Chefs 505

Crab dip topped with toasted pita points served over mixed greens.

Tomato basil roasted garlic borsin cheese dip served with toasted southwestern

Croquette laced in a lobster vermouth cream sauce and a baby mozzarella caprice salad

In a guava teriyaki glaze and a light melba sauce over mixed gourmet greens and seaweed salad

Topped with bacon and a light classic worchester barbecue glaze on the half shell presented over mixed greens

`Marinated beef cubes served medium rare, tossed in gourmet greens and a light panzoo glaze

And nc rock shrimp nestled in a six pepper island creamy pesto and shredded fine cheese

Served over cabdied pecans in a hoisen asian glaze served with seaweed salad and pickled ginger.

Portugesse smoked sausage and brunoise potato frits all in incorporated in a ancho chili chardonnay parsley sauce

And cornmeal fried oysters over a parmesan encrusted pan fried tomato topped with shitake mushrooms and a light red pepper white wine broth

In sweet and spicy cajun seasonings, garlic romano cheeses, kalamata olives and feta cheese crumbles in a spicy fri diablo sauce

Covered in a lobster sherry cream sauce served over chefs vegetables and a sweet potato hash

Topped with a basil aioli served over baby mozzarella, vine ripe tomato, red onions, fresh basil and sliced thin cucumbers with kalamata olives and roasted tomato coolies

Sterling silver ribeye steak with a caramel glaze, served with a sweet potato hash

In a rosemary lemon chardonnay barre blanc nestled in tri color tortellini and chefs vegetables and shaved parmesan cheese

Duck breast over rosemary risotto laced with a port wine glaze, stikton blue cheese crumbles, bacon wrapped scallops and pan fried green tomatoes

Seared pancetta & grilled asparagus topped with a red wine demi glace & served over smoked gouda mashed potatoes.

Blue tip mussels tossed in a spicy fri diablo sauce over three cheese baked manicotti finished with boursin cheese crumbles & lump crab meat

Served along side hand rolled spicy tuna roll, served over seaweed salad, mango teriyaki glazed vegtables topped with a apricot mango sweet relish.

Mesquite grilled filet mignon served over tarragon cream sauce