Fire Grilled Swordfish Steak topped with asiago cheese and a whiskey caramelized onion marmalade

Fresh Atlantic Salmon Fillet ~Mesquite grilled with mango papaya salsa ~Almond crusted with a roasted garlic cream sauce ~Pan seared with picatta sauce ~Grilled with béarnaise sauce ~Ginger seared with a honey soy reduction and Chuka seaweed salad

Frangelico Prawns Frangelico sautéed prawns with wild mushrooms and pine nuts

Sautéed Absolute Prawns with garlic, shallots, sun dried tomatoes and mushrooms deglazed with absolute vodka then finished with asiago cheese

Blackened Ahi Tuna served rare topped with grilled asparagus, crab and a wasabi Hollandaise sauce

Lobster Broiled 10-12 oz Australian cold water lobster tail served with clarified butter and fresh lemon

Lobster Thermidor with mushrooms, garlic, shallots and green onion in a creamy lobster sherry cream sauce

Spanish Pan Roasted Monk Fish topped with a sun dried tomato tapenade served on a bed of chorizo roasted fingerling potatoes garnished with Spanish sofrito with steamed clams

Macadamia Nut Pesto Seared Sea Bass topped with spiced pear relish

Halibut En Croute with a tomato leek confit, golden baked herbed phyllo dough and buerre Blanc sauce

Scampi Provencal with garlic, shallots, mushrooms, tomatoes, green onions and Dijon mustard

Rosemary smoked Chilean Sea Bass served with a sun dried tomato aioli

Nut Encrusted Halibut Pistachio and Macadamia with mango and chili glaze

Skillet roasted jumbo Pacific Scallops served with creamed spinach, pancetta bacon and a kalamata olive relish

Tortilla Crusted Tilapia - served with a Cumin-Lime Aioli

Rosemary Smoked Chilean Sea Bass served with a sun-dried tomato Aioli

Steamer Clams -in a garlic tarragon nectar

Fire Grilled Swordfish Steak -topped with asiago cheese and a whiskey  caramelized onion marmalade  

Soft Shell Crab -breaded with almonds and Panko breadcrumbs served with a sun-dried tomato Remoulade and crispy beets

Oysters on the Half Shell with fresh lemon and cocktail sauce  

Variety of fresh seafood served in traditional Japanese Styles

Tuscan Pappardelle -with sautéed lobster, scallops, mussels, asparagus, fennel, tomato and artichoke, tossed in a cognac lobster cream sauce  

Cioppino -Crab, prawns, scallops and white fish sautéed with garlic, fennel then simmered in an herbed tomato stew

Seafood Jambalaya -with prawns, clams, muscles, and cod in a robust tomato sauce  

Seafood Paella- with prawns, mussels, clams, calamari and fresh vegetables

Blue and Shallot With blue cheese and candied shallot butter

Napa Valley topped with brie cheese, apples, grapes and walnuts with a port demi glaze

Bacon and Portobella Bacon and portabella mushroom wrapped with cabernet reduction

Au poivre with peppercorn sage butter and a cognac cream sauce

Diane style with mushroom Dijon demi glaze

Wellington Served under a puff pastry with mushrooms and blue cheese

French Filet with béarnaise sauce

Diablo with a green peppercorn whiskey sauce

Fire Grilled Flat Iron Steak Argentinean fire grilled flat iron steak served with cherry tomato and olive relish with a multi-herb Chimichurri sauce OPTIONS BELOW

Slow Roasted Prime Rib served with au jus and creamed horse radish

Roasted New York Strip Loin served with creamy horseradish and chimichurri sauce

with roasted sweet potatoes and grilled baby Bok Choy

Fire Grilled Porterhouse - topped with sautéed portabella mushrooms  

Charbroiled New York Steak - with sautéed vermouth mushrooms

Yankee Pot Roast - with Mirepoix vegetables and rich gravy

Beef Stroganoff - simmered with mushrooms, garlic and onions finished with sour cream served over fettuccini

Chicken Fried Steak -served with country gravy

Top Sirloin - with sautéed mushrooms 

Chef carved Fire Grilled Tri-Tip served with creamy horseradish sauce and chimichuri sauce

Bacon Wrapped Pork Loin stuffed with sun dried tree fruit finished with a port demi glace

Smoked Baby Back Ribs with a chipotle mango BBQ sauce

Apple Cider Pork Rack “Oscar style” with asparagus, crab and a cranberry Béarnaise sauce

Chicken Marbella Bone in chicken with capers, olives, prunes, and herbs, then baked with added brown sugar and white wine

Chicken Marsala - with roasted mushrooms in a Marsala demi-gloss

Coconut Crusted Chicken -breast with fresh mango salsa

With a Citrus infused Southwestern sauce

Boneless chicken breast braised in a rich brandy demi-glace with roasted mushrooms, tomatoes green onions and roasted garlic

filled with Swiss cheese and ham

Stuffed Chicken Breast with Ricotta cheese, sun-dried tomato, and basil served a tomato cream sauce  

with grilled pineapple and toasted coconut

with a Chipotle mango BBQ sauce

breast with a light parmesan cheese crust, Roma tomato confit, and mozzarella cheese

topped with asparagus, crab and béarnaise sauce

Blue Cheese and Artichoke Stuffed Chicken breast with a roasted red pepper cream sauce  

with fresh spinach, ricotta cheese with a sun-dried tomato cream sauce  

braised chicken with a rustic Italian tomato and fresh herb sauce

with toasted sesame seeds

with Mornay sauce

mesquite grilled chicken breast with bell peppers and onions

braised chicken with pearl onions and a burgundy demi gloss

Vegetarian Wellington Portabella mushroom filled with an assortment of grilled vegetables topped with puff pastry and baked golden brown, served with a sun dried tomato cream sauce

Mesquite grilled Tofu with Mango barbeque sauce served with a tropical mango  

served over a golden quinoa salad, finished with a mint papaya and kiwi salsa  

Served with a Cilantro Chimichurri

meatless lasagna served with a robust tomato ragout 

Roasted mushroom manicotti served with a creamy pesto sauce

  Broccoli, cauliflower, yams, carrots, red bells, zucchini, cashews  

served on a bed of creamy Gorgonzola sauce, topped with sliced grapes

with a brown butter sage sauce served with crumbled goat cheese and honey roasted pecans