Venetian River Club Banquet Menus Banquets Menu | Page 8

Plated Entrees
Poultry
Chicken Marsala
Sweet Marsala Wine and Mushrooms
Chicken Milanese
Pan-Fried Chicken Cutlet Topped with Venetian Bruschetta, Drizzled with Aged Balsamic Reduction
Herbed Chicken Roulade
Stuffed with Spinach and Fontina, in a Boursin Cream Lake
Duck A L’Orange
Roast Duck, Grand Marnier and Fresh Orange Zest
Cornish Game Hen
Garlic and Rosemary, with a White Wine and Lemon Beurre Blanc
Chicken Cordon Bleu
Crispy Baked, Stuffed with Ham and Swiss Cheese and Topped with a Parmesan-Dijon Sauce
Chicken Saltimbocca
Baked with Prosciutto di Parma, Spinach, and Parmesan Cheese
Chicken Wellington
Wrapped in Buttery Phyllo Pastry with a Thyme and White Truffle Demi-Glace