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. *All of our poultry sit down options are created using a boned, supreme breast of chicken butchered in house. The 'Drummy' bone of the wing is left attached for presentation.


  • Boneless Breast of Chicken Bruschetta- our newest specialty. Our select bone in chicken breast stuffed with tomato, feta and basil. Topped with sauce veloute and smooth tomato red wine reduction accents. 28
  • 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. 27
  • 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. 29
  • 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. 24
  • Grilled Chicken Breast- bone-in chicken breast with your choice of 1 of 3 sauces: mango salsa, dijon cream, or tomato herbs and parmesan. 20
  • 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. 22


  • 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. 20
  • 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. 25
  • 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. 27
  • Ginger Marinated Pork Tenderloin- the tenderloin is marinated for 8 hours in our new, fresh ginger soy sauce. Browned to seal in the flavor then baked and sliced into rounds. Topped with ginger soy reduction. 22
  • Herb & Garlic Roast Loin of Pork with Honey Mustard Sauce- Kirby's special honey mustard sauce is spooned over medallions of herb & garlic crusted pork loin. 23.5


  • Grilled North Atlantic Salmon- the fresh salmon is sliced, then grilled and topped with the chef's own light hollandaise. 25
  • 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
  • Red Snapper- pan seared red snapper served with a mushroom and tomato ragu. 27
  • Trout en Papillote- 2 trout filets steam in a parchment 'bag' with fresh spinach, dill, lemon and white wine. 29
  • 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. 40
  • Chilean Sea Bass- Floured, pan seared in olive oil, and baked to golden perfection. Drizzled with a spicy tomato creole sauce. 30

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.


  • NY Strip- 10 oz cut of sirloin, seasoned & grilled to desired temperature. Accompaniments discussed upon request. 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. 34
  • Filet Mignon- beef tenderloin steak wrapped in smoked bacon. Grilled to desired temperature and served atop a crouton. Side sauces upon request.

              4 oz Filet - 25
              7 oz Filet - 31

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


Combination Entrees

  • Mediterranean Grill- Black angus Choice USDA center cut beef sirloin steak skewers with button mushrooms, tomatoes, and red onion. Lemon pesto marinated chicken breast skewers with yellow & green peppers, white onion, & button mushrooms. One of each skewer served with a jubilee of vegetables and Mediterranean cous cous. 28
  • Land and Sea- 4 oz Petite Filet and Red Snapper Filet. 37
**More offerings available upon request.**

Kirby's Private Dining ~ "Elegance In Dining"