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