Menu

Sit-Down Dinner Menu Entrees

Sit-down dinner entrees include a vegetable selection and a starch selection to be determined. Sit-down dinner entrees are priced individually after their description.

Poultry

• Boneless Breast of Chicken Claudinus- a Kirby’s creation of bread crumbs, red peppers and artichokes stuffed inside a bone-in chicken breast served on a puff pastry triangle and topped with sauce veloute. 24
• Boneless Breast of Chicken Forrestier- created for the United Nations in Geneva, Switzerland. The breast is stuffed with a special blend of herbs, spices, shitake and Portobello mushrooms wrapped in a puffed pastry. A special white wine sauce is served under the pastry shell. 26
• Chicken Flamenca- a bone-in breast of chicken pan seared and topped with a sauce consisting of sautéed yellow, red and green bell peppers, plum tomatoes, pearl onions and black olives. 21
• Chicken Bonne Femme- the breast is floured and sautéed in olive oil then baked and covered with a light champagne sauce laced with shitake mushrooms, herbs and spices. Served on a puffed pastry triangle. 19
• Chicken Tessinoise- the supreme is pan fried to color and sprinkled with parmesan cheese. A slice of fresh tomato and freshly chopped oregano are added and this is topped with a slice of Swiss cheese and baked to a finish. Served with a smooth marinara sauce. 22
• Grilled Chicken Breast- bone-in chicken breast with your choice of 3 sauces: mango salsa, dijon cream, or tomato herbs and parmesan. 19
• Boneless Breast of Chicken Imperial- the breast is baked to perfection then served in a tomato cream sauce laced with mushrooms and garlic. Topped with freshly chopped parsley. 20

Pork

• Roast Loin of Caribbean Pork- the loin is marinated in a unique blend of tomatoes and herbs and spices from the islands. The loin is then roasted slowly and cut into medallions and topped with black beans and sliced red bell peppers. 19
• Austrian Stuffed Pork- the loin is butterflied and stuffed with a combination of breadcrumbs, whole carrots, herbs and spices then slowly roasted to retain tenderness and flavor. Served with a traditional beer sauce. 22
• Roast Loin of Pork Madagascar- the loin is slowly roasted, cut into medallions and served over a bed of linguini, topped with Kirby's own creamy Madagascar peppercorn sauce. 19
• Pork Wellington- one of our most popular and beautiful entrees. The loin is butter flied and layered with ham, mushrooms and asparagus and wrapped in a puff pastry shell, then baked until golden brown. Served with a sage cream sauce. 25
• Bone-in Pork Chop- grilled to perfection with an apple and cherry sauce. 23

Seafood

• Grilled North Atlantic Salmon- the fresh salmon is sliced, then grilled and topped with the chef's own fresh dill sauce. Lobster Brandy sauce available for $2 extra. 25
• Ocean White Fish- the cod filet is floured and sauteed for color and flavor. Quickly flash baked until required temperature and served with a Creole sauce (garlic, tomato and hot peppers). 23
• Seafood Newburg- fresh shrimp, scallops, lobster and crayfish sauteed and cooked with button mushrooms, onions, cream and a splash of Brandy. Served in a puff pastry case with freshly chopped parsley. 32
• Haddock Ala Basque- fresh haddock is lightly breaded and then baked to a golden perfection. Topped with clarified butter and a lemon wedge. 23
• Swordfish Steak- the swordfish is lightly grilled then baked to a finish and topped with a black tiger shrimp and our meuniere sauce. 30
• Red Snapper- pan seared red snapper served with a mushroom ragu. 25
• Lobster Thermidor- two full lobster tails filled with lump lobster meat and mushrooms in a Thermidor sauce. Topped with fresh grated Gruyere cheese and baked until golden – EXCEPTIONAL! 33

Since our seafood is flown in fresh from the east coast we are able to offer most any type of seafood you may request for your party. Subject to seasonal availability. We require advance notice for these special requests.

Beef

• Slrioin of Beef Marchand De Vin- the whole sirloin strip is marinated for 24 hours in garlic, wine and special seasonings. It is then roasted and served with our Bordeaux shitake mushroom sauce. 28
• Standing Prime Rib- marinated for 24 hours in a select red wine with cracked black pepper and fresh rosemary. It is baked slowly until desired temperature and sliced. Served with Kirby's fresh horseradish sauce. 26
• Chateaubriand- this trimmed beef tenderloin is marinated in red wine, garlic and fresh rosemary. Slowly roasted to desired temperature and then flash baked to produce a charred outer layer. Sliced thin and served with Kirby's own Bearnaise sauce or a shitake mushroom burgundy sauce. 32
• Filet Mignon- a generous beef tenderloin steak wrapped in smoked bacon. Grilled to desired temperature and served atop a crouton. Side sauces upon request. 34
• Aged Prime Rib- a special 31 day aging process which creates a succulent cut of beef. Marinated for 48 hours in a special reserve cabernet sauvignon and roasted garlic with rosemary, thyme and sage. Slowly roasted to desired temperature and generously sliced. Side sauces upon request. 40

**WARNING** any consumption of raw or undercooked animal products could result in serious illness.