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<November 2018>
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Sit Down Dinner Entrees


Classic Chicken French - Egg battered chicken breast served with a sherry, lemon butter sauce.

Chicken Baton Rouge - Pecan crusted chicken breast with a madarin orange and red pepper sauce.

Cortland Chicken - Chicken breast stuffed with herbed French bread; accompanied by a sautéed apple, onion and apple cider sauce.

Caribbean Chicken - Jamaican jerk rubbed chicken over grilled pineapple salsa.

Pork Loin Au Poivre - Peppercorn crusted pork loin with a brandy mustard cream.

Asian Pork Loin - Rubbed with Chinese five spice and glazed with a sweet and sour sauce.

Prime Rib - Slow roasted to perfection au jus.

Filet Mignon Au Poivre - Peppercorn crusted serve with Maitre d butter.

Four Cheese Ravioli - Served with sun dried tomato alfredo sauce and garden fresh vegetables.

Penne Primavera - Penne rigate with olives, artichokes, roasted red peppers, garlic and extra virgin olive oil.

Broiled Norwegian Salmon - A filet of salmon topped with hollandaise sauce.

Herb Crusted Mahi-Mahi - Pan roasted and served over risotto with tomato tarragon burre blanc.

Red Snapper Vera Cruz - Mexican spice rubbed snapper filet broiled with a fire roasted tomato coulis and crème fraiche.

Shrimp Scampi - Jumbo fresh shrimp over linguini with a garlic sherry wine sauce.


Entrees served with choice of soup du jour or mixed field greens, and a selection of rice pilaf, roasted red potatoes and chef's fresh vegetable. With the exception of pasta entrees.
All entrees priced accordly

 

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