Baby greens, tomato, cucumber, shaved carrots and garlic herb croutons.

Baby greens, candied walnuts, mango cubes and strawberries tossed with a tamarind.

A crunchy romaine, roasted garlic herb croutons tossed with our home made dressing.

Marinated wild mushrooms tossed with fresh chopped avocado salsa and roasted pistachio puree served on a grilled garlic crostini.

Pan fried and tossed with capers, scallions, hot and sweet cherry peppers calamata olives and weschertire sauce.

Yellow fin tuna and mango cubes, spiked with a light sesame oil, garlic, ginger and soy sauce and crispy wontons.

Maryland lump crab meat, onions, green and red peppers, plated over jicama salsa and avocado aioli.

Black Angus ground beef, bacon, sauteed onions and avocado on a toasted Brioche bun, homemade pomme frites and truffle mayo.

A blend of south western spices, chicken, andouille and garlic herb sausage, tasso ham and vegetables blended with our special Cajun spices served with rice pilaf.

Grilled marinated egg plant, stewed lentils and vine ripened tomatoes, served with Chinese forbidden black rice and sauteed spinach.

Grilled shrimp and sea scallops spiked with fire roasted red pepper sauce spinach scented risotto and grilled vegetables

Marinated chicken cubes served tossed with basil and a homemade marinara sauce.

Lightly breaded egg plant topped with chef fredy’s homemade marinara sauce and smoked melted mozzarella cheese.

Grilled Atlantic salmon fillet topped with a tropical fruit chutney, wasabi whipped potatoes and vegetables sauteed.

Broccoli rabe and roasted garlic fresh herbs in a light pinot grigio reduction, served over fresh homemade pappardelle pasta.

Grilled chunks of Angus beef spiked with a port wine and shallots demi, roasted garlic whipped potatoes and a summer vegetable medley.

Tropical fruit chutney and raspberry ale vinaigrette and golden raisin crostini.

Crunchy romaine hearts, roasted garlic herb brioche croutons tossed with our homemade dressing and pecorino Romano cheese.

Yellow fin tuna and avocado cubes, spiked with a light sesame and hoisin sauce, hot chili pepper reduction and crispy wontons.

Fried and tossed with capers, scallions, hot and sweet cherry peppers, kalamata olives and balsamic vinaigrette.

Tomatillo, jalapenos, cilantro and red onion salsa finished with a citrus lime and avocado aioli.

Sauteed in a light beer and cream sauce, tomatoes, scallions and Roasted garlic crostinies

Filled with Maryland lump crab meat, Champagne & mascarpone cheese sauce

Toasted Brioche, dried cherry and peach puree and framboise beer.

Marinated wild mushrooms tossed with fresh chopped avocado salsa and roasted pistachio puree served on a grilled garlic crostini.

Sauteed escargot with garlic, scallions & cherry tomatoes White wine and clam broth

Beer braised cabbage ~Chipotle lime crema

Pan seared and enhanced with Chambord light cream sauce ~ Raspberry reduction

A blend of South Western and Cajun spices, chicken, andouille and garlic herb sausages, tasso ham and vegetables topped with rice pilaf.

Broiled Chilean sea bass, dry porcini mushroom risotto, veal stock reduction ~ oyster mushrooms & asparagus

Chicken, chorizo, clams, mussels and lobster Saffron rice and green peas

Grilled berkshire pork chop stuffed with brie cheese and scarole grand marnier and cranberry reduction and mint scented whipped potatoes.

Semi boneless half roasted free range chicken enhanced with its own natural au jus and dry porcini mushroom risotto.

Fresh pappardelle tossed with chicken, prosciutto, garlic and vine ripened red tomatoes in a light pinot grigio and basil sauce.

Au poivre N.Y strip steak , steak fries, grilled vegetables ~ Natural Au Jus

Pan seared mallard duck breast, port wine and orange emulsion, stir fried pineapple rice and a vegetable ensemble.

Grilled marinated egg plant, stewed lentils and vine ripened tomatoes, served with Chinese forbidden black rice and sauteed spinach.

Fresh linguini pasta, jumbo shrimp & scallops simmered in a light scampi sauce, cherry tomatoes and crushed red pepper flakes

Grilled Filet Mignon and broiled Brazilian Lobster tail vegetable medley and melted butter.

Pan seared New Zealand lamb chops, caramelized shallots, natural lamb au jus and roasted herb Idaho potatoes.

Broccoli rabe and roasted garlic fresh herbs in a light Pinot Grigio reduction, served over fresh homemade pappardelle pasta

Dry porcini mushroom crust, white truffle reduction, goat cheese whipped potatoes and sautéed vegetables

Broiled Maine salmon fish fillet, amaretto, ginger and carrots sauce and short grain Himalayan red rice.

Flourless chocolate cake topped with vanilla gelato and a hint of powder sugar

Covered with chocolate ganache, served over a vanilla galette a splash of vanilla sauces.

A heart of pistachio cream surrounded by pistachio gelato all rolled in praline hazelnuts & pistachios.

Served with fresh whipped cream and accented with fresh berries.

Shortcrust pastry filled with Chantilly cream, topped with a layer of sponge cake, and garnished with an assortment of berries.

Served in a flaky pastry crust topped with a homemade meringue.

Pineapple, banana and coconut and dulce de leche gelato.

Chocolate shortcrust pastry filled with hazelnut cream and decorated with praline hazelnuts.

A heart of caramel surrounded by peanut butter gelato, coated in milk chocolate, and decorated with peanut butter drizzle.

Served warm topped with vanilla gelato.