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Entrees description
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Seafood
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Alaskan Halibut
Alaskan Halibut , Macadamia Nut Crusted Halibut in a Rum Citrus Sauce
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Classic Shrimp Scampi
Classic Shrimp Scampi, Sautéed in White Wine, Lemon and Garlic with a hint of Sherry
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Hawaiian Mahi Mahi
Hawaiian Mahi Mahi, served with a Tropical Fruit Salsa and topped with Toasted Coconut
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Lobster Tail
Lobster Tail, Australian Lobster Tail brushed with Garlic infused Butter then grilled and served with Lemon and Clarified Butter
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Mustard Crusted Salmon
Mustard Crusted Salmon, Served with a light Dijon Cream Sauce
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Pomodora
Pomodora, Angel Hair Pasta tossed with Fresh Roma Tomatoes, Garlic, Basil, Olive Oil and a hint of Balsamic Vinegar then topped with Parmesan Cheese and crushed Red Chilies
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Rimfire Shrimp Jumbo Shrimp
Rimfire Shrimp Jumbo Shrimp, tossed in a spicy Mongolian Marinade and grilled, then served on top a Saffron Rice Volcano
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Sea Bass West Indies
Sea Bass West Indies, White Sea Bass crusted in Jamaican Jerk Seasoning and served with a Pineapple Buerre Blanc
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Sesame Crusted King Salmon
Sesame Crusted King Salmon, Served with a Soy Ginger Lemongrass Sauce
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Poultry
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Duck with a Wild Berry Glaze
Duck with a Wild Berry Glaze, Half Duckling roasted until crisp then glazed with a Wild Berry Reduction and served with a fresh Berry Compote
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Game Hen
Game Hen, Cornish Game Hen filled with an Apricot and Wild Rice Stuffing, Glazed and served with a Honey Ginger Sauce
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Roasted Chicken Breast
Roasted Chicken Breast, Marinated and Crusted with fresh Herbs, slow roasted and served with a savory Wild Mushroom Sauce
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Stuffed Chicken Breast Del Mar
Stuffed Chicken Breast Del Mar, Tender Breast of Chicken stuffed with Crab and Artichoke Hearts and served with a Lemon Buerre Blanc
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Beef Pork Lamb
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Filet Mignon Au Poiuve
Filet Mignon Au Poiuve, Pan Seared Tenderloin of Beef flamed with Brandy, Green Peppercorn and finished with a dash of Cream
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Grilled Filet Mignon
Grilled Filet Mignon, Set high atop a bed of Garlic Mashed Potatoes served with Caramelized Onions and topped with Crumbled Blue Cheese
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Pistachio Crusted Rack of Lamb
Pistachio Crusted Rack of Lamb, Roasted and served with a Star Anise Balsamic Reduction
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Stuffed Pork Chop
Stuffed Pork Chop, Tender Pork Chops stuffed with an Apple and Ginger Chutney and served in its Natural Juices
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Veal Chop
Veal Chop, Succulent Veal Chop grilled and served with a Porcini Mushroom and Roasted Shallot Pinot Noir Sauce
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Walnut Crusted Pork Tenderloin
Walnut Crusted Pork Tenderloin, Maple Glazed then Roasted, sliced and served with a Wild Cherry Sauce
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Pasta
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Basil Cream
Basil Cream, Penne Pasta tossed gently with White wine, Shallots, Basil and finished with Cream, then dusted with fresh Parmesan Cheese
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Bolognaise
Bolognaise, Fussili Pasta prepared in a hearty Tomato Sauce slowly simmered with Ground Beef, Sausage, Red Wine and Fresh Herbs
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Fruita De Mar
Fruita De Mar, Clams, Mussels and Shrimp steamed in a flavorful Broth with White Wine, Roasted Garlic, Fresh Tomatoes, Herbs and then served over a bed of Linguini
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Pomodora
Pomodora, Angel Hair Pasta tossed with Fresh Roma Tomatoes, Garlic, Basil, Olive Oil and a hint of Balsamic Vinegar then topped with Parmesan Cheese and crushed Red Chilies
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Seafood Pasta
Seafood Pasta, Fettuccini Pasta tossed with Shrimp, Scallops, pieces of Halibut, and fresh Vegetables including Zucchini, Carrots and Red Peppers in a light Cream Sauce
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Vegetarian
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Eggplant Parmesan
Eggplant Parmesan, Sliced Eggplant that is breaded and sautéed, smothered with a zesty Marinara Sauce, topped with Italian Cheeses and then baked to a golden brown
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Grilled Portabella Mushroom with Fire Roasted Tomatoes
Grilled Portabella Mushroom with Fire Roasted Tomatoes, Large Portabella Mushroom Caps Marinated in Olive Oil and fresh Herbs, grilled over an open fire and topped with Fire Roasted Tomatoes
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Mushroom Strudel
Mushroom Strudel, Wild Mushrooms sautéed in a savory sauce of Rosemary, Thyme, Shallots and Sherry surrounded by a flaky Phyllo Pastry
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Vegetable Napoleon
Vegetable Napoleon, Stacked Grilled Vegetables with Eggplant, Zucchini and Yellow Squash layered with a Goat Cheese mixture, Herbs and then topped with Assiago Cheese
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