Served Entrées
- 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, Rosemary Strips 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