Served with jalapeno mayonnaise.
Thinly sliced house-smoked filet with fresh herb aioli.
Jumbo shrimp served with a traditional cocktail sauce.
Fried red beets, burrata cheese, and cantaloupe melon over mixed greens with a blood orange vinaigrette.
Jumbo shrimp stuffed with horseradish, wrapped in bacon, baked, and served with a tangy dipping sauce.
Crispy fried goat cheese with a poached strawberry port wine sauce.
Escargot baked in garlic butter with a hint of Pernod topped with pecorino romano.
With cocktail sauce and a piquant mignonette.
Crispy risotto balls stuffed with sausage and cheese served with a roasted tomato coulis.
With a fresh mint sauce.
Baked jumbo shrimp with cheddar cheese, scallion, cracker crust, served with a light citrus butter sauce.
Crispy veal cutlet topped with a baby arugula salad served on a pool of lemon beurre blanc.
Spicy airline chicken breast stuffed with provolone cheese, caramelized onions, and celery with a blue cheese fondue sauce.
Filet mignon and Brazilian lobster tail served with drawn butter.
Maine lobster ravioli tossed in a pink vodka sauce.
Grilled ahi tuna served rare with a honey wasabi sauce and a napa cabbage medley.
Tenderloin of pork in puff pastry with sweet potatoes, soppressata, and Parmesan cheese with a balsamic bordelaise sauce.
With a raspberry Chambord sauce.
Grilled 16 oz. shell steak served with a brandy peppercorn sauce.