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Wild caught baby clams sauteed with crumbled chorizo, green peppers, onions and tomatoes, in a white wine sauce with a hint of cilantro.
Hand packed maryland style crab cake en papillote style with a mango hollandaise and sriracha.
Fresh lobster meat with cream cheese and scallions rolled and lightly fried. Served with orange wasabi and ponzu sauce.
Broiled jumbo shrimp atop a sauteed fennel fritter, garnished with a roasted tomato and garlic coulis.
Wild caught calamari pan fried, tossed with garlic and julienned sweet and spicy cherry peppers, accompanied by fresh lemon and a cucumber aioli.
All natural bison meatballs, roasted and served with a bison veal demi-glaze and shaved parmesan reggiano.
Sauteed pei mussels with thyme, oregano, white wine, olive oil, tomato, onion, and garlic. finished with feta cheese and lemon.
Jumbo scallops pan seared with garlic and a thai chili. served on cucumber and finished with a ginger-chili sauce, sesame seeds and wakame salad.
Marinated carrots topped with mixed greens and blue cheese, served in a crispy spring roll ring, garnished with asian pears and candied walnuts. finished with toasted sesame & white balsamic vinaigrette.
Fresh maine lobster meat tossed in a ponzu dressing with celery, red onion & pepper; atop midori liqueur vinaigrette.
Seared sesame tuna sliced and served rare, accompanied by mixed greens, red onion, sweet potato, and julienned snow peas. Drizzled with a light asian vinaigrette.
Sliced caesar wedge, garnished with diced tomatoes, pickled cucumbers and red onions, and a melted parmesan crostini.
Creamy lobster bisque laced with sherry and fine cognac
Chefs daily selection of homemade soup, using only the freshest ingredients.
Wild coho salmon sauteed with grapes, red bell peppers, onions, baby spinach, garlic and red chili flakes in a light rice wine glaze. Served with steamed white rice.
Seared jumbo shrimp, maine lobster meat, scallops, mushrooms, tomatoes, and a touch of brandy. tossed with your choice of parmesan risotto -or- riccia pasta. Finished with parmesan cheese.
Half-roasted spring chicken, house seasoned then slow roasted. finished al forno. accompanied by garlic rice and wilted spinach.
Jumbo shrimp sauteed in a traditional scampi sauce with fresh thyme and garlic, topped with italian polenta. Garnished with sliced avocado and parmesan cheese.
Porcini dusted seasonal vegetables, skewered, then broiled. Atop a spinach and garlic cous cous, and finished with feta cheese and cold pressed olive oil
Half-roasted duck accompanied by sweet potato lasagna and sauteed snow peas, topped with a peach brandy butter sauce.
Chairmans choice filet mignon seared then accompanied by garlic mashed potatoes and oven roasted zucchini. Finished with demi glace.
20 oz. Chairmans choice
4 oz. or 8 oz. with a bulgogi marinade
14 oz. Harris ranch prime five diamond
14 oz. Cattelli farms veal
14 oz. Cattelli farms veal
8 oz. Chairmans choice centercut
16 oz. Harris ranch three diamond choice
Belton farms sage cheddar paired with imported serrano ham and fresh melon. Finished with drizzled olive oil and cracked black pepper.
Aged wisconsin cheddar cheese, topped with seasoned bread crumbs, then baked, served with French whole grain mustard and cranberry compote.
French triple cream brie slightly warmed with cracked black pepper, served with lingonberry jelly and whole grain mustard.
A large platter of our top cheese selections St. Andre triple cream brie, aged cheddar, sage cheddar, and Stilton blue cheese, paired with candied walnuts and lingonberry jelly.