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A Celebration Feast to Remember
Seafood
Grilled Swordfish Steak
Fire Grilled Swordfish Steak
topped with asiago cheese and a whiskey
caramelized onion marmalade
Fresh Atlantic Salmon Fillet
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 Prawns
Frangelico sautéed prawns with wild mushrooms and pine nuts
Sautéed Absolute Prawns
Sautéed Absolute Prawns
with garlic, shallots, sun dried tomatoes and mushrooms deglazed with absolute vodka then finished with asiago cheese
Blackened Ahi Tuna
Blackened Ahi Tuna
served rare topped with grilled asparagus, crab and a wasabi Hollandaise sauce
Lobster
Lobster
Broiled 10-12 oz Australian cold water lobster tail served with clarified butter and fresh lemon
Lobster Thermidor
Lobster Thermidor
with mushrooms, garlic, shallots and green onion in a creamy lobster sherry cream sauce
Spanish Pan Roasted Monk Fish
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
Macadamia Nut Pesto Seared Sea Bass
topped with spiced pear relish
Halibut En Croute
Halibut En Croute
with a tomato leek confit, golden baked herbed phyllo dough and buerre Blanc sauce
Scampi Provencal
Scampi Provencal
with garlic, shallots, mushrooms, tomatoes, green onions and Dijon mustard
Chilean Sea Bass
Rosemary smoked Chilean Sea Bass
served with a sun dried tomato aioli
Nut Encrusted Halibut
Nut Encrusted Halibut
Pistachio and Macadamia with mango and chili glaze
Pacific Scallops
Skillet roasted jumbo Pacific Scallops
served with creamed spinach, pancetta bacon and a kalamata olive relish
Tortilla Crusted Tilapia
Tortilla Crusted Tilapia - served with a Cumin-Lime Aioli Rosemary Smoked Chilean Sea Bass
Rosemary Smoked Chilean Sea Bass
served with a sun-dried tomato Aioli Steamer Clams
Steamer Clams -in a garlic tarragon nectar Fire Grilled Swordfish Steak
Fire Grilled Swordfish Steak -topped with asiago cheese and a whiskey
caramelized onion marmalade
Soft Shell Crab
Soft Shell Crab -breaded with almonds and Panko breadcrumbs served with a sun-dried tomato Remoulade and crispy beets Oysters on the Half Shell
Oysters on the Half Shell with fresh lemon and cocktail sauce
Sushi, Sashimi and Nigiri
Variety of fresh seafood served in traditional Japanese StylesTuscan Pappardelle
Tuscan Pappardelle -with sautéed lobster, scallops, mussels, asparagus, fennel, tomato and artichoke, tossed in a cognac lobster cream sauce
Cioppino
Cioppino -Crab, prawns, scallops and white fish sautéed with garlic, fennel then simmered in an herbed tomato stew Seafood Jambalaya
Seafood Jambalaya -with prawns, clams, muscles, and cod in a robust tomato sauce
Seafood Paella
Seafood Paella- with prawns, mussels, clams, calamari and fresh vegetables 
Beef-
Filet Mignon-Blue / Shallot
Blue and Shallot
With blue cheese and candied shallot butter
Filet Mignon -Napa Valley
Napa Valley
topped with brie cheese, apples, grapes and walnuts with a port demi glaze
Filet Mignon- Bacon and Portobella
Bacon and Portobella
Bacon and portabella mushroom wrapped with cabernet reduction
Filet Mignon-Au Poivre
Au poivre
with peppercorn sage butter and a cognac cream sauce
Filet Mignon-Diane style
Diane style
with mushroom Dijon demi glaze
Filet Mignon-Wellington
Wellington
Served under a puff pastry with mushrooms and blue cheese
French Filet
French Filet
with béarnaise sauce
Filet Mignon-Diablo
Diablo
with a green peppercorn whiskey sauce
Fire Grilled Flat Iron Steak
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
With Italian Salsa Verde
With Sauteed Button Mushrooms
My New Option
Tortilla crusted crab cakes with chipotl
Prime Rib
Slow Roasted Prime Rib
served with au jus and creamed horse radish
New York Strip Loin
Roasted New York Strip Loin
served with creamy horseradish and chimichurri sauce
Vietnamese Style Braised Short Ribs
with roasted sweet potatoes and grilled baby Bok ChoyFire Grilled Porterhouse
Fire Grilled Porterhouse -
topped with sautéed portabella mushrooms
Charbroiled New York Steak
Charbroiled New York Steak -
with sautéed vermouth mushrooms Yankee Pot Roast
Yankee Pot Roast -
with Mirepoix vegetables and rich gravy Beef Stroganoff
Beef Stroganoff -
simmered with mushrooms, garlic and onions finished with sour cream served over fettuccini Chicken Fried Steak
Chicken Fried Steak -served with country gravy Top Sirloin
Top Sirloin -
with sautéed mushrooms Fire Grilled Tri-Tip
Chef carved Fire Grilled Tri-Tip
served with creamy horseradish sauce and chimichuri sauce Pork
Bacon Wrapped Pork Loin
Bacon Wrapped Pork Loin
stuffed with sun dried tree fruit finished with a port demi glace
Baby Back Ribs
Smoked Baby Back Ribs
with a chipotle mango BBQ sauce
Pork Rack “Oscar style”
Apple Cider Pork Rack “Oscar style”
with asparagus, crab and a cranberry Béarnaise sauce
Marsala
Scaloppini
Oscar
Chicken
Chicken Marbella
Chicken Marbella
Bone in chicken with capers, olives, prunes, and herbs, then baked with added brown sugar and white wine
Chicken Marsala
Chicken Marsala -
with roasted mushrooms in a Marsala demi-gloss Coconut Crusted Chicken
Coconut Crusted Chicken -breast with fresh mango salsa Tequila Lime Chicken
With a Citrus infused Southwestern sauce Chicken Scallopini
Boneless chicken breast braised in a rich brandy demi-glace with roasted mushrooms, tomatoes green onions and roasted garlic Chicken Cordon Bleu
filled with Swiss cheese and ham Stuffed Chicken Breast
Stuffed Chicken Breast with Ricotta cheese, sun-dried tomato, and basil served a tomato cream sauce
Teriyaki Chicken Breast
with grilled pineapple and toasted coconut BBQ Chicken
with a Chipotle mango BBQ sauce Tuscan Chicken
breast with a light parmesan cheese crust, Roma tomato confit, and mozzarella cheese Chicken “Oscar”
topped with asparagus, crab and béarnaise sauce Blue Cheese and Artichoke Stuffed Chicken
Blue Cheese and Artichoke Stuffed Chicken
breast with a roasted red pepper cream sauce
Chicken Florentine en Croute
with fresh spinach, ricotta cheese with a sun-dried tomato cream sauce
Chicken Cacciatore
braised chicken with a rustic Italian tomato and fresh herb sauce Chicken Mole
with toasted sesame seeds Chicken Crepes
with Mornay sauce Chicken Fajitas
mesquite grilled chicken breast with bell peppers and onions Chicken Coq Au Vin
braised chicken with pearl onions and a burgundy demi gloss Vegetarian
Vegetarian Wellington
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
Grilled Tropical Tofu
Mesquite grilled Tofu with Mango barbeque sauce served with a tropical mango
Grilled vegetable Kabob
served over a golden quinoa salad, finished with a mint papaya and kiwi salsa
Roasted Vegetable Kabobs
Served with a Cilantro Chimichurri Vegetarian Lasagna
meatless lasagna served with a robust tomato ragout Stuffed Manicotti
Roasted mushroom manicotti served with a creamy pesto sauce Vegetable Fried Rice
Broccoli, cauliflower, yams, carrots, red bells, zucchini, cashews Pecan Crusted Mushroom Raviolis
served on a bed of creamy Gorgonzola sauce, topped with sliced grapes Butter Nut Squash Ravioli
with a brown butter sage sauce served with crumbled goat cheese and honey roasted pecans
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