West Steak and Seafood

Served with Oriental cole slaw, roasted red bell pepper sauce, eggplant & white wine butter

Maine lobster tail, cooked tempura-style, served with angel hair fries, a truffle aioli and a spicy ginger & chili soy sauce with wasabi and tobiko caviar.

Served with tequila lime cocktail sauce

Served with sauteed Porcini mushrooms in a port and white wine butter sauce, and grilled polenta

Served with roasted beet carpaccio, baby lettuce, blood orange syrup, and toast points

Served with ginger, capers, chives, Tobiko caviar, sour cream, wasabi aioli and toast points

Served on a crispy potato cake with sweet corn, leeks black truffle sauce, roasted beets and orange segments

Served with a sweet chili-lobster-tarragon sauce and fried leeks

Traditional Mexican ceviche, marinated in lemon juice, cilantro & onion; Hawaiian spiced Ahi Poki made with soy, chili, tomato & green onion; Salmon Tartar with capers, lemon & olive oil, sour cream & Tobiko caviar

Pan-roasted and served with a bleu cheese profiterol and balsamic mint reduction sauce

Wrapped in prosciutto and served with eggplant, zucchini, bell pepper and mozzarella cheese bruschetta, in white wine garlic butter sauce and tomato confit

Stilton Blue, Saint Andre Triple Cream, Petit Basque aged Sheep's Milk and Brie cheeses. Served with crackers and accompaniments

Served with lemon olive oil, capers, shaved Parmesan Reggiano and diced tomatoes

Served with Emmental cheese and crouton

Baby spinach leaves tossed with warm bacon, red onion, balsamic vinegar and olive oil dressing. Garnished with chopped hard boiled egg

With locally grown organic baby greens served with shiitake mushrooms, tomatoes, cilantro, garlic and sesame soy dressing

Wedge of iceberg lettuce with a creamy bleu cheese dressing, crumbled bleu cheese and diced tomatoes

Served with pieces of lobster, a roasted tomato and brie cheese crouton

With diced tomatoes, cucumber, red onions, anchovies, Kalamata olives, and feta cheese tossed in a fresh herb red wine vinaigrette

With garlic croutons and Parmigiano Reggiano shavings

Organically grown baby green served with roasted tomatoes, glazed walnuts, gorgonzola cheese and a balsamic vinaigrette

Red and Yellow Beets tossed with a sherry and wine truffle vinaigrette. Served with goat cheese, mache lettuce, cucumbers, tomatoes and black olive tapenade

Sauteed with sea scallops and shrimp with white wine, lemon, tomato concasse and fresh basil, on a bed of saffron rice and baby vegetables

Served with butternut squash and parsnip risotto, a roasted tomato and garlic tart tatin, asparagus spears and sweet corn black truffle sauce

Served topped with a shrimp, orange & fennel salad, pappardelle vegetables, and surrounded with a lobster-truffle-blood orange butter sauce

Served with an eggplant ratatouille timbale, mushroom duxelles-filled artichoke hearts, a roasted beet-port wine vinaigrette, and pan-seared pesto scallops.

No antibotics or added hormones, 100% vegetarian, corn-fed diet

with Caramelized Onions & Bacon

Six ounce prime filet mignon served with 3 jumbo scallops and 3 prawns with two sides

Four ounce choice filet mignon, six ounce lobster tail, 2 jumbo scallops and prawns with two sides

Charbroiled to your specifications and served with au gratin potatoes, blue cheese-filled shiitake mushrooms, port wine sauce and tobacco onions.

Stuffed with dried cherries, apple, cream cheese and pine nuts, and served with a sun-dried cherry and port wine sauce

Filled with roasted leeks, zucchini and ricotta cheese. Served on bed of truffle mashed potatoes with a cremini mushroom lemon-thyme sauce

Layered with vegetable ratatouille, fresh mozzarella and goat cheese. Served with roasted red and yellow tomatoes and pesto sauce

Butternut Squash Ravioli in a sweet corn black truffle sauce, Potato Gnocchi in tomato-basil sauce, and Wild Mushroom Raviolis with zucchini, carrots and leeks in a sage cream sauce

Creamy yellow & white cheddar sauce with black truffles

With all the classic garnishes

With sage butter and Parmigiano Reggiano

With hollandaise sauce

With truffle oil and Parmigiano Reggiano

Prepared Traditionally or flavored with Bleu cheese or black truffles

Made with fresh sweet onions

With mushrooms, italian parsley, & parmigiano Reggiano

With hollandaise sauce

Eggplant, roasted bell peppers, tomato and basil

Seasonal vegetable medley sauteed in garlic butter

With a creamy yellow and white cheddar sauce

With caramelized onions and crispy bacon

Black cherries sauteed with Amaretto, brown sugar, butter & cherry juice. Served hot with Tahitian vanilla ice cream

Topped with a Macadamia nut crumble and served hot with Tahitian vanilla ice cream

Served with Tahitian vanilla ice cram and amaretto creme anglaise

Served with an almond tuile basket filled with fresh berries

Served with caramel sauce and creme Fraiche

Baked molton chocolate cake served hot with chocolate Gianduia gelato (20 minute preparation time)

Served with raspberry sauce and Amaretto creme anglaise

Served in an almond tuile basket

Frangelico Hazelnut Liqueur and Amaretto di Saronno Espresso and whipped cream

Bailey's Irish Cream, Jameson's Irish Whiskey Espresso and steamed milk

Bailey's Irish Cream, Frangelico and Kahlua Coffee and whipped cream

Tia Maria coffee liqueur and Myers Dark Rum Coffee and whipped cream

Brandy and Kahlua Coffee and whipped cream

Jameson's Irish Whiskey and sugar Coffee and whipped cream

Tequila and Kahlua coffee liqueur Coffee and whipped cream

with corn truffle sauce

In a garlic-butter sauce

With a soy-mustard beer sauce

With balsamic vinaigrette, bleu cheese & caramelized walnuts

With green peppercorn sauce

Sauteed Piccata-Style in a lemon-caper butter sauce

With blood orange-truffle sauce

With cheddar cheese

With garlic croutons and parmesan cheese

8 ounce filet tenderloin charbroiled to your specifications

Boneless breast sauteed and served with a mushroom-Marsala wine demi-glace sauce

With a truffle corn sauce

Thin slices of veal sauteed in a white wine, lemon and caper butter sauce

With a dry cherry port wine sauce