Mcguire's

sushi grade yellowfin tuna tossed with Fresh cilantro, capers and red onion, served with a mango salsa and hoisin vinaigrette

Canadian lobster tail wrapped in light pastry with bok choy, rice noodles, wasabi and pickled ginger, lightly fried served with a lime chili and ponzu dipping sauce

poached shrimp and Maryland crab blended with creamed leeks and Fresh ginger folded in dumpling skins served crispy with a spicy Asian sauce

simmered asparagus and yellow leeks, pureed with light cream, served with tender asparagus tips and finished with creme fraiche

homemade Fresh mozzarella and sliced yellow tomatoes served on baby field greens, with Fresh basil, extra virgin olive oil and balsamic syrup

lightly dressed romaine lettuce garnished with parmigiano croutons and anchovies

baby field greens, Belgian endive, and plum tomatoes, tossed with a balsamic vinaigrette

marinated grilled ostrich sliced thin, served with a southwestern black bean ragout

sliced eggplant stuffed with ricotta simmered in a light tomato sauce then broiled with a blend of four cheeses

sliced red beets over field greens with red onion, tomato, gorgonzola, and toasted pecans, finished with a balsamic vinaigrette

baby field greens with Provolone cheese, roasted red peppers, grilled artichokes, calamata olives, and spicy soprasatta

wedge cut iceberg lettuce, toasted almonds, smoked bacon, and parmigiano reggiano, finished with a creamy Roquefort dressing

coriander crusted yellowfin tuna wok-fried served on steamed bok choy, finished with a mustard soy vinaigrette

pistachio crusted, finished with a roasted tomato saffron butter

pan seared, finished with a sesame miso vinaigrette

Finished with capers, chopped parsley, lemon and extra virgin olive oil

sesame encrusted jumbo sea scallops pan seared, finished with an orange chili ginger butter

grilled pork tenderloin served sliced with a red curry sweet chili Thai BBQ Sauce

sliced, finished with a kalamata fig maple demi

grilled Colorado elk, finished with a sun-dried cherry demi glace

12 ounce seared aged tenderloin of beef, finished with a Danish bleu cheese and Madeira demi

grilled certified angus beef, finished with a chipolte Madeira demi glace

26 ounce bone in ribeye steak, finished with a homemade steak sauce

roasted Australian lamb rack, finished with a roasted garlic port wine demi glace