Tossed with chorizo, onions, red pepper and garlic, served with toasted parmesan-herb bread

Grilled tenderloin served on fried eggplant, sauteed arugula, roasted red pepper and a horseradish cream sauce

Seared scallops over citrus salad with a creamy riesling sauce

Sampling of five artisanal cheeses paired with condiments

With roasted tomato, goat cheese and basil

Served with roast red pepper remoulade and a creamy mustard sauce over mixed greens

2 Housemade crepes filled with lobster and mushrooms in a creamy madeira sauce

6 Oysters grilled with garlic butter and parmigiano-reggiano, served with housemade hot sauce and lemon

Hoisin glazed, served over basmati rice and ginger sauteed haricot vert

Topped with shrimp and scallop stuffing, served with sauteed spinach and shiitake mushrooms, and a creamy shrimp sauce

Pan roasted, topped with tomato confit and roasted eggplant over grilled potatoes in a saffron broth

Pan seared, served with red grape coulis, wild rice cake, baby carrots, topped with cracklins

Red wine and rosemary marinated new zealand lamb served over mashed potatoes, vegetables and minted sauce

Bourbon marinated, served with cornbread pudding and sauteed spinach

Stuffed with goat cheese, sun-dried tomato and spinach, served with roasted red bliss potatoes and vegetables

Wine and herb marinated chicken, house made sausage, and broccolini over gemelli in garlic sauce

Topped with portobello mushroom, roasted red pepper, caramelized onion and sauteed arugula

Grilled black angus beef served with sauteed onions, mushrooms, chipotle ketchup, bacon, choice of cheese and waffle chips

Served with truffled burgundy sauce, vegetables, and a blue cheese potato knish

12 Ounce peppercorn encrusted sirloin steak, served with mashed potatoes, glazed carrots and brandy cream sauce