spirited leaves tossed in a bacon vinaigrette.

grape tomatoes, fresh mozzarella and basil, topped with balsamic vinegar and extra virgin olive oil.

a traditional caesar with lots of garlic prepared to order and topped with a garlic crouton

chilled chunks of fresh veggies in this classic spanish soup.

individual leaves topped with bleu cheese, chopped pecans and tomatoes, drizzled with a champagne vinaigrette.

sumptuous escargot lightly sauteed in an herbed garlic butter

jumbo shrimp in a spicy garlic oil. a spanish favorite!

pecan and com encrusted scallops baked in a casserole to a golden brown.

fresh calamari sauteed in a garlic fricassee.

pan seared and served over sauteed spinach and oven roasted bliss potatoes, then topped with a light dijon sauce.

chunks of white meat chicken sauteed in balsamic vinegar, with black and green olives, capers, onions and red peppers, then tossed with penne pasta.

a semi-boneless breast of chicken stuffed with granny smith apples, bread crumbs, almonds and fresh herbs, then topped with a spicy bourbon glaze. Served with mashed potatoes, green beans and baby carrots.

a 10 oz. New York strip steak in a brandy and peppercorn demi-glaze, with mashed potatoes and steamed broccoli.

penne pasta tossed with Italian sausages and peas in a pink sauce.