| Pistachio Crusted Sea Scallops | |||||||
| accented with a citrus beurre blanc | |||||||
| served on seasoned rice and a fresh vegetable saute | |||||||
| w/ salad | |||||||
| Pork Schnitzel | |||||||
| highlighted with a horseradish cream sauce | |||||||
| with Augratin potatoes and a fresh vegetable saute | |||||||
| w/ salad | |||||||
| Rosemary Grilled Jumbo Shrimp | |||||||
| served on buffalo mozzarella ravioli with a roasted tomato vin blanc | |||||||
| finished with herb infused olive oil | |||||||
| w/ salad | |||||||
| Slow Roasted Beef Portabella Mushroom Stack | |||||||
| layered with grilled vegetables and aged provolone | |||||||
| served with pommes frites and a gorgonzola aioli | |||||||
| w/ salad | |||||||
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