Appetizers
Main Course
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Seared shrimp sauteed with roasted onions in balsamic reduction, served with quinoa polenta
Pears, goat cheese spread and pecans on crustini bread
Seared duck breast topped with an orange bigarade sauce, served with spinach and whipped sweet potato
8 oz black angus filet mignon and 5 oz lobster tail served with bakd potato and vegetables
Braised short ribs of beef topped with balsamic demi glaze sauce, served with mashed potatoes
Pork osso bucco served with risotto
Rolled with pancetta, sage and rosemary, served with gravy, mashed sweet potato, vegetables and cranberry sauce
Chicken breast coated with light egg batter topped with fresh and smoked mozzarella in a lemon sauce with tomatoes, served with whipped potatoes
Pan seared halibut with miso-ginger sauce, served with vegetables and roasted potatoes
Sauteed chicken breast encrusted with parmesan cheese with a touch of cream sauce served with asparagus and risotto
Caramelized New Zealand rack of lamb served with roasted potatoes, and scented arugula
Pecan crusted salmon topped with mango sauce, served with sauteed spinach and roasted potatoes
Lobster Ravioli with sauteed spinach in lobster cream sauce