| Pan Seared Sea Scallops in Fresh Sage Butter |
| served
with a toasted garlic a cannellini bean puree |
|
| and
a hericot vert tossed in a red wine shallot cream |
|
| w/
salad |
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| | |
| Jumbo
Shrimp and Blue Mussels | |
|
| served
in a spiced coconut broth |
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|
|
| accompanied
with tandoori rice |
|
|
|
| w/
salad |
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| |
|
| Herb
Encrusted Fresh Lake Erie Walleye |
|
| highlighted
with a lemon riesling vin blanc |
|
|
| served
on a bed of roasted tomato cous cous |
|
| w/
salad |
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|
| | |
Grilled
Choice Filet Mignon with a Gorgonzola Crust
| accented with a balsamic glaze |
|
|
|
| served
with a baked potatoe and a fresh vegetable saute |
| w/
salad |
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