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Wrapped in prosciutto and chipotle aioli.
White wine, bacon, onion.
With sweet and sour and pineapple, mango salsa.
Lime ponzu, tomatoes, seasoned nori.
Red wine, butter, garlic, blue cheese, crostini.
Lobster claw meat, crab, mascarpone with artichoke vinaigrette.
Crispy prosciutto, Parmesan chips, black pepper, truffle oil.
Fresh parsley salad, grilled pita.
Romaine lettuce tossed with anchovy dressing and freshly grated Parmesan cheese.
Garden green salad.
Basil, fresh mozzarella, heirloom tomato, balsamic.
Finished with blue cheese, mashed potatoes and crispy brussel sprouts or Hong Kong style with orange teriyaki and sweet pepper marinade.
French rack topped with apricot sauce, served with sauteed brown butter gnocchi, lipstick peppers, spinach.
100% Angus Beef, choice of classic bearnaise or pepercorn sauce, mashed potatoes, grilled asparagus.
Fish-free, gluten-free, dairy-free, egg-free, shellfish-free. Served with mixed seasonal vegetables, ginger, coconut milk, falafel.
Tailor made with fresh pasta with cabernet cream sauce.
Pan seared duck breast, leek, carrot, corn, arugula sauteed with champagne orange jelly, blackberry red wine reduction, fingerling potatoes.
Dry coffee herb rubbed, seared and served with tomato confiture, chimichurri, sauteed baby carrots, herb roasted fingerling potatoes.
Boar jus and Parmesan grits, along with sauteed fresh vegetables.
Lobster, scallops, clams, mussels, shrimp, fresh fish, topped with fresh crab with saffron veloute.
Crab finished in brandy, sherry cream reduction, served over a bed of fresh pasta with cherry tomato.
Filet of sole lightly coated, pan seared and finished with lemon, caper, beurre-blanc served with rice pilaf and mixed vegetables.
With basil gremolada, served with brown butter, basil pesto, risotto.
Menu for Fin & Filet provided by Allmenus.com
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