Wild Field Greens

garnished with seedless european cucumber rings, cherry tomatoes, mandarin orange segments, sauteed snap peas and crumbled gorgonzola cheese- drizzled with homemade balsamic vinaigrette

Bibb & Butter Lettuces

with sauteed haricot verts, tear drop tomatoes and hearts of palm with a peppered goats cheese coin and burnt tomato vinaigrette

Caesar Salad

crisp romaine with homemade garlic crouton and parmesan cheese crisps tossed in traditional caesar dressing

Fresh Spinach

with sweet red onion, strawberries, goats cheese and slivered almonds drizzled with a citrus vinaigrette

Acapulco Salad

Wild field greens with cherry tomatoes, jicama, avocado and fire roasted corn with crispy tortilla strings and chipotle vinaigrette

Mediterranean Salad

crisp romaine with kalamata olives, crumbled feta and cherry tomato with oil & vinegar and a dusting of dried oregano

Non-Salad First Course Suggestions...

Blackened Sea Scallops

set on a bed of field greens with soy-ginger vinaigrette

Seared Sea Scallops

rested on angel hair pasta with white wine, olive oil and garlic

Lobster Martini

chunks of fresh steamed lobster with avocado, scallion and colorful bell peppers in a citrus vinaigrette

Lump Crab Cake

set on a bed of field greens with a roasted red pepper dressing

Lobster & Mango Spring Rolls

served over a bed of baby spinach with a ponzu dressing

Eggplant Crepes

sliced, breaded eggplant rolled with herbed ricotta cheese and Italian seasonings served over homemade marinara with fresh grated parmesan cheese and basil chiffonade

Chicken Rouladen

a boneless skinless breast stuffed with mousseline of chicken, asparagus spears, roasted red peppers and aged provolone cheese

served with an herbed chardonnay reduction

Harvest Chicken

a boneless skinless breast stuffed with wild and long grain rice, sun-dried cranberries and a mirepoix of carrot, celery and onion-baked, sliced and napped with a sun-dried cranberry red wine reduction

Chicken Marsala

boneless skinless breasts sauteed in butter with onion and mushroom

finished with imported marsala wine

Chicken Piccata

boneless skinless breast sauteed with butter and finished with white wine and capers

Teriyaki Chicken

marinated with scallion and teriyaki sauce the grilled

Baked Italian Chicken

boneless skinless breast breaded with herbed bread crumbs and romano cheese then baked and served with roasted tomato sauce

Chicken Cordon Bleu

boneless skinless breast stuffed with black forest ham and Swiss cheese and breaded, baked and served with veloute sauce

Grilled Chicken Breast

served with a mango-papaya relish

Chicken Limonata

dredged in flour and egg wash the sauteed in butter and served with a lemon chicken jus

Chicken Shish-Ka-Bob

chunks of breast meat skewered with onion, tomato, bell pepper and mushroom-flame grilled with Italian or Greek seasonings

Brie & Apple Stuffed Chicken Breast

with a chicken stock-apple cider reduction

Rosemary Grilled Chicken Breast

 rosemary chicken jus

Chicken Wellington

a boneless breast of chicken with sauteed wild mushrooms

baked in a puff pastry shell

Maple Glazed Duck Breast

with mango-papaya salsa

Asian Glazed Quail

with a shitake mushroom ragout

Roasted Beef Tenderloin Medallions*

the whole tenderloin is hand massaged with fresh herbs and garlic then flame seared and slow roasted- hand carved as it's fanned to the plate over a root vegetable puree and napped with a pinot noir reduction with crumbled gorgonzola cheese garnish

Carved NY Strip Steak*

rubbed with fresh herbs and garlic then flame seared and slow roasted

hand carved to the plate- cabernet wine reduction

Slow Roasted Prime Rib*

a generous 10oz. portion served with natural au jus and yorkshire pudding with whipped horseradish on the side

Chianti Braised Beef Short Ribs

braised for several hours and served fork tender 

Beef Shish-Ka-Bobs

Beef tenderloin skewered with onion, mushroom and tomato then flame grilled with Italian seasonings

New Zealand Rack of Baby Lamb*

4 'Frenched' chops prepared Greek style with olive oil, garlic, oregano, lemon and white wine fanned to the plate

Braised Lamb Shank

braised in natural juices with a mire poix of root vegetables

Roasted Leg of Lamb*

prepared medium temperature and served with a minted yogurt sauce

Macadamia Crusted Sea Bass

served over steamed baby bok choy and drizzled with lime cilantro sauce

North Atlantic Salmon

prepared a variety of ways

 blackened - piccata - asian - vesuvio

Tiger Prawns

prepared a variety of ways

Italian - Thai - chipotle grilled

Swordfish Vesuvio

broiled with white wine, olive oil, garlic and oregano

served with vesuvio potatoes

Black Cod

over fennel chowder with fennel broth

Mahi-Mahi

grilled and served with gazpacho relish

Phyllo Purse

sauteed leeks, mushrooms, red, yellow & green bell peppers, and zucchini finished with white wine and a touch of heavy cream-baked in a flaky phyllo purse and served on a pool of roasted red pepper coulis

Asian Vegetable Skewers

bok choy, tofu and shitake mushroom skewered and grilled-served over steamed jasmine rice with a drizzle of ponzu sauce

Indonesian Curry Tofu

served over steamed jasmine rice

Grilled Vegetable Planks

seasonal veggies drizzled with olive oil and seasoned with kosher salt and cracked black pepper-grilled and served with steamed brown rice