meat
- mesquite wood smoked tri-tip
- with chimichurri, cabernet demi-glace or horseradish cream
- hangar steak
- in an espresso and peppercorn rub
- new york steak
- with gorgonzola butter
- filet mignon
- topped with cabernet sauce and crispy shallots
- hand carved prime rib
- served with au jus and horseradish cream
- sherried short ribs
- with a touch of thyme
- pork tenderloin roulade
- rolled with bacon, apples and shallots
- roasted leg of lamb
- with an herbed crust and minty vinaigrette
poultry
- savory chicken
- roasted with preserved lemon, green olives and capers
- roasted chicken with artichoke hearts
- and oregano
- stuffed chicken
- filled with chèvre cheese and basil, topped with mushroom wine sauce
- chicken saltimbocca
- baked with prosciutto, chardonnay and sage, topped with fresh citrus glaze
- citrus chicken
- grilled with a citrus ginger glaze
- duck a l’orange
- with a sherried orange finish
- cornish game hen
- filled with cranberry wild rice and topped with a thyme glaze
seafood
fish subject to change due to sustainability
- pistachio encrusted sea bass
- with a chardonnay sauce
- crispy tilapia
- with orange thyme salsa
- mediterranean red snapper
- roasted with tomatoes, capers, black olives and herbs
- roasted salmon
- with a compote of orange, onion and dill
- pan seared black cod
- with miso glaze
- prosciutto wrapped mahi mahi
- with red pepper romesco sauce
- pan seared catfish
- with ginger and scallions
- grilled lobster tail
- with tarragon butter
vegetarian
- wild mushroom ravioli
- topped in a brown butter sauce & parmesan shavings
- market vegetables and penne
- topped in a creamy tarragon sauce
- stuffed zucchini
- filled with seasonal vegetables and smoked mozzarella
- roasted vegetable lasagna
- layered with béchamel and tomato sauces
- zuchinni crepes
- filled with ricotta and spinach topped with parmesan sauce
vegan
- spaghetti squash
- with basil pesto and sweet tomatoes
- crowded portabella
- grilled portobello mushroom filled with garlic roasted vegetables
- moroccan acorn squash
- filled with couscous, currants and pine nuts
- marinated tempeh
- with ginger, garlic, broccoli and sweet bell peppers
- paella
- saffron rice with garlic roasted vegetables
