Fresh mozzarella, tomato, basil, EVOO, pesto and shaved asiago.

Corn salsa and dijon butter sauce.

Artichoke, portabella and bourbon demi.

Blue point oysters, baked with creamed spinach topped with hollandaise sauce.

Sturgeon caviar, goat cheese, cucumber relish and lemon cream, "Elgin community college" menu competition.

Signature shrimp cocktail. New England style seasoning, cocktail sauce and lemon.

On the half shell, cilantro salsa, horseradish and lemon.

Maine lobster, cream fraiche and essence of sherry.

Tomatoes, smoked bacon lardons, crumbled bleu cheese, red onion, bleu cheese or ranch dressing.

Seasonal greens with caramelized onions, fresh raspberries, goat cheese, toasted pistachios, tossed with raspberry champagne vinaigrette.

Toasted brioche, gruyere cheese and thyme.

14 Ounces maytag bleu cheese cream sauce.

24 Ounces seasonal vegetables and bearnaise sauce. Serves for 2 people.

Orange citrus relish and shallot chardonnay cream sauce.

Grilled fennel and rich pinot noir sauce.

32 Ounces bone-in prime ribeye and roasted elephant garlic.

16 Ounces roasted bell peppers and pinot noir demi.

12 Ounces thyme caramelized onions and merlot sauce.

24 Ounces peppercorn demi sauce.

White marble farm. Barbeque compound butter and pan natural juices.

Rosemary cabernet demi.

Maple leaf farm airline. Tomato risotto, wild mushrooms and marsala reduction.

Pan roasted, caper butter sauce and lemon.