Sample Menu - Entrees
Hors d’oeuvres  |  Skewers  |  Crispy Snacks  |  Queso's  |  Mirrors and Trays  |  Salads I Entrees

Veal / Lamb

• Pan Seared Veal Chop - with a shallot port wine reduction and topped with seared foie gras, truffle oil and onion jam
• Roasted Sliced Veal Tenderloin - herb rubbed and seared, then sliced and topped with roast garlic butter fondue and wilted arugula
• Pan Seared Lamb Chops - pan ko crusted chops served with ginger mint demi
• Pan Roasted Lamb Shanks - stewed and served with caramelized veggies and rosemary – onion jus

Seafood

• Potato Crusted Grouper - topped with roasted shallot sour cream and served over maple creamed corn
• Seared Sesame Tuna - topped with miso-ginger butter infusion
• Pan Seared and Roasted Sea Bass - with prosciutto cracklings, olives and artichokes in a caper dill butter
• Blackened Genuine Red Snapper - classic blackened then drizzled with roast garlic sherry butter and garlic chips
• Lump Crab Stuffed Jumbo Shrimp - a light stuffing of jumbo lump crab, lemon, fresh dill, white cheddar cheese and seasonings packed into jumbo shrimp and roasted with chardonnay bell pepper butter
• Bourbon Plank Salmon - dry rubbed salmon plank roasted and topped with a bourbon peppered bacon sauce

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