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ENTREES A LA CARTÈ
BEEF
| Roast Prime Rib |
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| Herb Crusted and slow roasted, Served with Au Jus and Horseradish Sauce |
| Beef Roulade |
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| Tender Flank Steak stuffed and rolled with Red Peppers, Smoked Mozarella and fresh Herb |
| Certified Angus Top Sirloin Steak |
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| Marinated in Red Wine, Grilled to perfection and topped with crumbled Bleu Cheese |
| Kalbi Beef Ribs |
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| Cut flanken style, marinated in spicey soy, garlic, ginger, sesame oil, red pepper then grilled to perfection |
| Three Peppercorn Seared Beef Tenderloin |
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| Marinated then crusted and seared with Szechuan Peppercorn, Cracked Black Pepper and Coriander Seed Served with Orange-Port Sauce |
Pork
| Oven Baked Pork Loin Chops |
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| Served with Apple Compote |
| Osso Bucco |
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| Braised in Red wine with fresh herbs, served with a rich demi |
| Roast Pork Loin Rubbed with Fresh Sage & Fennel |
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| Slow Roasted and Served with Fresh Strawberry-Rhubarb Compote |
| Barbecue St Louis Ribs |
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| Slow cooked to perfection Juicy and fall of the bone tender, House made Barbecue Glaze |
| Baked Honey Glazed Ham |
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| Oven baked tender and juicy, Served with Honey Mustard Sauce |
POULTRY
| Pan Seared Chicken Breast |
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| Served with a fresh Raspberry Beurre Blanc |
| Grilled Chicken Breast |
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| Served with White Wine Veloute Sauce or Lemon Caper Sauce |
| Chicken Parmesan |
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| Lightly breaded and baked topped with Parmesan Cheese, served with Marinara Sauce |
| Barbecue Chicken |
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| Grilled and basted with house made barbecue glaze |
| Kalbi Chicken |
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| Marinated in spicy soy then grilled |
| Chicken Schnitzel |
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| Breast meat pounded thin, lightly breaded and pan sautèed, Served with sauce bèchamel |
| Seared Duck Breast |
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| Served with Cranberry-Orange Glaze |
SEAFOOD
| Baked Salmon Parmesan |
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| Filets topped witha Parmesan, Garlic & Citrus Mayonnaise |
| Mahi Mahi Macadamia |
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| Breaded in Macadamia Nut & Panko, Sauted in Butter then Oven Baked, served with Ginger-Coconut Cream Sauce |
| Pan Seared Ahi Tuna (Served Rare) |
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| Topped with Tataki Salad of Daikon, Carrots and Cucumber |
| Lemon and Herb Grilled Salmon |
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| Served with Caper Remoulade |
| Tilapia Putanesca |
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| Putanesca sauce of garlic, capers, anchovies, pinenuts, evo, balsamic and herbs |
All items are priced on a per person basis
and subject to 20% service fee |
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