Entrée Selections:
Beef and Veal
- Grilled, parmesan crusted beef tenderloin, truffle demi
- Crab topped beef tenderloin, roasted onion béarnaise
- Cabernet braised short ribs, braising wine reduction
- Salt baked bone in rib-eye, peppered horseradish cream
- Beef Wellington, wild mushrooms, Burgundy glaze
- Veal saltimbocca, prosciutto, sage white wine sauce
- Veal chop with pancetta, asiago, pear, apple, pinot sauce
- Veal Osso Bucco, wine braising jus, roasting vegetables
Lamb and Pork
- Herb crusted rack of lamb, apple-pear relish
- Roasted garlic rack of lamb, mustard crust, truffle demi
- Braised lamb shank with sherry blackberry sauce
- Zinfandel braised leg of lamb, parsnips, red wine reduction
- Roasted pork shoulder, garlic pepper rub, mojo sauce
- St. Louis ribs, rubbed and slow smoked, BBQ glaze
- BBQ rubbed grilled pork tenderloin, cumin-cider glaze
- Crispy, sweet-spiced glazed pork belly, peanuts, kimchee
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Seafood and Poultry
- Potato wrapped spiced halibut, orange fennel beurre blanc
- Salmon Wellington, wild mushroom, saffron beurre blanc
- Prawns fille with spinach & prosciutto, rocket pesto
- Rare Ahi tuna in Nori, rock shrimp - onion, mango sauté
- Butter & olive oil poached lobster, chorizo lobster cream
- Sesame - wasabi scallops, ponzo sauce, gingered mussels
- Jumbo lump crab cake, charred corn, roasted lobster sauce
- Pan roasted chicken breast with short rib hash, cipollini jus
- Chianti braised chicken thighs, grilled tomato, mushrooms
- Herb roasted Brooklyn beer can chicken, beer giblet gravy
- Roast chicken Napoleon, crispy livers, hot pepper jelly
- Pinot Noir glazed duck breast, cherry balsamic sauce
- Red curried duck, whole or breast, red curry coconut sauce
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