apple wood smoked salmon served with traditional garnishes

served with red chili cocktail sauce

served with cocktail sauce

lightly coated and served with red pepper sauce

fresh shredded chicken and sauteed vegetables, finished with a cucumber wasabi sauce

mussels steamed in a white wine garlic sauce, served with pita bread

sauteed crab and mushrooms in a bechamel sauceserved in a puff pastry and topped with baby arugula,

iceberg lettuce, chopped tomatoes, cucumbers, and bacon, served with blue cheese

tossed with raspberry vinaigrette and toasted walnuts

romaine lettuce with shaved parmesan cheese and garlic croutons, tossed in a homemade dressing

marinated in sesame oil, soy sauce, and scallions

made with ground sirloin, corn, peas, onions, and carrots baked in a casserole with creamy mashed potatoes

shrimp and scallops sauteed with herb butter, finished with reggiano cheese

three clams casino, three oysters rockefeller, two mushrooms stuffed with crabmeat

served with baby arugula, finished with a mango jalapeno sauce

served with corn relish, finished with a remoulade sauce

stuffed with crab imperial and finished with champagne cream sauce

finished with a lobster beurre blanc sauce

pan seared and served a tequila pecan beurre blanc sauce

finished with a bordelaise sauce

center cut beef tenderloin finished with a cream au poivre sauce

herb crusted lamb served with goat cheese and risotto in a puff pastryfinished with a mustard demi sauce

stuffed with prosciutto, fontina cheese, and a fresh sage, finished with a mushroom demi cream sauce

pan seared and served with a roasted butternut squash puree, finished with a chestnut demi sauce

served with a cauliflower puree and confit, finished with a sage brown butter