Entrees

Mahogany Short Ribs

• Parmesan whipped potato, root vegetable hash, crispy garnish

Grilled Flank Steak

• Patatas Bravas, Mexican street corn, chimichurri sauce

Dry Rubbed Flank Steak

• Yukon Gold potato puree & summer succotash of corn, zucchini, Haricot Verts, heirloom tomato 

Pan-Seared Rib-Eye Steak

• Whipped potatoes with horseradish- crème fraiche, asparagus tips and finished red wine demi-glace

Grilled Filet of Beef

• Parmesan whipped potatoes, grilled asparagus and served with horseradish crème and natural jus.

Beef Wellington

• Filet of beef, Proscuitto & mushroom, baked in puff pastry and served with whipped potato & garlic green beans

Grilled Lamb Chops

• Grilled summer vegetables, Israeli couscous, salsa verde

Grilled Chicken Picatta

• Rosemary Scented New Potatoes & Asparagus Tips

Pan-Roasted Chicken Breast

• Grilled Peaches, roasted red potatoes with fresh arugula and balsamic glaze

Seared Sea Scallops

• Crisp bacon, roasted corn, mushrooms, sherry cream sauce over potato gnocchi

Grilled Atlantic Salmon

• Zucchini, Corn & Tomato Succotash topped with cilantro crème

Cajun Grilled Salmon

• Topped with arugula & tomato salad with warm bacon vinaigrette & herbed couscous pilaf

Brown Butter & Garlic Shrimp

• Grilled Vegetables and Seasonal Risotto

Seafood Newburg

• Scallops, shrimp, lobster, mushroom, shallot, herbed cream sauce in puff pastry 

Crispy Thai Curry Tofu

• Spring peas, tomato, quinoa and fresh herbs topped with a coconut Thai-Red Curry sauce.

Fire Roasted Vegetables

• Herb Whipped Ricotta & Lemon Vinaigrette 

Butternut Squash Ravioli

• Brown butter sage sauce finish with a touch of fresh cream

Mushroom Ravioli

• Parmesan Crème Sauce Topped w/ Ragout of Mushrooms and fried sage

Roasted Sweet Potatoes

• Spiced and roasted tossed with fresh arugula, goat cheese and candied walnut

Charred Carrots

• Honey whipped goat cheese, pomegranate molasses, fresh herbs