Pan Seared Sea Scallopsnestled in a golden puff pastry cups
accented by a lobster and crab vin blanc
served with oven roasted grape tomatoes and sweet onion
salad
Choice Center Cut Filet Mignon
accented with a porcini mushroom sauce
served with a baked potato and a fresh vegetable saute
salad
Honey Kissed Grilled Swordfish
fresh florida swordfish in a citris honey marinade
accented by cucumber lime salsa, served on cous cous
salad
Chipotle Rubbed N.Y. Strip
accented with fresh salsa verde and pico de gallo
served with scallion whipped red skin potatoes
salad
Moroccan Lamb Tagine
braised lamb seasoned with tumeric, ginger, cinnamon and saffron
with chic peas, apricots and kalamata olives served on cous cous
salad
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