Included in chef dooly's four course feast.

Included in chef dooly's four course feast.

Included in chef dooly's four course feast.

Included in chef dooly's four course feast. Romaine, Mescual's, tomato and onion, with a classic Italian vinaigrette on the side.

Included in chef dooly's four course feast. Served tang covered with white sesame seeds, severed with picked ginger and wasabi ponzu sauce and seaweed salad.

Nor included in chef dooly's four course feast. Portobello and eggplant grilled finished with goat cheese in a cherry wine sauce.

Nor included in chef dooly's four course feast. Sliced eggplant wrapped around around crab meat, shrimp, chopped snapper and reggiano cream sauce.

Nor included in chef dooly's four course feast. Heart of artichoke sauteed with virgin olive oil, garlic and chardonnay.

Nor included in chef dooly's four course feast.

Roams tomato sauce, calamata olive, capers. Fresh basis and goat cheese.

Short tubular pasta with pancetta garlic and and tomato sauce.

Lasagnette wrapped around a delicate ricottas parmesan cheese and tomato unite.

Angel hair with shrimp, clams and crab meat in a light tomato sauce.

Baked jumbo shrimp wrapped with bacon, stuffed with Swiss cheese and dusted with seasoned crumbs, served with a dijon sauce.

Rainbow trout grilled with almonds. Lemon, white wine and butter.

Chicken breast wrapped around spinach, asparagus, red bell pepper, topped with muenster cheese, finished with a grand mariner sauce.

Served with sauteed vegetables and a light lemon sauce.

Medallion of pork and chicken grilled with shiitake mushrooms and burgundy sauce.

Salmon, shrimp, tuna tilapia grilled over pesto sauce.

Two grilled chops of lamb with mushroom bordelaise and grilled chicken medallion with a dry herb rub.

Thick center cut pork chop with melted fontina, burgundy wine sauce with mushrooms.

Chicken breast sauteed with lemon, wine and butter with artichokes and sun dried tomatoes.

14 oz.

Grilled breast of chicken, layer of softened mozzarella and exotic mushrooms in bordelaise.

Scallopini of tender veal layered with eggplant, muenster cheese and tomato sauce.

Pesto sauce or chopped tomatoes with capers.

Grilled red tilapia with a hint of peppercorn and fresh chopped tomatoes.

Mussels, clams, shrimp, sole, marinara sauce over pasta with calamata olives.

Pork loin pounded vary thin and breaded with light tomato sauce and muenster cheese.