With Shrimp, Scallops, Lobster and Lump Crab tossed with Tarragon, Champagne Vinegar and Truffle Oil

With Basil Pesto, Sliced Tomatoes and a Sweet Balsamic Syrup

With Pico de Gallo and Red and Yellow Pepper Coulis

Stuffed with Crab and served with Avocado puree and a yellow tomato horseradish compote

With Cured Meats and Black Grapes

With Baby Greens, Toasted Peanuts, Red Grapes, Red Onions, Shredded Chicken and Multigrain Croutons

With Bacon, Button Mushrooms, Hard Boiled Egg, Croutons, Red Onions and a House Made Catalina Dressing

With Buttermilk whipped potatoes, Stewed Tomatoes with Corn and Leeks, Steamed Asparagus and a Cajun Red Remoulade

With Horseradish Whipped Potatoes, Baby Shrimp and Corn Sauteed, Steamed Broccolini and a Tomato Chive Vin Blanc

With Yukon Gold Potato Lynonaise, Zucchini and Yellow Squash Noodles, Baby Carrots and a Garlic Thyme Brown Butter Sauce

With Cous Cous, Mixed Garden Vegetables, Sauteed Spinach and a Tomato Coulis

Over Fuseli Bucati with Shitake Mushrooms, Roasted Red Pepper, Broccolini and a Chicken Broth and Extra Virgin Olive Oil Emulsion

With Witted Spinach and a Roasted Tomato Cream Sauce

With Specialty Peach Ice Cream