Large snails steeped in white wine garlic butter served out of the shell in puff pastry leaves.

Our own country style flecked with peppercorns & appropriate garnish.

Crisp romaine hearts tossed in eggless dressing, parmesan, and croutons.

Smoked sliced salmon filet with capers lemon mustard sauce and toast points.

Soft brie cheese rolled in walnuts and savory pastry baked till bubbling.

Beef tenderloin seared and rolled in crushed tri-color peppercorns finished with madeira sauce.

New Zealand spring lamb chops roasted to your request and served with red wine demi-glace and mint jelly on the side.

Tender veal loin roasted medium rare served on a bed of freshly seasoned spinach veal demi-glace & creamy mustard sauce.

Boneless breast of chicken sautéed with jumbo shrimp & mushrooms in white wine Dijon mustard cream sauce.

Farm raised filet poached in lemon broth over white wine cream saffron sauce.

Large fresh scallops broiled with grated parmesan cheese white wine cream, fresh spinach & mushrooms.

New Zealand red deer sautéed medium rare deglazed with cherry juice, red wine & veal demi-glace.

Jumbo shrimp broiled with lemon, butter, garlic, mushrooms, and sherry wine served in toasted puff pastry leaves.

Boneless skinless breast of duck grilled medium rare finished with au jus & orange glaze.

Jumbo shrimp sautéed with baby artichoke hearts, fresh spinach white wine sour cream sauce tossed with lemon pepper fettuccine.

Choice beef tenderloin cooked to your request topped with veal demi-glace & danish bleu cheese.

White marble farms filet cooked medium rare in garlic au jus finished with marsala wine & veal demi-glace.

Jumbo shrimp sautéed with fresh spinach, crumbled bacon & feta cheese served in puff pastry leaves.