Trio of mushrooms sautéed in a port wine reduction with smoked gouda served in phyllo dough tartlet cups .

Brussels sprouts sautéed with sweet potatoes, tossed with balsamic and garlic infused olive oil.

Burrata filled ravioli served with a sherry marinara sauce topped with crispy pancetta.

Artichoke hearts, dredged in Parmesan batter and fried served with mustard aioli sauce.

Cauliflower roasted with olive oil, turmeric, salt and cracked pepper.

Panko battered and deep fried with lemon zest, served with chipotle aioli.

Shrimp wrapped in applewood smoked bacon and marinated in honey mustard served with honey and spicy mustard dipping sauces.

Obster, shrimp and scallops wrapped in a phyllo shell topped with béchamel sauce.

Pan seared shrimp cakes with onion, red and yellow peppers, parsley and cracker crumbs topped with a whiskey remoulade.

Fresh hawaiian ahi tuna diced with tomatoes, scallions, avocado and yuzu vinaigrette served with crispy wontons.

Generous portion of mussels steamed in white wine, shallots, & garlic, served in a coconut-curry broth.

A blend of ground veal, roasted corn, fresh spinach and oyster sauce wrapped in wonton skins, and sautéed with a southwest salsa.

House-made gnocchi, sautéed with wild mushrooms and spinach tossed in a Parmesan cream sauce. Served with sautéed vegetables, and your choice of soup or salad.

South African lobster tail, broiled and topped with a beurre blanc sauce. Served with sautéed vegetables, and your choice of soup or salad.

Seared jumbo sea scallops marinated in olive oil and garlic topped with morel cream sauce, served with coconut risotto and asparagus. Served with sautéed vegetables, and your choice of soup or salad.

Halibut dredged in a sherry cream and encrusted with crispy potatoes and herbs served over a bed of sautéed spinach. Served with sautéed vegetables, and your choice of soup or salad.

Salmon topped with a spicy dill crema. Served with sautéed vegetables, and your choice of soup or salad.

Tender sea bass, steamed in soy and ginger, and topped with julienned vegetables. Served with sautéed vegetables, and your choice of soup or salad.

Half of a chicken rubbed with olive oil, lemon juice, garlic, herbs and seared to perfection. Served with sautéed vegetables, and your choice of soup or salad.

Pork belly, topped with sea salt, sugar and herbs then slow roasted bedded with a spiced mango and ginger chutney, served with a side of coconut risotto. Served with sautéed vegetables, and your choice of soup or salad.

A blend of ground wagyu, short rib and ribeye topped with pimento cheese, avocado, fried egg and crispy onions served with our Parmesan-truffle fries. Served with sautéed vegetables, and your choice of soup or salad.

Beef short rib braised in red wine, beef stock and fresh herbs topped with a demi-glaze. Served with sautéed vegetables, and your choice of soup or salad.

Filet mignon stuffed with jumbo lump crab meat, grilled and served with béarnaise sauce. Served with sautéed vegetables, and your choice of soup or salad.

Delmonico steak grilled and encrusted with sea salt, cracked black pepper, garlic, parsley and toasted sesame seeds. Served with sautéed vegetables, and your choice of soup or salad.

Topped with herbed butter, and served with our Parmesan-truffle fries. Served with sautéed vegetables, and your choice of soup or salad.

New Zealand spring lamb rack, grilled and finished with an apricot marmalade, teriyaki, toasted sesame seeds and a hint of cayenne. Served with sautéed vegetables, and your choice of soup or salad.