Crescendo

two handmade cakes of delicate blue crab meat, sauteed in butter and topped with a homemade puree of fresh mango and lime juice

three jumbo prawns are wrapped with fresh basil and thinly sliced proscuitto ham, then sauteed in olive oil with saffron sprinkles, and set atop slices of whole milk mozzarella. adorned with fresh tomato slices topped with herbed aioli, and micro greens drizzled with balsamic vinaigrette

two golden brown cakes of fresh sweet corn, red bell peppers and scallions are fried in butter and topped with a red pepper sauce and mellowed with creme fraiche

two handmade cakes of delicate halibut, herbs and green onions, cooked in melted butter until golden brown. accompanied with a homemade dill and lemon aioli

an eight ounce fillet of wild pacific mahi mahi is dredged in ground macadamia nuts and seared, then oven finished, and accompanied with a homemade pineapple salsa and our parmesan mashed potatoes

pancetta ham and a homemade tomato sauce top al dente ""hollow tubes"" bucatini pasta and are sprinkled with freshly grated pecorini romano cheese and italian parsley. an italian classic

flavorful wild mushrooms, ricotta cheese and marsala wine fill these ravioli which are tossed in a homemade, decadent red wine, shallot and mushroom cream sauce. topped with grated pariggiano reggiano cheese and italian parsley

a fabulous blending of summertime flavors and textures featuring locally grown sweet corn, canadian atlantic lobster, and parmesan mashed potatoes, topped with a vanilla bean-infused oil and a homemade ginger vinaigrette

a half pound portion of marinated then roasted locally raised pork tenderloin topped with dried cherry, cabernet sauvignon & wild mushroom jus, accompanied with sweet corn pudding, and a flavorful vegetable salad composed of haricot verts, roma tomatoes, crumbledfeta cheese with balsamic vinaigrette

our signature prime, aged, six ounce beef tenderloin filet, seared in butter and oven finished to order (we recommend medium rare). adorned with our sweet yet complex, made on the spot, flamed brandy and shallot dijon reduction sauce. accompanied with sauteed haricot verts and creamy parmesan mashed potatoes with parmesan crackling cheese

with blackberry zinfandel sauce

with lemon curd and buttercream frosting