Venetian River Club Banquet Menus Banquets Menu

Combination Plates Pan Seared Herb-Crusted Atlantic Salmon Champagne Chive Butter Sauce - AND - Grilled Petite Flat-Iron Steak Shallot Confit Garlic Crusted Bistro Steak Port Wine Demi - AND - Spinach and Fontina Chicken Roulade Boursin Cream Sauce Thick-Sliced Lamb Chop Rosemary Rubbed, with Mint Jelly - AND - Duck A L’Orange Seared Tournedo Tenderloin Sauce Bearnaise - AND - Georges Bank Scallops Lemon Herb Butter Petite Filet of Beef Forest Mushroom and Cognac Demi - AND - Crab Stuffed Shrimp or Baked Lobster Tail Mousseline and Creamed Leeks Drawn Butter and Sliced Lemon Chateaubriand Black Pepper Crusted, Sauce Perigourdine - AND - North American Lobster Tail Langoustine Cream, Drawn Butter

Venetian River Club Banquet Menus Banquets Menu | Page 11