Romaine, grana Padana cheese, croutons, and anchovy.
Mixed greens, tomatoand Bermuda onion finished with a balsamic vinaigrette.
Stacked tomato, hand-made mozzarella, fresh basil leaves, garnished with baby greens, sun-dried tomato pestoand a balsamic drizzle.
Mixed greens, pine nuts, walnuts, sun-dried tomato, gorgonzola cheese, Bermuda onionand marinated exotic mushrooms finished with a balsamic vinaigrette.
Mixed greens, roasted shallot vinaigrette, garnished with goat cheese, pickled red onion, peppersand pine nuts.
Spinach, roasted apple wedges, Bermuda onion, macadamia nuts and warm smoked bacon balsamic dressing.
With triple soy, pickled ginger and wasabi.
Puff pastry, figs and truffle oil garnished with wild mushroom sauce.
Sauteed with root vegetables and spinach finished with a lemon sake sauce.
Ginger-lime and marinara sauces.
2 Ounces medallion of Hudson Valley foie gras rolled in powdered cacao butter served with grilled crostini and baby mixed greens.
Goat cheese spring rolls served with a raspberry maple dipping sauce.
Boursin cheese and blue crab meat baked and served with crispy tortilla chips.
Broiled in garlic, herband sun-dried tomato butter and topped with mini croutons.
Braised with shiitake mushrooms and Korean black garlic with crispy wonton chips.
Garlic shrimp, spiced beef and mozzarella cheese and wrapped in pastry finished with roasted tomato-chipotle sauce.
Two jumbo prawns served with a crispy sushi rice cake with a Thai chili sauce garnished with crushed peanuts.
Flour tortilla filled with grilled gator tenderloin, caramelized onions, tomato, and manchego cheese, served with an avocado salsa verde and finished with pico de' Gallo.
Penne rigate tossed in a creamy vodka tomato sauce.
Angel hair, gulf shrimp, sea scallops and mussels sauteed with tomato concasse, basil leaves, garlic, shallot and extra virgin olive oil.
Tomatoes, fresh basil, garlic, shallots, hand-made mozzarella tossed in white wine.
Gulf shrimp, sea scallops, littleneck clams and mussels garnished with tomato concasse, basil chiffonade and Pecorino Romano cheese.
Tenderloin tips, portabella mushrooms, and asparagus in a rich brown sauce over penne rigate topped with gorgonzola cheese.
All portions are half-size portions served with mashed potatoes, asparagus and various sauces.
8 Ounces broiled Florida lobster tail served with mashed potatoes and asparagus with a side of drawn butter.
With crispy sushi rice cake, stir fry vegetables and a sweet and spicy Thai chili sauce and crushed peanuts.
Grilled salmon, served with a goat cheese potato cakeand fresh vegetables, finished with a tomato basil beurre blanc.
With kalamata olive, prosciuttoand caper crust, goat cheese potato cake, spinach, pine nuts, finished with a tomato basil beurre blanc.
Glazed in a miso-sake marinade and finished with a lemon beurre blanc.
Coconut, lemongrassand ginger encrusted, with jasmine rice and stir-fry vegetables and finished with a sweet and spicy Thai chili sauce and crushed peanuts.
All portions are half-size portions served with mashed potatoes, asparagus and various sauces.
Served with mashed potatoes, asparagus and finished with a lemon butter sauce.
12 Ounces strip served with fingerling potatoes, asparagus and finished with an aged cherry balsamic glaze.
Stuffed with spinach, sun-dried tomatoes and goat cheese and finished with an herbed chicken glace.
Grilled and served over spinach and sun-dried tomato risotto and finished with a cognac au poivre.
Fresh herbs, smoked bacon and panko and baked finished with a mustard-peppercorn gravy.
Glazed with an exotic mushroom and marsala sauce, mashed potatoes and asparagus.
Pot roast of prime beef served with mashed potatoes, braised carrots and red wine and parsnip gravies.
8 Ounces filet roasted and served with bernaise and a pinot noir infused demi-glace.
Roasted breast and braised leg of duckling served with a honey mustard glaze.
Full rack braised in ginger and cola then finished with a double smoked bacon-bourbon Barbeque sauce, served with caramelized onion mashed potatoes.
Studded with vegetables and herbs, served with mashed potatoes and vegetables and topped with red wine gravy.