| Jumbo Shrimp and Blue Mussels | |||||||
| served in a spiced coconut broth | |||||||
| accompanied with rice pilaf | |||||||
| w/ salad | |||||||
| Grilled Southwestern Strip Steak | |||||||
| highlighted with jalapeno aioli | |||||||
| served on rice and a black bean salsa | |||||||
| w/ salad | |||||||
| Poached Fresh Salmon and Shrimp | |||||||
| accented with a pepper-dill crème fraîche | |||||||
| served on pearl cous cous with fire roasted tomatoes | |||||||
| w/ salad | |||||||
| Slow Roasted Beef Portabella Mushroom Stack | |||||||
| layered with grilled vegetables and aged provolone | |||||||
| served with pommes frites and a gorgonzola peppercorn vin blanc | |||||||
| w/ salad | |||||||
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