Sweet Bourbon Praline Glazed Sea Bassserved on seasoned rice
accented with a summer fruit compote
w/ salad
Pan Seared Duck Breast
highlighted with a port wine reduction and sweet potato straws
served on a bed of haricot vert tossed with carmelized shallots
w/ salad
Choice Center Cut Filet Mignon
served on a "fried caprese" of fresh mozzerella and tomatoes
drizzled with basil oil and a balsamic reduction
topped with a parmesan croustade
w/ salad
Fresh Herb Rubbed Lamb Chops
served with augratin potatoes
highlighted with fresh herb oil and a tomato concasse
w/ salad
Coconut Macadamia Crusted Sea Scallops
served on seasoned rice
finished with a tropical melon coulis
w/ salad
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