Tiburon

Fresh maine diver scallops, dusted with chipotle and pan seared, served with a chunky fresh tomato cream sauce

Sweet crab slow simmered with fresh tomatoes, white wine & herbs, served with tangy mediterranean cucumber salad & roasted tomato buerre blanc

Thin sliced roasted chicken, sauteed portabella & button mushrooms, roasted red peppers & marsala garlic demi-glace served over a grilled polenta cake

The chefs favorite: French triple creme brie, 5 hour dry braised kurobuta pork belly & balsamic onion jam

Fresh mediterranean black mussels, stamed in white wine and garilc, served with a spicy tomato herb broth

Char-grilled new zealand elk tenderloin, served with creamy mushroom duxelle, green peppercorn demi-glace & garlic mashed potatoes

Pan roasted, marsala butter, roasted red pepper, jalepeno cheddar grits & a drizzle of truffle oil

Pan seared new zealand tenderloin of lamb, dusted with fresh rosemary and black pepper, served with a whole grain mustard demi-glace, bleuberry redcution and a parmesan and parsley risotto cake

Char-grilled filet mignon, served with a roasted shallot & cabernet demi-glace with sauteed mushrooms & garlic mashed potatoes

Ahi tuna, dusted with asian seven pepper spice & black sesame seeds, seared rare, topped with soy & honey marinated shredded carrot & served with pineapple fried rice

Pan-seared, topped with steamed leeks, applewood smoked bacon and finished with a plum wine butter sauce & garlic mashed potatoes

10oz Seared eye of snake river farms kobe ribeye, red wine reduction and sauteed oyster mushrooms with garlic mashed potatoes