mixed wild mushrooms sautéed with an herb butter drizzled with extra virgin olive oil

farm raised helix snails' sautéed with garlic, shallots, mushrooms and diced ham in a rich burgundy sauce

a french specialty, puff pastry pillow in a creamy herb white wine sauce, with the chef's daily preparation choice of asparagus spears or sautéed mushrooms

sautéed gulf shrimp in a lemon garlic butter blanc sauce. if you are looking for a wowed flavor, try our shrimp scampi with "pernod" , wonderful tasting, wonderful flavors, this is assuring to the awaking of the taste buds

chef' bryon's famous slow hickory smoked wild salmon sliced paper thin topped with capers, diced red onions and lemon served with toast points

the chef's blend of duck liver and cognac into an airy mousse served with toast points and aspic

large gulf shrimp poached and chilled served on a bed of julienne greens with a spicy tangy classic cocktail sauce

made with or with out cream. please consult your server regarding choices of the day

a crock of rich onion soup, topped with seasoned croutons, gruyere cheese, baked to a golden brown

fresh baby greens, cucumbers, greek olives, julienne peppers, green scallions and roma tomatoes, topped with feta cheese, tossed in a lime dressing

hearts of palm spears with prawns (golf shrimp) over a bed of julienne greens drizzled with herbed red wine vinaigrette

fresh tender baby leaves of spinach, tossed in a flambéed hot bacon dressing

fresh baby greens and wedges of fresh roma tomatoes tossed in bordeaux vinaigrette dressing then topped with walnuts

crisp romaine lettuce tossed in a traditional caesar dressing with garlic croutons and parmesan cheese

hearts of romaine with roasted walnuts and crumbled point reyes blue cheese diced tomatoes topped with a bordeaux vinaigrette dressing or blue cheese dressing

chicken breast sautéed with artichoke hearts, garlic and gulf shrimp, in a three citrus chardonnay sauce

fresh fine pasta, tossed in extra virgin oil, fresh roma tomatoes, basil, sautéed garlic and sliced grilled chicken or shrimp

our signature curly pasta tossed with gulf shrimp and the chef selection of fresh vegetables in rich dijon mustard sauvignon blanc sauce

fresh lake superior white fish sautéed in a chablis white wine sauce with a touch of lemon and butter, rice and vegetables

fresh wild salmon poached and finished in a champagne lemon dill light cream sauce

large gulf shrimp sautéed with garlic, diced roma tomatoes, basil, parsley, capers sauce, rice and vegetables

giant eastern sea scallops sautéed in a garlic champagne butter sauce

succulent slow roasted sliced napa duck in a pool of a dark rum and banana liquor reduction paired with caramelized banana spears and accompanied with market fresh vegetables and roasted garlic baby potatoes

new york steak seared to perfection then finished in a green peppercorn brandy sauce and accompanied with roasted garlic baby potatoes and the chef's selection of fresh vegetables

filet mignon seared to perfection, finished in a wild mushroom bordelaise sauce and paired with roasted garlic baby potatoes and the chef's selection of fresh vegetables

colorado rack of lamb oven roasted in a pool of a thyme garlic demi glace served with the chef's fresh vegetable selection and roasted garlic baby potatoes