Jamaican Jerk Chicken
half chicken rubbed and slowly smoked with applewood
finished with a spicy jerk bbq glaze
w/ mashed sweet potatoes & fresh vegetable saute
w/ salad
Pan Seared Jumbo Sea Scallops
served on a bed of pearl cous cous tabbouleh
topped with a lemon garlic vin blanc
and a tomato fresh herb concasse
w/ salad
Double Cut Roasted Pork Chop
filled with a mission fig stuffing
highlighted with a port wine demi glaze
w/ gorgonzola au gratin potatoes & fresh vegetable saute
w/ salad
Crabmeat stuffed Ruby Red Trout
served on seasoned rice w/ a fresh vegetable saute
accented with a tarragon buerre blanc
w/ salad
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