Appetizer
Entrees
Pan seared sea scallops in a lemon white wine sauce, served with spanish chorizo grits
Baby arugula, frisse, endive, fresh mango, orange, california figs, mixed dried fruit, red apples, roasted walnuts, sweet drop peppers, cherry tomatoes, goat cheese tossed in a cherry dressing
Fresh lump crab meat and lobster meat with fresh mango, fennel, red onions, tossed with cocktail sauce
Braised Veal ossobuco in a reduction cognac sauce served with mashed potatoes and sauteed spinach
Sauteed chicken breast topped with grilled asparagus, portabella mushrooms, roasted peppers, zucchine, melted mozarella cheese, in a white wine sauce, served with polenta and escarole
Grilled (24 oz) Porter House Steak with two jumbo shrimp, in a reduction mushrooms, cherry peppers, shitake mushrooms, sundried tomatoes, marsala sauce, served with roasted potatoes, yams, and asparagus
Grilled (8 oz) filet of mignon and (5 oz) lobster tail in a brandy tarragon sauce, served with mashed potatoes and spinach
Broiled halibut with two jumbo shrimp oreganata in lemon white wine sauce served with string beans and couscous
Braised lamb shank ossobuco in a reduction porcine mushrooms cognac sauce, served with polenta and string beans
Broiled chilean sea bass topped with lobster meat, baby shrimp, fresh tomatoes, peas, in a lobster base reduction sauce, served with quinoa, and mixed vegetables
Grilled baby rack of lamb with sea scallops in a mint glaze reduction sauce, served with broccoli rabe and roasted potatoes
Pan seared duck breast in an orange pineapple reduction sauce, served with sweet roasted potato, yams, and escarole
Homemade ribbon pasta sauteed with diced lamb shank, fresh tomatoes, peas, asparagus in a light ragu sauce, topped with shaved tuscany picorino cheese