Appetizers

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With Scampi Butter, Fresh Tomato, and Crostini

With Garlic, Bacon, Shallot, and Herbs Sautéed in a Parmesan White Wine Butter Sauce and placed in a Puff Pastry

Sesame Crusted Ahi Tuna with Tamari Shoyu, Pickled Ginger, Wakame, Teriyaki, Chili Sauce, and Wasabi

With Roasted Plum Tomato, Crisp Prosciutto, and Parmesan Cream Sauce

Blue Lump Crab finished with Remoulade and Fresh Herbs

Assorted Artisan Cheeses, Berries, Crackers, Honeycomb, and Fruit Spread  Add Sopressata, Prosciutto, or Olives 5

Danish Brie, with Peach Chutney, Honey, and Prosciutto

With Wild Mushroom, Potato completed with Demi-Glace

With Pork Belly and Thai Chili Sauce

With Grilled Chicken, Roasted Plum Tomato, Crisp Prosciutto, and Parmesan Cream Sauce

With Scallops, Shrimp, and Crab Sautéed in a White Wine Cream Sauce

Grilled Chicken Breast with Wild Mushrooms, Marsala Wine Sauce over Angel Hair Pasta or Seasonal Vegetable and Potato

Faroe Island Salmon with Broiled Artichoke, Creamed Corn, Miso Carrot Purée, and Brussel Sprouts

Pan Seared Halibut with Israeli Couscous, Pickled Onion, Zucchini-Squash Ragout, and Lobster Soubise

Sugar Brined and Grilled Pork Chop with Cipollini Onion, Peach Glaze, Blistered Tomato, Balsamic Gel, and Seasonal Potato

Hereford Tenderloin Filet with Café De Paris Butter, Brandied Carrots, Cipollini Onion, Seasonal Potato, and Red Wine Demi-Glace

Grilled Sirloin Cap with Herb & Cheddar Risotto, Sautéed Mushrooms, and Peppercorn Cream Sauce

Grilled Hereford Ground Beef with Smoked Gouda, Maple Bacon Jam, Greens, Tomato, Pickled Onion, Burger Sauce, Seasonal Potato