Roasted Chicken Breast Empanada with fire roasted vegetables, enrobed in a light pastry shell
highlighted with a fresh herb cream sauce
w/ salad
Cajun Blackened Sea Scallops with a Tomato Caper Chutney
served on fried polenta
finished with a mild remoulade sauce
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
Lobster and Shrimp Stuffed Ravioli
accented with a fire roasted red pepper cream
with baby spinach, grape tomato and artichoke hearts
w/ salad
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