Sit down Dinners

A "Tower" of Eggplant Medallions, Roasted Red Peppers, and Goat Cheese, Complimented with a Lemon Shallot Vinaigrette

Creamy Aborio Rice cooked with Pan Seared Wild Mushrooms, Fresh Herbs, Parmesan Cheese and finished with White Truffle Oil

Fried Won Ton Filled with Roasted Sweet Potato, Shallots and Mascarpone Cheese finished with Toasted Butter, Candied Walnuts and Crumbly Blue Cheese

Twin Pan-Seared Crab Cakes made with Jumbo Lump Blue Crab Meat Served over a Bed of Spinach Fettuccini finished with a Roasted Red Pepper Buree Blanc

Jumbo Shrimp served with a Tangy Cocktail Sauce or our House Green Goddess

Seared, Sliced Duck Breast on a Bed of Arugula, drizzled with a Spicy Orange-Dijon Sauce, served on Crostini

Lamb, Chicken and Tenderloin of Beef Kabobs served on a Bed of Saffron Rice, accompanied with a Sweet Chili Sauce with Sriracha and Orange Zest

Fresh Herb and Cracked Black Pepper encrusted Goat Cheese served over a bed of delicate Baby Greens and Honey Poached Pears drizzled with Black Currant Vinaigrette

Fresh Spinach tossed with Poppy Seed Dressing, Apple Wood Smoked Bacon, Hard Poached Egg and Ripe Cherry Tomatoes

Baby Spinach, Baby Bok Choy, Kale and Red Oak Leaf Lettuce topped with Carrots, Bamboo Shoots, Baby Corn, Sugar Snap Peas, Daikon Radishes, Mung Bean Sprouts, Mandarin Oranges, and Slivered Almonds with a Sesame Ginger Sauce

Grilled and Caramelized Fresh Fruits tossed with Feta Cheese, Candied Walnuts and Balsamic Vinaigrette Dressing served over a bed of Arugula

Romaine, Spinach, Walnuts, Toasted Coconut, Fresh Mushrooms, Mozzarella and Mandarin Oranges tossed with our homemade Creamy Garlic Dressing

Arcadian Lettuce, Arugula, Roasted Tomatoes, Pine Nuts, Pickled Mango,
Avocado, Fire Roasted Corn, Crumbly Blue and Fried Leeks finished with a Star Fruit Vinaigrette

Chopped Spinach, Romaine, Tomato, Turkey, Bacon, Mozzarella, Egg and Red Onion, Tossed with our Champagne Vinaigrette Dressing

Oven Roasted, Herb Crusted New Zealand Rack of Lamb served over a bed of Ratatouille and finished with a Black Plum Reduction

Chicken Breast stuffed with Spinach, Shiitake Mushrooms, Roasted Red Peppers and Smoked Gouda Cheese baked in a Flaky Puff Pastry

Seared Duck Breast served over Whipped Sweet Potato and finished with a Ruby Port Wine Demi Glaze

Thai Rubbed Pan Seared Tuna fillet served over sautéed Asian Greens and finished with a Coconut-Lime Beurre Blanc

An 8oz Cut of Beef Tenderloin seasoned and charbroiled over a Chimichurri Sauce and topped with Crispy Tumbleweed Onions

Oven Broiled Sea bass with a Sesame Honey Glaze

Seared Breast of Chicken stuffed with Prosciutto, Spinach and Mushrooms tossed with Sun-Dried Tomatoes in a Rich Marsala Reduction and topped with fresh Parmesan Cheese

Slow Roasted Pork Shank braised in Olive Oil and Garlic, finished with a Vine Ripened Pear Tomato Marinara

Pan Seared fillet of Atlantic Salmon served over a Three Cheese Polenta finished with a White Wine and Shallot Cream Sauce topped with Gulf Shrimp

Haddock stuffed with Jumbo Lump Blue Crabmeat and Lobster Claw meat finished with a Lemon & Tarragon infused Hollandaise

8oz Lobster Tail Stuffed with our O'Connor's Crab Cakes, complimented with a Sherry Cream Sauce and topped with perfectly cooked Shrimp

Roasted Vegetables and Various Cheeses Rolled into and individual Lasagna Roulade finished with a Sun-Dried Tomato Béchamel