Initials
Baked French Onion Soup- Caramelized onions in a rich broth gratinee style
Lobster Bisque- Cold water variety topped with port chantilly
Crab Cake Napoleon- Layered with apricot chutney and mango coulis
Blackened Tuna- Served rare with ginger cucumber salad, soy caramel sauce and wasabi.
Signature
Filet Mignon – Certified Angus Beef filet mignon grilled to order and served over a gorgonzola potato croquette with wilted spinach, wild mushroom demi glace, crispy fried leeks and fresh vegetable du jour.
Ribeye – 20 oz. bone-in cowboy cut Certified Angus Beef Ribeye grilled to order with gorgonzola mashed potatoes, au jus and fresh vegetable medley.
New York Strip – Certified Angus Beef grilled to order. Served with a Cognac peppercorn demi-glaze, gorgonzola mashed potatoes accompanied with a fresh vegetable medly.
Rack of Lamb – Grilled rack of New Zealand lamb dusted with Mediterranean herbs and spices cooked to your specifications. Presented with potatoes Provencal, fresh vegetable du jour and port rosemary glace de angeau.
Pork Tenderloin Roulade- Royal Berkshire pork tenderloin rolled with a corn bread, chorizo, dried currant filling then oven bronzed. Served over a quinoa/wild rice blend with an apricot almond compound butter.
Amish Chicken Roulade – Free Range Amish Chicken breast rolled with a roasted apple, gorgonzola and toasted pumpkin seed filling, then oven bronzed. Served over a nest of spaghetti squash with a balsamic beurre rouge and fresh vegetable du jour.
Yellow Fin Tuna – Blackened sashimi grade yellow fin tuna served rare with pickled ginger, soy caramel sauce, wasabi and sesame infused risotto.
Gorgonzola Shrimp Balsamico- Jumbo shrimp stuffed with a gorgonzola filling, then oven bronzed. Served over linguini tossed with fresh basil pesto, artichoke hearts, sun dried tomatoes and toasted pine nuts. Splashed with aged balsamic vinegar.
Canadian Walleye – Pan fried and served over potato provencal with lemon beurre blanc sauce.
Alaskan Halibut– Grilled and served over gorgonzola mashed potatoes with red onion compote and a lemon beurre blanc sauce.
Halibut Cheeks- Macadamia nut encrusted, presented over gorganzola mashed potatoes, and sauteed arugala, with a sauce homard and arugala pesto. Then topped with candied prosciutto ham.
Canadian Walleye- Encrusted in Panko, then pan fried, served with potatoes provencal, and a lemon buerre blanc sauce, with a fresh vegetable medley.
Chilean Sea Bass- Stuffed with Maryland blue crab, oven bronzed and served over a vanilla infused saffron risotto with a sauce homard.
Escolar- Blue Crab and andouille encrusted, served over gorgonzola mashed potatoes, with sauteed arugala, drizzled with a roasted red bell pepper coulis, and an apricot puree, and accompanied by fresh vegetables.
Lobster– 8 oz. South African cold water tail served with drawn butter, gorgonzola mashed potatoes and a fresh vegetable medley.
Surf and Turf- Filet mignon and an 8 oz. South African cold water tail served with drawn butter, gorgonzola mashed potatoes and a fresh vegetable medley.
