Chef Fredy's Table

Tropical fruit chutney, raspberry ale vinaigrette, golden raisin crostini.

Crunchy romaine hearts, roasted garlic herb brioche croutons tossed with our homemade dressing and pecorino Romano cheese.

Yellowfin tuna and avocado cubes, spiked with a light sesame and hoisin sauce, hot chili pepper reduction, crispy wontons.

Fried and tossed with capers, scallions, hot and sweet cherry peppers, Kalamata olives and balsamic vinaigrette.

Tomatillo, jalapenos, cilantro and red onion salsa finished with citrus lime and avocado aioli.

Wrapped in prosciutto di Parma and spiked with a pesto sauce.

Toasted brioche dried cherry and peach puree framboise beer.

Marinated wild mushrooms tossed with fresh chopped avocado salsa and roasted pistachio puree served on a grilled garlic crostini.

Filled with Maryland lump crab meat, Champagne and mascarpone cheese sauce.

Baby greens, tomato, cucumber, shaved carrots and garlic herb croutons.

Baby greens, candied walnuts, mango cubes, strawberries tossed with a tamarind vinaigrette.

A crunchy romaine, roasted garlic herb croutons tossed with our homemade dressing.

Marinated wild mushrooms tossed with fresh chopped avocado salsa and roasted pistachio puree served on a grilled garlic crostini.

Pan fried and tossed with capers, scallions, hot and sweet cherry peppers Kalamata olives and Worcestershire sauce.

Yellowfin tuna and mango cubes, spiked with light sesame oil, garlic, ginger and soy sauce, crispy wontons.

Maryland lump crab meat, onions, green and red peppers, plated over jicama salsa and avocado aioli.

A blend of South Western and Cajun spices, chicken andouille and garlic herb sausages, tasso ham and vegetables topped with rice pilaf.

Semi-boneless half roasted free-range chicken enhanced with its own natural au jus dry porcini mushroom risotto.

Pan seared mallard duck breast, port wine and orange emulsion stir-fried pineapple rice and a vegetable ensemble.

Homemade BBQ braised beef short ribs and broiled Brazilian lobster tail vegetable medley and melted butter.

Pan seared New Zealand lamb chops caramelized shallots, natural lamb au jus and roasted herb Idaho potatoes.

Broiled Maine salmon fish fillet amaretto, ginger and carrots sauce, short grain Himalayan red rice.

Fresh pappardelle tossed with chicken, prosciutto, garlic and vine-ripened red tomatoes in a light Pinot Grigio and basil sauce.

Grilled Berkshire pork chop stuffed with Brie cheese and scarole Grand Marnier and cranberry reduction and mint-scented whipped potatoes.

Grilled marinated eggplant, stewed lentils and vine-ripened tomatoes served with Chinese forbidden black rice and sauteed spinach.

Black Angus ground beef, bacon, sauteed onions and avocado on a toasted brioche bun homemade pomme frites and truffle mayo.

A blend of South Western spices, chicken andouille and garlic herb sausage, tasso ham and vegetables blended with our special Cajun spices served with rice pilaf.

Grilled marinated eggplant, stewed lentils and vine-ripened tomatoes served with Chinese forbidden black rice and sauteed spinach.

Grilled shrimp and sea scallops spiked with fire roasted red pepper sauce spinach scented risotto and grilled vegetables.

Marinated chicken cubes served tossed with basil and a homemade marinara sauce.

Lightly breaded eggplant topped with Chef Fredy's homemade marinara sauce and smoked melted mozzarella cheese.

Grilled Atlantic salmon fillet topped with a tropical fruit chutney, wasabi whipped potatoes and vegetables sauteed.

Broccoli rabe and roasted garlic fresh herbs in a light Pinot Grigio reduction served over fresh homemade pappardelle pasta.

Grilled chunks of Angus beef spiked with a port wine and shallots demi, roasted garlic whipped potatoes and a summer vegetable medley.

Regular and decaffeinated.

Rich, smooth and satisfying.

Double shot of espresso layered with steamed whole milk, foam with cinnamon.

Double espresso with steamed milk.

Double espresso with steamed milk and vanilla sauce.

Double espresso with steamed milk and hazelnut.

Double espresso with steamed milk and caramel.

Espresso marked with foam.

Double espresso with steamed milk and mocha.

Served warm topped with vanilla gelato.

Topped with Irish cream gelato.

Covered with chocolate ganache, served over a vanilla galette a splash of vanilla sauces.

Served in a flaky pastry crust topped with a homemade meringue.

White and dark chocolate mousse fresh raspberries chocolate ganache.

Smooth layers of peanut butter cream and French chocolate silk on a chocolate cookie crust.

Pineapple, banana and coconut dulce de leche gelato.

Served with fresh whipped cream and accented with fresh berries.

Dulce de leche, French vanilla, mint chocolate, dark chocolate and triple espresso.

Mango, raspberry, coconut.