ENTREES

Red Angus Braised Short Ribs with Carnaroli Risotto and Truffles
Succulent shorts ribs on a bed of truffled risotto, with a thyme and veal demi glace, served with sautéed organic carrots and fava beans with shaved black truffle.

Pan Seared King Salmon
Roasted with Ginger, Shallots and Lemon Grass then covered with a sweet Butter, White Wine and Ginger Glaze, served with Israeli Cous Cous and Sautéed Vegetables

Grilled Filet Mignon
Brushed with Stout and our homemade Barbecue Sauce, grilled and served with a Stout and Beef Demi Glaze; topped with a grilled Onion, Red Bell Pepper and roasted Pine Nuts. Accompanied by Curried, crushed Peppercorn, and Garlic Roasted Red and Yellow Potatoes, and grilled Asparagus

Sea Bass
Dusted with flour and seasoning, pan seared and served with a Chardonnay, Stone Ground Mustard Beurre Blanc Sauce, Purple Scalloped Potatoes and Fresh Artichoke Hearts

Chicken Breast Stuffed with Herbs and Bread Crumbs
Pan seared and roasted, served with a Red Wine and sweet Cranberry Reduction Sauce, accompanied by a mountain of Buttermilk Mashed Potatoes and fresh Sautéed Veggies

Slow Roasted Pork Tenderloin
With a fresh Herb Risotto prepared with White Wine and Assiago Cheese, sautéed Organic Baby Carrots and Blue Lake Green Beans, served with a White Wine and Cream Pork Au Jus Sauce.

Baked Polenta with Feta Cheese
Resting on homemade Marinara and sautéed Spinach, served with grilled Bell Pepper Triangles and Zucchini, and garnish of fresh sautéed Corn and Caramelized Onion

Duck Confit
Two Duck Legs with a roasted Garlic & Duck Demi-glaze, served with Garlic Mashed Potatoes and sautéed Baby Carrots

Grilled Flank Steak topped with fresh Avocado slices, and a Vodka Creme Fraiche
Served with Garlic Mashed Potatoes and sautéed Chinese Long Beans

Roasted Pork Loin
With a Tomatillo and Tomato Chutney Herb "square" Potato Gratin and Blue-lake Green Beans

Salmon and Chive Oil
Served with Herb-roasted Yukon Potatoes and Blue-lake Green Beans

Roasted Chicken Breast
Stuffed with Prosciutto, Spinach and Mushrooms, served with a Mushroom and White Wine Cream Sauce, Garlic Mashed Potatoes and sautéed Vegetables

Roasted Pork Tender Loin with Rosemary and Apples
Served with a Saffron White Wine Israeli Couscous, and Blue-lake Green Beans

Lamb Cutlets
With a baked Parmesan and Putanesca Polenta, Ratatouille, and a Herb, Butter and Champagne Sauce

Filet Mignon
Complimented by a roasted Tomato Béarnaise Sauce, served with roasted Roots and Seasonal Vegetables

Filet Mignon
With Caramelized Onion Marmalade, and a Red and Port Wine Beef Demi-glaze, served with creamy Gruyère Potato Gratin and Blue-lake Green Beans

Horseradish and Lime Seared Sea Bass
Served with a Tequila, Lime and Chive Oil, Saffron Risotto and a julienne of sautéed Peppers and Carrots

Cannelloni
Stuffed with Fontina Cheese, Forest Mushrooms and Spinach; Covered with our homemade Marinara Sauce and sautéed Zucchini

Lobster and Tarragon
Fresh butter poached Main Lobster Tail and Claw, served in a White Wine and Tarragon Lobster Cream Sauce, with a Yukon Gold Potatoes terrine and a confetti of seasonal vegetables

Rolled Pork Tenderloin
Stuffed with Prosciutto, Port Wine soaked dried Cranberries, Thyme, Feta and Bread crumbs; served with roasted Root Vegetables, braised Greens and a Port Wine Reduction Sauce

Baked Polenta Lasagna Putanesca
Layered with a thick Red Wine, roasted Tomato and Herb Marinara; sautéed Spinach, Zucchini, Sweet Onion, and Garlic. Finished with a chiffonade of Purple Basil and an Olive Taponade.