Venetian River Club Banquet Menus Banquets Menu

Plated Entrees Lamb, Pork, and Seafood Seared Spring Rack of Lamb Braised Cippolini Onion, Port Reduction Roast Leg of Lamb Stout, Honey, and Thyme Sauce Center-Cut Loin of Pork Wild Mushroom and Gruyere Stuffing, with a Carmelized Onion Cream Rosemary Rubbed Bone-In Pork Chop With an Apple Brandy Glaze Grilled Scottish Salmon Honey Ginger Glaze with a Hint of Garlic, or “Bronze” Seasoned with a Light Lemon Beurre Blanc Locally Harvested Redfish or Mahi Mahi Blackened, Topped with a Cold Tropical Pineapple Salsa Butter Poached Sole Stuffed with Crabmeat, with a Dijon Chardonnay Sauce Seared Georges Bank Scallops Drizzled with a Saffron Beurre Blanc Tiger Prawns Lobster-Stuffed, with a Lemon-Butter Langoustine Cream

Venetian River Club Banquet Menus Banquets Menu | Page 9