117719 Found.
Char - broiled, served over steamed leeks, topped with crispy pancetta and finished with a plum wine butter sauce.
Oven roasted and sliced thin, finished with a dried cherry brandy demi - glace.
Char - broiled, served with a tomato - caper buerre blanc and toasted pine nuts.
Pan - seared, served with three sauteed wild pacific white shrimp, over basmati rice and finished with a lobster brandy bisque.
Pan - seared, served with three sauteed wild pacific white shrimp, over basmati rice and finished with a mild yellow curry sauce.
Pan - seared, served over steamed leeks and finished with a meyer lemon buerre blanc.
Slow braised seven hours, served over jalapeno/ cheddar grits and finished with a red wine reduction & crispy oyster mushrooms.
Crab, shrimp, scallops, mussels and fresh fish, served over angel hair pasta in a spicy chipotle tomato cream sauce.
Seared beef tenderloin & black truffle pate baked in a flaky pastry crust, served with a green pepper demi - glace.
Fresh maine diver scallops, dusted with chipotle and pan seared, served with a chunky fresh tomato cream sauce.
Sweet crab slow simmered with fresh tomatoes, white wine & herbs, served with tangy mediterranean cucumber salad & roasted tomato buerre blanc.
Thin sliced roasted chicken, sauteed portabella & button mushrooms, roasted red peppers & marsala/garlic demi-glace served over a grilled polenta cake.
The chef�s new favorite: french triple creme brie, 5 hour dry braised kurabuto pork belly & balsamic onion jam.
Fresh mediterranean black mussels, steamed in white wine & garlic, served with a spicy tomato herb broth.
Char - grilled rocky mountain elk tenderloin, served with creamy mushroom duxelle, green peppercorn demi - glace & garlic mashed potatoes.
Pan roasted, served with a red wine demi - glace & serrano chili cheddar grits.
Pan seared morgan valley lamb tenderloin, dusted with fresh rosemary & black pepper, served with a whole grain mustard demi - glace, blueberry reduction & a parmesan and parsley risotto cake.
Char - grilled filet mignon, served with a roasted shallot & cabernet demi - glace, with sauteed mushrooms & garlic mashed potatoes.