Bite-size puffy nachos topped with guacamole, pico de gallo, and diced chicken or with diced tenderloin.

Jumbo lump crab meat marinated in citrus juices and mixed with slices of fresh mango. Served over chunks of avocado and topped with truffle oil.

Breaded chunks of chicken, lightly fried and glazed with sriracha honey butter and then sprinkled with sesame seeds.

Steamed blue mussels with Spanish chorizo and saffron cream sauce. Topped with pico de gallo.

Flour dusted and pan fried frog legs served with a lemon dill sauce.

Selection of fine cheeses, cured and cooked meats paired alongside fruit and crackers.

Chopped tuna flavor fully layered with avocado, lettuce, tomato and grape relish. Served with Wonton crisps.

A foursome of seared petite lamb chops served with a Tzatziki yogurt sauce and sprinkled with fresh dill.

Grilled Ahi-Tuna that has been marinated in sesame oil, soy and Worcestershire sauce.

Avocado served as simple plain guacamole or "a la Mexicana " mixed with diced jalapenos, tomatoes, onions and cilantro.

Large shrimp and scallops wrapped in bacon then fried, brushed with sweet and spicy sauce then laid on a bed of pineapple chutney.

Tender chunks of fresh fish marinated in citrus juices, spices, tomatoes, onions, and Jalapeño. Served with crispy Mexican Tostadas.

Savory Bison meatballs cooked in a light spicy arrabbiata sauce.

Fried calamari rings sprinkled with Parmesan cheese and served with garlic aioli and marinara sauces.

Five large shrimp accompanied by a homemade cocktail sauce tossed with baby shrimp, chopped onions, tomatoes, cilantro, and Jalapeños.

A pair of grilled semi boneless Texas quail marinated in an Italian sweet glaze.

Two crab cakes lightly breaded with Japanese breadcrumbs, fried, served with cocktail and tartar sauces.

A rich creamy lobster soup.

Slices of USDA prime filet served over mixed greens and spinach that is tossed in a blueberry pomegranate vinaigrette and sprinkled with mozzarella. Served with roasted Campari tomatoes and red onion slices.

Chopped artichokes and hearts of palm mixed with lettuce, avocado, blue cheese crumbles, bacon bits, tomato, and red onions. Tossed with a Dijon mustard vinaigrette.

Vine ripened Campari tomatoes layered with mozzarella cheese and fresh basil. Sprinkled with olive oil and topped with a balsamic vinaigrette.

A traditional salad with fresh tomatoes, cucumbers, red onions, feta cheese, and Kalamata olives.

Baby spinach tossed in a raspberry vinaigrette and topped with caramelized walnuts, feta cheese sprinkles and strawberries.

Thin fillets of pounded chicken breast wrapped around Swiss cheese, asparagus and ham, breaded and fried. Served with a Dijon cream sauce.

Two grilled chicken breasts topped with fresh tomatoes and avocado slices then covered with rich melted provolone cheese. Served with ancho chili sauce on the side.

One half of an oven roasted duck with a white wine, orange, marmalade glaze served on a bed of wild rice with cranberries and almonds.

A lightly dusted chicken breast seared lightly and then braised in Marsala wine and mushrooms. Served over angel hair pasta.

Double airline chicken breasts grilled and served with a honey butter sriracha sauce.

Grilled chicken breast served on a bed of fettuccine with a creamy Alfredo sauce.

A grilled rack of lamb brushed with a Dijon mustard and served with your choice of a brandy peppercorn or a mint jelly sauce. Served on a bed of wild rice with cranberries and almonds.

A 16 oz. bone in chop grilled and topped with garlic butter. Served with sweet pickled apple slices.

Grilled octopus served with a raspberry Chipotle sauce.

Pan seared venison tenderloin filet with a brandy shitake mushroom sauce.

Seared 8 oz. bison tenderloin topped with herb butter and served with a cognac demi glace. Very lean, rich in flavor, high in protein and low in cholesterol.

Three grilled semi boneless Texas quail marinated in an Italian sweet glaze. Served with wild rice and brandy peppercorn sauce.

Served with Lyonnaise potatoes, roasted compari tomatoes, grilled green onions and your choice of specialty sauces.

Topped with berry compote or Mexican caramel.

With rich brandied chocolate filling served a la mode.

With glorious chocolate ganache frosting and berries.

With chopped pecans and pineapple.

With a caramel sauce.