Entrées

Entrée Selections

 

Vegetarian

• Hand Crafted Spinach & Ricotta Cheese Ravioli tossed Virgin Olive Oil, Roasted Garlic Cloves, Roasted Red Peppers, Sautéed Shitake Mushrooms, Fresh Basil & Parmesan Cheese

• House Made Gnocchi with Fresh Basil, Roasted Tomatoes, Sautéed Shitake Mushrooms, Roasted Garlic, Pecorino Cheese & Virgin Olive Oil

• House Made Gnocchi with Creamy Pesto Sauce, Sun Dried Tomatoes & Fontina Cheese

• Homemade Lemony Wild Mushrooms & Asparagus Risotto topped with Grated Parmesan Cheese

• Saffron Arborio Risotto with Sautéed Shitake Mushrooms, Baby Portabella Mushrooms, Green Peas, Grated Romano Cheese & Chardonnay Lemon Zest

• House Made Crispy Lentil Cakes, topped with Fresh Mango Relish

• Home Made Spaghetti Squash Cakes topped with Sun Dried Tomatoes and Basil Aioli

• Four Cheese Baked Macaroni with Gouda Cheese, Manchego Cheese, Fontina Cheese & Sharp Wisconsin Cheese topped with Toasted Japanese Crumbs

• Hand Crafted Tender Pumpkin & Ricotta Cheese Stuffed Ravioli with Crisp Asparagus, Sweet Butternut Squash and Juicy Apples topped with a Butter Sage Sauce

• Tuscany Style Homemade Eggplant Medallions with Melted Provolone & Parmesan Cheese topped with Roasted Tomato Purée

• Signature Fingerling Potato Salad with Diced Red Onions, Red Bell Peppers and Stone Ground Mustard Vinaigrette

• Farro Salad with Roasted Asparagus, Grilled Red & Yellow Peppers and Sun Dried Tomatoes

• Quinoa Salad with Roasted Red Beets, Diced Butternut Squash & Crumbled Goat Cheese & Toasted Almonds tossed with Herbed Vinaigrette

• Grilled Vegetarian Tower with Tofu, Portabella Mushrooms, Yellow Squash, Zucchini Green and Red Peppers topped with Balsamic Drizzle

• Hand Crafted Spinach and Ricotta Cheese Ravioli served in a Creamy Tomato and Vodka Sauce with Fresh Basil

• Orichetti Pasta with Roasted Garlic & Lemon Butter Broccoli topped with Shaved Parmesan Cheese

• Red & White Quinoa Risotto with Roasted Beets, Butternut Squash, Asparagus Tips & Crumbled Goat Cheese

• Hand Crafted Red Quinoa Cake with Shelled Edamame, topped with Fresh Mango Relish

• Signature Lentil Salad with Diced Carrots, Chopped Red Onions, Roasted Garlic Cloves & Fresh Italian Parsley, topped with Balsamic Drizzle

 

Seafood

• Marinated & Grilled Fresh Atlantic Salmon Filet topped with Fresh Cilantro Mango Relish

• Pan Seared Fresh Atlantic Salmon Filet topped with Chopped Figs, Fresh Sage & Italian Pancetta

• Poached and Chilled Whole Fresh Salmon, Garnished with Fresh Dill, Capers & Thinly Sliced Seedless Cucumbers, served with Toasted Crostini & Cream Cheese

• Pan Seared Gulf of Mexico Sea Bass Marinated in Lemon, Thyme, Artichokes and Red Pepper Sauce

• Plum Glazed Grilled Fresh Halibut Fillet topped with Toasted Cashews Citrus Vinaigrette & Crispy Fried Parsnips

 

Poultry

• Pan Seared French Cut Chicken Breast Marinated with Olive Oil, Fresh Garlic and Provençal Herbs topped with Roasted Cherry Tomatoes and Lemony White Wine Sauce

• Bulgogi Style Marinated & Pan Seared Airline Chicken Breast topped with Fresh Mango Relish

• Seared Pecan Chicken Breast topped with Pecan Lime Cream Sauce & Roasted Corn Poblano Peppers Relish

• Seared Chicken Breast cooked in Lemon Beurre Blanc Sauce topped with Artichoke Hearts, Grilled Red Peppers & Spanish Green Olives

• Adobo Marinated & Grilled Chicken Breast served with Fresh Mango Relish on the side

• Spicy Jerk Chicken Breast with Lime Cilantro Aioli, served with Mango Ginger Puree

• Pan Grilled Chicken Piccata in a Zesty Lemon-Butter Sauce with Capers, Minced Garlic Cloves and Fresh Parsley

• Macadamia Crusted Chicken Breast with Rum Molasses, Cream Apricot and Pear Chutney

• Mascarpone Pocketed Chicken Breast with Fig Pistachio Orange Filling and Lemon Thyme Beurre Blanc Sauce

• Smoked Airline Chicken Breast Tikka Masala marinated in Yogurt and Garam with a Tomato Cream Sauce

• Texas Style Boneless Chicken Thighs Stuffed with Cream Cheese, Fresh Sliced Jalapeños & Toasted Pecans, Wrapped with Apple Smoked Bacon, served with Carolina BBQ sauce

• Marinated and Grilled Boneless Chicken Breast with Fresh Rosemary & Fresh Lemon Wheels

• Seared and Oven Roasted Traditional French Duck Breast with Caramelized Orange Zest Reduction

• Maple Sage Roasted Duck Breast, Chopped Scallions, Corn Fritters and Black Currant Puree

• Slow Cooked Duck Confit with Provencal Herbs and Cloves, served with a Homemade Gravy

• Pan Seared Duck Breast, topped with a Red Wine Raspberry Sauce

 

Beef, Pork & Lamb

• Oat Crusted Rack of Lamb marinated with Coriander and Zinfandel Reduction

• Classic Grilled Filet Mignon hand massaged with Fresh Rosemary, Virgin Olive Oil & Garlic Cloves, topped with Malbec Wine Reduction

• Slowly Braised Boneless Beef Short Ribs topped with Bourbon & Demi Glaze Reduction

• 6 Hours Braised Beef Brisket served with Natural Jus & Creamy Horseradish

• Kogi Marinated Rib Eye Steak with Signature Asian Flavors, Grilled on Open Flame Fire & topped with Compound Wasabi Butter

• Chef Carved Rosemary Crusted Grilled Beef Tenderloin served with Creamy Horseradish Sauce on the side

• Slow Roasted Prime Rib Au Jus with Fresh Thyme, Olive Oil & Garlic Cloves, served with Creamy Horseradish

• Traditional Italian Beef Tenderloin Tips cooked Vesuvio Style with White Wine, Garlic & Green Peas

• Slowly Braised Pineapple & Anchiote Boneless Pork Shoulder

• Grilled Pork Chop hand rubbed with Lemon Rosemary, Garlic Cloves & Olive Oil