Served with red pepper relish and aged balsamic.
On a grand mariner tarragon cream sauce.
Served with chopped tomatoes, roasted garlic, scallions, artichokes and basil.
Served with a smoked tomato-basil sauce.
Served with gorgonzola dipping sauce.
Served with a coconut-peanut sauce.
On a bearnaise-demiglace swirl.
Served with hearts of romaine, Parmesan, homemade croutons, anchovies and a creamy garlic dressing.
Served with tomato, red pepper, carrot zest and onion with a basil-vinaigrette.
Roasted beets, spicy bourbon pecans, feta cheese and dried cranberries with a raspberry vinaigrette.
Scallops, artichokes, sundried tomatoes, capers and garlic in a lobster broth.
Served with gorgonzola, scallops, red pepper and artichokes with a scampi sauce.
Served in a sweet, herbal, roasted red pepper and tomato stew.
Served with a raspberry compote.
Served with a basil pesto.
Served with a blueberry fennel sauce.
Served with a roasted garlic, wild mushroom demiglace.
Served with a cranberry applesauce.
Served with fries and coleslaw.
Served with a black cherry sauce.
Served with roasted red pepper, garlic, spinach, scallions and mozzarella cheese.