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.

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

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

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

Homemade B.B.Q braised beef short ribs 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.

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

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

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

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