Ashyana Banquets

sautéed boneless chicken breast served with wild mushrooms, sundried tomatoes, caperberries, and topped with a feta cheese

crusted with a dijon mustard and pesto breadcrumb mixture and served with fresh basil cream sauce

stuffed with swiss chard, prosciutto, and fresh mozzarella and accompanied by a plum tomato, garlic, chardonnay sauce

served with capers in lemon butter sauce

with spinach and goat cheese, baked in flaky pastry and served with tarragon cream sauce

served with fresh mushrooms and sweet marsala wine sauce

10 oz. filet mignon served with red zinfandel sauce

12 oz. steak served with caramelized onions and pepper brandy mushroom sauce

12 oz. rib chop served with gorgonzola cheese and natural juices

12 oz. roasted prime rib of beef with an herbed sea salt crust and creamy horseradish

14 oz. prime butt steak served with port wine sauce

8 oz. roasted beef tenderloin served with béarnaise sauce

grilled and served with ginger beurre blanc and toasted macadamia nuts

served with tomato hollandaise

served with lemon dill cream

served with lemon dill cream

served with mango chutney and julienne of yellow and red peppers

served with brown butter sauce lobster tails - twin lobster tails served with drawn butter

10 oz. veal chop served with morel cream sauce

8 oz. veal picatta served with mushroom butter sauce

12 oz. porterhouse served with rosemary wine reduction

three tender chops served with rosemary and roasted garlic demi glaze

12 oz. grilled with sautéed julienne of red and yellow peppers and garlic vesuvio sauce

three 3 oz. pork medallions served with apricot mustard sauce

with sour cream

with brown sugar

with lemon butter

with bacon and onions

with red peppers and peas

with onions, almonds, and carrots

with lemons and cocktail sauce

with hot sauce and lemons

with cocktail sauce

with capers, red onions, and toast points

with cocktail sauce and lemons

with pernod-creamed spinach

with spicy cocktail sauce

with garlic bread crumbs

colorful arranged baby belgian endive and bibb lettuces served with roasted eggplant, julienne of peppers, and an apricot

hearts of romaine served with shaved parmesan cheese, garlic croutons, and a tuscan caesar dressing

served with anjou pears, spiced pecans, creamy gorgonzola cheese, and a sweet and sour chive dressing

fresh spinach leaves served with dried cranberries, sugared pecans, crumbled goat cheese, caramelized onions, and a pinot noir shallot dressing

beefsteak tomato and red onions served with blue cheese, kalamata olives, and a coriander red wine vinaigrette

field greens served with slivered carrots, cucumbers, teardrop tomatoes, herbed croutons, and accompanied by two dressings

with a mascarpone cheese crust

with italian parsley

with smoked bacon and sautéed leeks

topped with a garlic crouton and gruyere cheese

with fresh herbs

with lobster meat and brandy cream

spinach, ricotta cheese, and a creamy pomodoro sauce

with julienne of red and yellow peppers and a walnut pesto cream

roasted garlic sauce and grated parmesan cheese