Wild Mushroom and Pumpkin Tortelloni finished with Red Peppercorn, Sage, Beurre Blanc and infused with Toasted Pumpkin Seed Oil.
Smoked Pheasant with Havarti Cheese, Avocado Salsa and Chipotle Lime Vinaigrette.
Ahi Tuna Tartar layered with Avocado, seasoned Diced Ahi and Crispy Shallots, finished with Mustard Soy Vinaigrette served with Wonton Chips.
Manilla Clams steamed with Butter, Garlic, Herbs and Sherry Wine.
Served with Butter Garlic Pesto Sauce
Thinly Sliced Tenderloin, served Raw with Dijon Mustard Sauce, Capers and Shaved Parmesan Cheese.
Sauteed with Garlic Butter and Red Chili Peppers served with Pane Rustica.
Dusted Cauliflower Florets, Pesto, Chipotle, Lemon Garlic Parmesan Dipping Sauce.
Served with Truffles and Roasted Tomatoes, finished with Truffle Butter and Asiago Cheese
Chopped Mixed Greens, Celery, Salami, Hot Brie Croutons, tossed with Vinaigrette Dressing.
With Chopped Green Apples and Blackened Scallops.
With Chopped Green Apples and Blackened Scallops.
Fresh Tomatoes, Basil, Buffalo Mozzarella Cheese, finished with Extra Virgin Olive Oil and Cracked Pepper.
5 Large Prawns SautaEURsed with a Spicy Garlic Red Sauce, served on Petite Linguine.
Herbs and Wild Mushroom Crusted Salmon Filet Grilled and finished with Rosemary Infused Olive Oil, served with Fresh Herb and Grilled Asparagus Risotto.
14 oz Roasted Double Cut Pork Chop, Braised Bacon, Pomegranate Essence, Pine Nut Relish, Smashed New Potato mixed with Olive Oil, Arugula and Blue Cheese.
Grilled and finished in the Oven with Dry Vermouth, Baby Artichokes and Spanish Olives, served on Mashed Potatoes.
Served on Corn Mashed Potatoes, finished with Champagne Saffron Cream and Sauteed Spinach.
Snow Crab Crusted Sea Bass Grilled and served with Shrimp Risotto.
Dry Rubbed with Italian Spices and Garlic, charbroiled and finished with Sauteed Portobello Mushrooms and served with Shoestring French Fries.
Pan Seared Scaloppini of Veal with Capers and Lemon, flambeed with White Wine and served with Oven Roasted Tomato and Fava Bean Capellini.
Veal shank braised, root vegetables, Sherry wine and creamy polenta.
Slow Braised with Port Wine and Beef Stock and a Medley of Roasted Root Vegetables, Parsnips, Carrots and Pearl Onions served over Olive Oil Baby Crushed Potatoes
Served with Fettuccine Alfredo.
Pan seared with Brown Butter and Lemon, served with Puttinara Pasta.
Served with Fettuccine Alfredo.
King Crab, Mussels, Calamari, Shrimp, Clams and Assorted Fish Poached in a Tomato Fish Broth.
Roasted, served with Rice Pilaf, Panko Eggplant Parmesan Croutons, finished with Blackberry Essence.
Cajun Spicy Chicken sauteed with Roasted Red Bell Pepper, Portobello Mushrooms, Fresh Tomatoes, Mascarpone Cheese and tossed with Penne, finished with Parmesan.
Fresh Tomatoes, Butter, Garlic, Pesto and Light Cream.
Portobello, Porcini and California Brown Mushrooms, sauteed with Shallots, Olive Oil and Garlic, flambeed with Madeira Wine, tossed with Bowtie Pasta, Dried Chili Flakes, Parsley and Parmesan Cheese.
Fresh Mussels, Clams, Scallops, Shrimp and King Crab Legs with Fresh Tomatoes and Basil, flambeed with Sherry Wine and served over Black Linguine.
Greek Olives, Capers, Chili, Pine Nuts, Garlic and Olive Oil sauteed and tossed with Parmesan Cheese.
Sauteed Garlic, Shallots, Proscuito Ham, Parsley and Basil, flambeed with Vodka and simmered with Marinara and Light Cream, tossed with Penne, finished with Parmesan.
Sauteed Italian Sausage, Roasted Red Bell Pepper and Mushrooms, tossed with a Marinara Sauce and topped with Parmesan Cheese.
Sauteed with Fresh Spicy Marina.