Served Entrees

Beef Filet with a Merlot Aus Jus laced with a Gorgonzola Cheese
Beef Filet with a Green Peppercorn, Brandy, Leek and Mushroom Sauce
French Center Cut Loin Pork Chop seared with a Maple and Horseradish Glaze
French Center Cut Loin Pork Chop with a Sweet Bourbon, Cider and Thyme Marinade
Grilled Breast of Chicken topped with Artichoke Sauce, Capers, Tomatoes, Scallions, Calamata Olives, Lemon and White Wine
Grilled Breast of Chicken with Button Mushrooms, Fresh Rosemary and Roasted Red Bell Pepper with a Roasted Garlic Wine Sauce and finished with Shaved Parmesan
Grilled Breast of Chicken topped with a Shitake Mushroom, Leek Sage and Sherry Laced Sauce
Beef Tenderloin Tips with Roasted Garlic, Caramelized Onion, Creole Mustard and Brandy Laced Sauce
Beef Tenderloin Tips with Leeks and Mushrooms in a Port Laced Sauce and topped with Crumbled Gorgonzola Cheese
French New Zealand Rack of Lamb seasoned with Lemon and Fresh Herb, Pan Seared and Slow Roasted, Served with Reduced Pan Juices
Boneless Breast of Duck with a Current, Cracked Blended Pepper, Whiskey and Rosemary Glaze
Orange Roughy Topped and Roasted with a Southern Pecan Butter
Center Cut Salmon Filet Roasted and topped with a Creole Mustard, Green Peppercorn and Brandy Laced Cream Sauce
Sweet and Spicy Seared Tuna topped with Bok Choy, Snow Pea and Ginger Laced Slaw