Seafood Lasagna
- Pesto Scallops with Pine Nuts
- Salmon Teriyaki
- Mahi Mahi - with Macadamia Breading and Pineapple Salsa
- Grilled Tuna Steaks with Creole Sauce
- Crab Mornay
- Seafood Marsala
- Crab Imperial
- Coulibiac
- Crab Cakes – Broiled or Fried
- Stuffed Shrimp
- Salmon Steaks with Mustard Sauce
- Salmon En Croute
- Seafood Newburg
- Oriental Seafood
- Seafood Stuffed Jumbo Shells
- Shrimp Etoufee
- Crab Stuffed Portobello Mushroom
- Lobster Thermidor
- Raw Clams and Oysters
- Smoked Scallops
- Trout and Mussels
- Jumbo or Large Shrimp with Cocktail Sauce
- Crab Fingers
- Peppered Mackerel
- Grilled Salmon with Mango Salsa
- Seafood Tortilla Lasagna
- Poached Salmon – with a cucumber dill sauce
- Jumbo Lumped Crab Cakes – fried or broiled served with chef’s potatoes & seasonal vegetables
- Coriander Curry Seared Red Snapper – with boiled new potatoes, broccoli raab in roasted garlic broth.
- Chinese Barbequed Salmon – wasabi & ginger risotto cake
- Sweet Potato Crusted Halibut – with ratatouille and rosemary onion crisps
- Ceavicia of Tuna – with papaya and ginger salad & cilantro corn bread
- Sushi - tuna, crab, veggie, etc.
- Seared Sea Scallops – oven dried tomato and crab ragout with shallot and grand mariner drizzle.
Pork
- Stuffed Pork Tenderloin
- Roast Pork Tenderloin with Mustard Sauce
- Black Pepper Seared Pork Loin – stuffed with pale-ale braised cabbage, chive crushed Yukon Gold potato, pear & Riesling compote
- Mustard Seed-crusted Pork Medallions with Red Wine Sauce
- Sweet Pork Dumplings – with Chinese Five, spiced broth, and glass parsley
Meatless Alternatives
- Vegetable Stuffed Portobello Mushrooms
- Vegetable Lasagna
- Cheese Lasagna
- Sun-Dried Tomato Ravioli with Alfredo or Pesto Sauce
- Tofu Veggie Kabobs
- Pasta Primavera
- Fettuccine Alfredo
- Spinach Lasagna Rolls
- Macaroni and Cheese
- Wild Mushroom Flan – with caramelized onion, fresh thyme, and crème fresh
- Almond Brie Spread – accompanied with apple & pear slices and French baquettes.
- Stuffed Portabella Mushrooms – gruyere and tarragon topped with eggplant caviar
Side Dishes
- Vegetable Medley Casserole
- Glazed Cranberry Carrots
- Sour Crème & Horseradish Mashed Potatoes
- Cranberry Brown Rice Pilaf
- Manchego Cheese Smashed Potatoes
- Rhein’s Signature Stuffed Potatoes - Cheddar, Cheddar Bacon, Swiss Onion, etc.
- Rosemary Roasted Potatoes
- Wild Rice with Apricots, Raisins and Nuts
- Toasted Bulgar and Pine Nuts
- Steamed Asparagus with Dijon Butter
- Brown Sugar Glazed Carrots
- Grilled Asparagus with Dijon Butter
- Zippy Rice Pilaf
- Baby Belgian Carrots with Seedless Grapes
- Orange Lemon Carrots
- Creamy Garlic Pasta with Mushrooms and Prosciutto
- Macadamia Rice Pilaf with Pineapple and Golden Raisins
- Peanut Crusted Sweet Potatoes L’Orange
- Pasta Pilaf
- Asparagus Bundles
- Veggie Baskets
- Cheese Tortellini and Pesto Sauce
- Over-Stuffed Potato Skins
- Stir Fried Vegetables
- Sun-Dried Tomatoes and Sugar Pea Salade
- Basil Scalloped Potatoes
- Oven Roasted New Potatoes and Onions
- Potato Gratin with Boursin
- Angel Hair with tomatoes and Shallots
- Hot and Spicy Noodles
- Wild Rice with Honey and Walnuts
- Hawaiian Rice Pilaf
- Lemon Broccoli Risotto
- Saffron Rice Pilaf
- Steamed Vegetable Mélange
- Green Beans Almondine
- Snap Peas with Mushrooms
- Cheddar Stuffed Red Bliss Potatoes
- Saffron Rice with Sun-Dried Tomatoes
- Bulgar and Wild Rice Pilaf
- Steamed Broccoli and Red Peppers
- Escalloped Apples
- Fettuccine Primavera
- Eggplant Parmesan
- Whipped Sweet Potatoes
- Oven Roasted Garlic Potatoes
