Miniature wheel of breaded baked brie served over joleen's famous jalapeno jelly, garnished with chef tony's arugula, drizzled 8 year old balsamic inegar.
With chef tony's homemade fresh mozzarella.
Baby greens, tomatoes, cucumbers, red onions, croutons, radish, crumbled gorgonzola, balsamic vinaigrette.
Center-cut angus beef tenderloin, topped with organic arugulaand campari tomatoes tossed in balsamic vinaigrette, shavings of grana padano.
Organic mixed greens, tossed with passion fruit vinaigrette, garnished with slices of mango, papaya, kiwi, avocado, topped with crumbled goat cheese.
In rosemary au jus.
Sauteed then oven roasted with cajun spices topped with a creole mustard sauce.
Homemade filet mignon bolognese lasagna and ricotta cheese ravioli pink sauce.
In pecan butter with scallions.
Center-cut angus beef tenderloin with a madeira demi-glaze.
Pepper encrusted seared ahi, sushi grade tuna, rigatoni pasta, quattro formaggi.
10-12oz roasted thinly sliced with a port wine demi-glaze and fresh blueberries.