Topped with Grand Marnier fruit compote and pecans. Served with French bread.

Jumbo Gulf shrimp served scampi style in jalapeno-butter sauce. Served with grilled toast points.

Hudson valley grade A foie gras, seared and served on foie gras toast with port wine glaze.

Crab and shrimp stuffed smoked piquillo peppers from Navarra, Spain. Served on seared scallions and finished with smoked pimento de piquillo pepper butter.

Array of mixed greens, tomatoes, cucumber, carrot, red onion, and sunflower seeds.

Crisp iceberg wedge topped with applewood smoked bacon, gorgonzola cheese crumbles, tomato, sunflower seeds, and Tango toasted pecan blue cheese dressing.

Pan-seared roasted lamb rack with whipped potatoes, vegetable medley, and finished with a Gorgonzola demi-glace'.

Choice of steak topped with butter sautéed Portobello mushrooms. Finished with a red wine demi-glace.

Choice of steak brushed with smoked paprika butter. Complemented by traditional Argentinian herb and garlic sauce.

Choice of steak topped with pan-seared Hudson Valley Grade A Foie Gras in a port wine reduction.

Choice of steak topped with lump crabmeat, scallions, and a Gorgonzola cream sauce.