kid friendly | kosher style | international | healthy | gourmet | cocktail | comfort
Rack of lamb marinated, then encrusted with fresh herbs and a touch of Dijon mustard accompanied with gorgonzola mashed potatoes and dill roasted baby carrots
Southern crab cakes topped with roasted red pepper coulis and served alongside a sauté of pattypan and baby ‘bella mushrooms
Asian ahi tuna encrusted with sesame seeds and drizzled with sweet ginger soy, served over garlic wasabi mashed potatoes and Chinese string beans, scallions and shitake mushrooms
Roast quail placed on a bed of wild rice, topped with white raisin
demiglace and served with a zucchini, summer squash, and red pepper sauté
Roast quail placed on a bed of wild rice, topped with white raisin
demiglace and served with a zucchini, summer squash, and red pepper sauté
Red snapper with tri-colored bell peppers served over Israeli couscous with caramelized onion, with a side of ginger roasted carrots
Lamb roulade feta, spinach and pine nut stuffed leg of lamb set atop an Arabian
Goulash is a hearty accompaniment for this dish
Mesquite grilled shrimp drizzled with Honey Chipotle Glaze and served with cojita black beans, poblano rice and grilled vegetables
Sword fish pepita crusted swordfish served over toasted cumin polenta with a side of grilled vegetables and tomatillo salsa
Venisontender cut of meat prepared to your liking, topped with blueberry-sherry demiglace and paired with wild rice pilaf and sautéed haricovert
Leg of lamb with minted, garlic au jus, served with Potatoes Dauphine and broccoli rabe sauté
Sea trio Hawaiian ono wahoo, shrimp, and squid rubbed with crystallized ginger and orange zest and served with sesame basmati rice and sautéed Japanese eggplant with sweet ginger soy
Pork loin savory shitake mushrooms, spinach and orzo stuffing
Served alongside sweet potato dauphine and sautéed green beans
Lamb roulade feta, spinach and pine nut stuffed leg of lamb set atop an Arabian
Goulash is a hearty accompaniment for this dish
Mesquite grilled shrimp drizzled with Honey Chipotle Glaze and served with cojita black beans, poblano rice and grilled vegetables
Sword fish pepita crusted swordfish served over toasted cumin polenta with a side of grilled vegetables and tomatillo salsa
Venisontender cut of meat prepared to your liking, topped with blueberry-sherry demiglace and paired with wild rice pilaf and sautéed haricovert
Leg of lamb with minted, garlic au jus, served with Potatoes Dauphine and broccoli rabe sauté
Sea trio Hawaiian ono wahoo, shrimp, and squid rubbed with crystallized ginger and orange zest and served with sesame basmati rice and sautéed Japanese eggplant with sweet ginger soy
Pork loin savory shitake mushrooms, spinach and orzo stuffing
Served alongside sweet potato dauphine and sautéed green beans