Plated Entrees

Chicken Toscana

Succulent chicken breast filled with creamy goat cheese, tender spinach, and fire-roasted red peppers, finished with our signature Tuscan cream sauce.

Chicken Al Limone

Pan-roasted breast finished with lemon butter, capers, and fresh parsley.

Chicken Cordon Bleu

Tender chicken breast rolled with layers of prosciutto and gruyère, lightly breaded and golden crisp, finished with a delicate dijon cream sauce.

Truffle Cream Chicken

Seared chicken breast in a luxurious truffle cream sauce with wild mushrooms.

Braised Short Rib Bourguignon

Beef short ribs, slow-braised in red wine with pearl onions, mushrooms, and fresh thyme.

Maple Bourbon-Glazed Bacon-Wrapped Filet

A tender filet mignon wrapped in applewood-smoked bacon, seared to perfection, and finished with a rich maple-bourbon glaze.

Cocoa & Coffee Beef Tenderloin

Hand-cut beef tenderloin encrusted with a rich blend of cocoa and espresso, seared to perfection, and finished with a velvety cabernet demi-glace.

Prime Rib with Béarnaise Sauce

Herb-crusted prime rib, roasted slowly for tender succulence, elegantly paired with a classic Béarnaise sauce of tarragon and shallots, accompanied by natural jus.

Cognac Dijon Lamb Chops

Grilled lamb chops, marinated with Dijon mustard and fresh herbs, finished with a silky cognac cream reduction.

Crusted Rack of Lamb

A tender rack of lamb encrusted with fresh rosemary, thyme, and parsley, roasted to perfection and finished with a red wine demi-glace.

Roasted Duck with Cherries

Succulent roasted duck breast, glazed with a rich cherry and red wine reduction, served with delicate seasonal accompaniments for a perfect balance of savory and sweet.

Canard à l’Orange

Crisp-roasted duck breast glazed with a bright orange Grand Marnier sauce, balanced with hints of caramelized citrus and aromatic herbs.

Crab Stuffed Salmon

Salmon filled with savory crab, finished with burnt butter and a bright limoncello glaze.

Seared Scallops

Pan-seared and plated with a silky champagne beurre blanc sauce.

Mahi-Mahi with Pineapple Salsa

Seared fillet with bright tropical garnish.

Pistachio-Crusted Salmon

Seared salmon topped with a pistachio crust, plated with lemon cream sauce.

Lobster Ravioli

Delicate lobster-filled pasta, draped in a golden brown butter sage sauce and crowned with shaved parmesan for an elegant finish.

Chicken Alfredo Pappardelle with Black Garlic

Ribboned pappardelle tossed in a velvety Alfredo cream, layered with tender chicken and the deep, earthy richness of black garlic.

Gnocchi with Short Rib Ragù

House gnocchi smothered in a slow-braised short rib and red wine ragù.

Shrimp Scampi Tagliatelle

Tiger shrimp sautéed in white wine, garlic, and olive oil, tossed with fresh tagliatelle and parsley.

Stuffed Acorn Squash

Roasted acorn squash halves filled with a savory-sweet stuffing of cranberries, pecans, and seasoned grains.

Gluten free

Vegetarian

Vegetable Wellington

Vegetable Wellington with a medley of seasoned vegetables and herbs wrapped in golden puff pastry, baked until crisp and flaky.

Vegetarian

Mushroom Lasagna

Layers of tender pasta, creamy ricotta, sautéed mushrooms, and fresh spinach and melted cheese.

Vegetarian

Mushroom Risotto

Creamy mushroom risotto made with risotto, sautéed mushrooms, parmesan cheese, and fresh herbs.

Vegetarian

Vegan