Char grilled tenderloin beef tips and shrimp with a bourbon glaze.

Baked oysters with creamed spinach and topped with hollandaise and bread crumbs.

Jumbo lump crab cake served with a mustard sauce.

Poached shrimp served chilled with bloody mary cocktail sauce.

Lightly breaded oysters served with bloody mary cocktail sauce and remoulade.

Seared tuna, cucumber and seaweed salad, ponzu and a wasabi cream sauce.

Served with an orange bulgogi dipping sauce.

A selection of artisanal charcuterie meats and cheeses served with crostini, fruit, smoked honey, bourbon fig jam, olive tapenade and stone ground whole grain mustard.

Mixed greens, cucumber, slow roasted tomatoes, carrots, lemon cheese and a lemon tarragon vinaigrette.

Romaine lettuce, toasted pine nuts, rosemary croutons, fried brussels sprouts and a traditional caesar dressing with a twist.

Confit leg of duck, arugula, oranges. Pecans and blue cheese tossed in a pomegranate white balsamic vinaigrette.

Steamed shrimp and mussels in a coconut curry broth over noodles.

6 Ounces petite filet, duchess potatoes and sauteed spinach with demi glace, butter poached lobster, lemon basil risotto cake, creamed leeks and lobster sauce.

Pan-seared trout. Haricot verts, roasted marble potatoes, toasted almonds and a lemon beurre blanc.

Salmon, roasted heirloom tomatoes, wilted spinach and bleu cheese wrapped in puff pastry served over a dijonnaise sauce.

Mushrooms and sun-dried tomatoes in a creamy white wine and thyme sauce served in puff pastry accompanied by sauteed asparagus.

Penne pasta tossed in a made to order spicy vodka blush sauce.

Airline chicken breast over linguine tossed in a creamy carbonara sauce with sweet peas and bacon.

Pan seared porcini dusted sea scallops over a peperonata farro risotto.

Seared duck breast, parsnipand shallot puree, thyme roasted beets, haricot verts and sauce brigade.