Appetizer
Cilantro shrimp on a bed of watermelon.
Soup
Chef Roland's lobster bisque.
Salad
Mixed greens with walnuts, dried cranberry and aged danish blue cheese topped with a special raspberry vinaigrette receipt.
Entree
- Chateaubriand with bearnaise -
Contrary to popular belief, Chateaubriand is actually a recipe, not a cut of beef. This method of preparation is said to be named for the 19th-century French statesmen and author, Francois Chateaubriand. It's a succulent, thick cut of beef (usually taken from the center of the tenderloin) served with a creamy bernaise.
- Duck l'orange with Grand Marnier -
This sophisticated dish is a wonderful addition to party menus and romantic dinners. The easy sauce can be prepared ahead of time and the duck seared right before serving. topped with a splash of Grand Marnier, an orange flavored liquior.
- New Zealand lamb with lavender -
An entire rack of lamb imported from New Zealand covered in herbs such a sage and lavender basted in better and oven roasted.
A favorite a among our regular customers.
- Potato Crusted Hog Snapper with Mustard cream sauce -
Lighted crusted with shredded potato, the hog snapper, also known as hogfish, a delicate texture white meat with a mild flavor is topped with frsh Roma plum tomatoes and a mustard cream sauce.
Cheese Plate
A bosc pear poached in red wine served with a stilton cheese and port wine.
Dessert
Grand Marnier Creme Brulee with fresh fruit.
