Fresh seasonal salmon prepared on a cedar plank. Served over a butternut squash puree' and blistered brussel sprouts. Finished with confetti butternut squash and a golden raisin honey glaze.
Chicken leg braised in red wine, garlic and herbs. Topped with mushrooms and pearl onions sauteed in a signature red wine sauce. Served over creamy polenta and glazed carrots.
8 oz marinated and seared frenched New Zealand racks topped with a cherry port reduction. Served alongside sweet potato gratin, blistered brussel sprouts, sauteed mushrooms and stone ground mustard.
Bacon wrapped chicken breast stuffed with sun dried tomatoes, kale, shallots and garlic over sauteed greens and cranberries seasoned with roasted fennel. Served with tri- colored cous cous.
Seared and braised in a signature red wine sauce topped with brandy flambeed peppercorns. Served over mushroom risotto and seasonal vegetables.
Pan-seared and slowly roasted in a wine bechamel sauce. Served with roasted red potatoes and sauteed seasonal vegetables.
8oz seared filet mignon topped with a ruby port reduction and Roquefort crumbles. Served over seasonal vegetables and your choice of garlic whipped Yukon gold potatoes or rosemary roasted red potatoes.
8oz seared filet mignon topped with a cognac cream reduction, prepared with brown sugar caramelized shallots and sauteed wild mushrooms. Served over seasonal vegetables and your choice of garlic whipped Yukon gold potatoes or rosemary roasted red potatoes.
Pan-seared scallops on a bed of creamy garlic Parmesan gnocchi tossed in a tomato sofrito of onions and bell peppers. Finished with chili oil and black caviar.
House made pesto pasta tossed in a creamy arugula and pesto sauce. Served with sauteed cherry tomatoes, wild mushrooms and chipollini onions.