Filet tips marinated and sauteed with shitake mushrooms and onions and served over mashed potatoes.

Purple haze, midnight moon, gruyere, moody bleu accompanied with an assortment of fruits, nuts, honey and jams.

Spring? mix tossed with herb vinaigrette with fried green tomatoes and drizzle of Texas petal sauce.

Caramelized onions deglazed with sherry and consomme, browned in a crock with a buttered crouton and topped with a Gruyere cheese crust.

Roasted garlic and tomatoes pureed topped with Gorgonzola bleu cheese.

Fresh spinach leaves, sliced apples and candied pecans tossed in an apple cider vinaigrette and topped with bleu cheese crumbles.

Grilled hand-cut choice filet mignon topped with a red wine demi-glaze and served with a side of Yukon gold mashed potatoes.

Choice center cut NY strip sirloin topped with a shitake mushroom demi-glaze and served with a side of lyonnaise potatoes.

Sesame? soy-marinated lollipop lamb chops seared topped with a red wine demi-glaze and served with a side of lyonnaise potatoes.

Chicken? breast sauteed with tomato, onion and roasted garlic served over a bed of linguini.

Tortellini Tri-Colored cheese tortellini with our house-made Marinara sauce and topped with roasted vegetables.

Pan-seared pork medallions topped with a peach marmalade sauce and served with a side of Yukon gold mashed potatoes.

Fresh line caught gulf grouper on creamy risotto, sauteed baby greens and mango coulis.

Wild-caught salmon pan-seared and topped with a balsamic glaze and served with a side of vegetable couscous and spinach.

Sesame soy-marinated tuna filet seared and topped with a cucumber wasabi sauce and served with Wakame salad and vegetable couscous.