| Wild Eye Mushroom Ribeye |
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Choice 12oz ribeye, topped with a variety of wild mushrooms drizzled with truffle oil and sauteed in a red wine sauce. |
| Tournedos Remy Martin XO |
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Medallions of prime beef tenderloin, sautéed in butter with shallots, tarragon,wild mushrooms and Madeira wine. Flamed with Remy Martin XO™ cognac. |
| Steak Au Poivre |
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12oz Prime New York strip, coated with cracked black peppercorns, sautéed with cognac and topped with a cream veal stock reduction. |
| Petite Filet |
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10oz center cut tenderloin with fresh roasted garlic and a cracked pepper rub. |
| Steak Saile |
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10oz filet mignon grilled to perfection; topped with a balsamic and portwine reduction; sauteed with sliced portobello mushrooms and pearl onions; garnished with grilled scallions. |
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| Veal Frances |
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Tender veal cutlet dipped in cream, lightly breaded and sautéed in butter. Topped with a lemon butter sauce and garnished with lemon zest. |
| Veal Scaloppini Marsala |
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Tender veal cutlet, lightly breaded and sautéed in extra virgin olive oil. Topped with a marsala wine sauce with sliced mushrooms and green onions. |
| Veal Oscar |
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Tender veal cutlet, lightly breaded and sautéed in butter. Topped with béarnaise sauce and garnished with asparagus spears and shrimp. |
| Veal Chop |
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Grilled 12oz veal chop topped with sautéed mushrooms and artichokes with garlic butter and marsala wine reduction. |
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| Calais Chicken |
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Grilled chicken breast, topped with shrimp and béarnaise sauce. Sprinkled with feta cheese and walnuts. |
| Chicken Marengo |
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Grilled chicken breast, topped with a sauce of white wine, diced tomatoes, onions, mushrooms and garlic. Served with bleu cheese crumbles and pecans. |
| Pollo Pavarotti |
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Chicken breast sautéed with tender artichoke bottoms, mushrooms, diced red peppers, green and black olives in a light cream and wine sauce. |
| Duck Au Poivre |
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Roasted duck coated with cracked black peppercorns. Topped with a cream cognac sauce. |
| Roasted Pheasent |
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Marinated pheasent; slowly roasted. Topped with a honey chipotle glaze. |
| Rack of Lamb |
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Tender Colorado lamb chops grilled with rosemary and topped with a rich lamb glaze. |
| Broiled Pork Loin |
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Bone in broiled pork loin. Topped with a spiced Granny Smith apple glaze. |
| Quail & Steak |
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4oz Quail stuffed with wild rice topped with a chile ancho glaze; accompanied with a 4oz medallion of Beef topped with crab meat and béarnaise sauce. |
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| Paella España For Two |
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A Spanish tradition. An array of fresh seafood (shrimp, scallops, crawfish and mussels), with sausage and chicken. Simmered with saffron rice and vegetables. |
| Bouillabaisse |
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A seafood lovers delight. Crab, mussels, clams, shrimp, scallops, chunks of firm white fish and other seasonal seafood in a rich fish broth. Garnished with green onions. |
| Blackened Red Snapper |
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Filet of red snapper grilled with garlic, pepper, cayenne and topped with a lemon pepper sauce. |
| Chilean Sea Bass |
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Baked Chilean Sea Bass; topped with fresh whole lump crabmeat and sliced mushrooms in a beurre blanc sauce with capers and diced tomatoes. |
| Red Snapper |
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Sautéed snapper on a bed of reduced spinach with feta cheese, mandarine oranges and walnuts. Topped with a chunky provencale sauce. |
| Filet of Dover Sole |
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A filet of dover sole stuffed with new-born scallops, shrimp, mushrooms and shallots in a white cream sauce. |
| Orange Roughy Calais |
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Broiled filet of orange roughy with lemon pepper and white wine. Filled with shrimp, scallops and crab meat. Topped with hollandaise sauce. |
| Red Snapper Marnier |
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Grilled filet of red snapper topped with a sauce of white wine, garlic butter, lemon juice and herbs. |
| Shrimp Scampi |
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Sautéed shrimp in white wine, fresh garlic, herbs and garlic butter. |
| Salmon Versailles |
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Filet of salmon, lightly breaded and sautéed in butter. Topped with béarnaise sauce, almonds and capers. |
| Salmon Ceviche |
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Diced fresh salomn cured in lime juice and spices mixed with sour cream capers and red onion garnished with avocado slices. |
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| Fettuccini Alfredo |
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Fettuccini pasta in a rich cream and cheese sauce, sprinkled with scallions topped with parmesean and romano cheese. Service with chicken or shrimp. |
| Seafood Pasta Costa Brava |
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Sautéed shrimp, scallops and mussels with garlic, diced tomatoes and cilantro. Tossed with fettuccini pasta and spicy red pepper flakes. Topped with imported parmesan and romano cheese. |
| Shrimp and Scallops Primavera |
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Shrimp and scallops sautéed in garlic butter. Served with fresh broccoli and baby carrots. Tossed with fettuccini pasta in marinara sauce and topped with imported parmesan and romano cheese. |
| Vegetarian Angel |
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Angel hair pasta sauteed with fresh assorted vegetables; in a basil olive oil sauce; garnished with fresh pine nuts and Romano cheese. |
