Pan seared filet of beef wrapped in puff pastry with prosciutto and mushroom duxelle with a cabernet veal glace and rosemary roast red skin potatoes.

Short ribs of beef braised in veal stock with caramelized onions and fresh thyme served with garlic mashed potatoes.

Grilled 8-oz. filet mignon with a brandy and black peppercorn sauce and gold potato tartino.

Whole New Zealand racks crusted with fresh herbs and pan seared, served with an onion and basil demi glace with garlic mashed potatoes (serves two).

8-oz. veal chop stuffed with garlic spinach, shiitake mushrooms and toasted pine nuts, served with a roast plum tomato sauce and rosemary roast potatoes.

Boneless pork loin stuffed with apricots, shallots and toasted pecans, served with potato tartino and port wine sauce.

Boneless pork loin rubbed with jerk spices and served with banana and sweet potato mash.

Tender sauteed mustard and herb bread crumb encrusted pork chop with a Madeira wine sauce and garlic mashed potatoes .

Tender slices of braised veal top round served with a rich veal demi glace and mashed potatoes.

Sauteed breast of chicken topped with fresh sage and prosciutto di Palma in a lemon & white wine glaze.

Parmesan and fresh herb crusted breast served with oven dried plum tomatoes and artichoke hearts, with balsamic reduction sauce.

Boneless breast of chicken marinated in Caribbean jerk spices, grilled and served with herb polenta & pineapple mango salsa

Breast of chicken stuffed with mushroom duxelle or garlic spinach & roast sweet peppers, caramelized onion and goat cheese, served with roast tomato sauce

Breast of chicken simmered in a shallot, rosemary and apple brandy sauce with caramelized apples

Strips of grilled chicken breast with roasted peppers, mandarin oranges and toasted hazelnuts with a honey apple cider vinaigrette

Blackened chicken breast strips, spiced corn, poblano peppers, chevre cheese, garlic croutons and spicy Caesar dressing

Boneless breast, marinated in orange and lemon zest, grilled and served over grilled and roasted vegetables

Boneless chicken marinated in maple, cinnamon, garlic oil and rice wine vinegar, slow roasted and tossed with roasted butternut squash, toasted pecans, grilled portabello mushroom and goat cheese over mixed baby greens.

Pan seared grouper topped with a lump crab, spinach and pinenut stuffing, baked and served with a creamy whole grain mustard sauce

Grilled salmon steak served with a compote of braised fennel, golden raisins, kalamata olives, tomato and capers

Maryland style lump crab cakes served with a spicy red pepper aioli

Pistachio nut crusted salmon steak topped with a compote of caramelized onion, apricot preserve, honey and fresh marjoram

Sole fillet stuffed with roast sweet peppers and spinach greens, simmered in a white wine fresh herb sauce

Grilled salmon steak topped with a mango sweet pepper salsa with lime & cilantro

Chilled poached salmon fillet served with a wasabi cucumber sour cream

Chunk white meat tuna tossed in a light citrus vinaigrette with capers, scallions, baby green beans, olives and diced peppers

Slices of sesame crusted tuna served over a cucumber red onion slaw tossed with soy rice wine vinaigrette.