Chilean Sea Bass
oven baked with a dijon cashew crust.
served with seasoned rice and ratatouille
w/ salad
Coquilles St Jacque
pan seared jumbo sea scallops
with a mushroom cognac cream sauce
served with seasoned rice and grilled asparagus
w/ salad
Gorgonzola Peppercorn Crusted Strip Steak
highlighted with merlot carmelized red onion
served with a baked potato and ratatouille
w/ salad
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