| Sautéed Breast of Chicken |
$ 17.00 |
Pan Seared Tilapia Herb Encrusted and Drizzled with a
Balsamic Port Reduction |
$ 17.00 |
| 10 oz. Grilled New York Steak with a Bordelaise Sauce |
$ 27.00 |
| 12 oz. Ribeye Steak with Bearnaise Sauce |
$ 29.00 |
| Veal Cordon Bleu with a Vodka Mushroom Cream |
$ 26.00 |
Sesame Encrusted Salmon over Wilted Greens with a
Soy Ginger Hoisin |
$ 22.00 |
| Crab Stuffed Trout with a Reisling Lemon Dill Sauce |
$ 25.00 |
| Shrimp Genovese |
$ 22.00 |
| Prime Rib of Beef with a Rosemary Ju Lie |
$ 30.00 |
| Grouper Polanaise with a Lobster Bechamel |
$ 22.00 |
| Roasted Breast of Chicken |
$ 21.00 |
| Chicken Forestiere with a Merlot Demi |
$ 17.00 |
Apple Smoked Lamb Chops with a Sweet Potato
Coulis and Apple Brandy Glaze |
$ 24.00 |
| 8 oz. Grilled Filet Mignon |
$ 33.00 |
| Roast Tenderloin of Beef and Sauteed Chicken Breast |
$ 28.00 |
Mixed Grill of Chicken Breast and Salmon Filet with a
Champagne Dill Sauce |
$ 25.00 |
Filet Medallions and Shrimp Newburg with a
Carbonara Coulis |
$ 28.00 |
| Duet of Petite Filet Mignon and Seared Salmon Filet |
$ 32.00 |
| Vegetarian Wellington |
$ 16.00 |
Chili Porkloin with a Red Onion Ragout and
Roasted Shallot Demi Glace |
$ 17.00 |