Lobster and Shrimp Stuffed Ravioli
accented with a fire roasted red pepper cream
with baby spinach, grape tomato and artichoke hearts
w/ salad
Pan Seared Scallops with Raspberry Beurre Rouge
jumbo seared scallops with a raspberry port wine butter reduction
served on a bed of seasoned rice
w/ salad
Grilled Choice Filet Mignon
topped with a five spiced lump crabmeat and wasabi
served with a baked potato and a fresh vegetable saute
w/ salad
Dijon Cashew Crusted Lake Walleye
served on a bed of herbed cous cous with a fresh vegetable saute
w/ salad
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