Pan-seared chicken breast topped with sautéed mushrooms and melted mozzarella, finished in a rich Madeira.
Pairs beautifully served with garlic mashed potatoes and broccolini or asparagus spears.
Pan-seared chicken breast simmered in a creamy sun-dried tomato and garlic sauce with fresh spinach and Italian herbs. Pairs beautifully with parmesan polenta or herb risotto and seasonal vegetables.
Lightly floured and sautéed, finished with capers, lemon, and white wine sauce.
Pairs beautifully with garlic roasted potatoes, and haricot verts
Tender, oven-roasted airline chicken infused with fresh rosemary and garlic, finished with a light white wine.
Pairs beautifully with seasonal vegetables and caramelized onions au' gratin.
Chicken breast rolled with fresh herbs and seasonal greens, oven-roasted and finished with a light Burre Blanc sauce.
paired beautifully with sweet potato au 'gratin and roasted asparagus.
Pan-seared chicken breast with a rich mushroom and Marsala wine sauce.
Pairs beautifully with buttery mashed potatoes
Classic French braised chicken in Burgundy wine with pearl onions, mushrooms, and crisp pancetta.
Pairs beautifully with garlic mashed potatoes
Pan-seared chicken breast with a rich mushroom and Marsala wine sauce
Pairs well with garlic mashed potatoes and haricots verts
Tender chicken breast, topped with parmesan sauce, and garlic herb panko.
Pairs beautifully with garlic roasted potatoes and Tuscan vegetables
Pan-seared breast with olives, cherry tomatoes, capers, and fresh herbs in a white wine sauce.
Pairs beautifully with pave potatoes and petit carrots
Chicken breast wrapped in prosciutto, stuffed with Italian blend cheese and herbs, drizzled with fig reduction.
Pairs beautifully with fingerling potatoes and grilled asparagus
Classic ham and Swiss-stuffed chicken with a Dijon cream sauce.
paired beautifully with Yukon gold whipped potatoes and haricot verts
Filet mignon crowned with lump crab, and classic béarnaise sauce.
Pairs beautifully with truffled whipped potatoes and roasted asparagus
Tender center-cut filet mignon paired with jumbo shrimp sautéed in garlic herb butter, finished with a drizzle of house-made demi-glace.
pairs beautifully with rice pilaf and roasted asparagus
Slow-roasted and sliced, served with a velvety red wine reduction
Pairs with garlic mashed potatoes and haricots verts
Beef Tenderloin Filet grilled to perfection, topped with a compound butter
pairs beautifully with truffle whipped potatoes and roasted carrots
Boneless beef short ribs, slow-cooked in red wine, herbs, and mirepoix
Pairs beautifully with creamy polenta or root vegetable mash
Prime beef tenderloin encrusted with a savory blend of smoked bacon and sharp cheddar cheese, then roasted to perfection.
Pairs beautifully with a red wine reduction, garlic mashed potatoes, and root vegetables
Classic French stew of beef braised in red wine with mushrooms, pearl onions, and bacon.
Comforting and elegant, best paired with buttered noodles or mashed potatoes, and carrots and parsnip
Seared strip steak crusted with cracked black peppercorns, served with a creamy brandy peppercorn sauce
Pairs beautifully with, sweet and russet potato au' gratin and asparagus
Tender medallions of beef pan-seared and finished in a rich cognac and Dijon mustard cream sauce with shallots and mushrooms.
pairs beautifully with roasted fingerling potatoes and seasonal vegetables.
Marinated hanger steak grilled to perfection, glazed with a soy-ginger reduction and garnished with orange zest and chives
pairs beautifully with wasabi whipped potatoes
Salmon fillet encrusted in a vibrant blend of fresh herbs, and lemon zest, finished with a silky prosecco‑cream sauce and garnished with carrot rice and green bean almondine
Salmon fillet marinated in a rich bourbon‑soy glaze, infused with ginger, garlic, and toasted sesame oil. Grilled to perfection and brushed with a honey‑bourbon reduction for a glossy finish. Garnished with toasted black sesame and chives
pairs beautifully with carrot almond rice and broccolini
Salmon encrusted with garlic herb breadcrumbs, grilled to golden brown, drizzle with champagne-cream sauce
pairs beautifully with lemon roasted potatoes and asparagus
Plump shrimp sautéed in a garlic‑butter emulsion, deglazed with crisp white wine and finished with a bright squeeze of fresh lemon juice
pairs beautifully with wild rice pilaf and haricot verts
Mahi Mahi fillet expertly seasoned with a bold house‑made blackening spice blend and seared to a flavorful crust. Finished with a light drizzle of lime‑butter sauce to balance the spice
pairs beautifully with exotic wild rice and fired roasted veggies
Mahi Mahi fillet baked in a fragrant blend of garlic, white wine, cherry tomatoes, Kalamata olives, capers, and fresh oregano. Finished with a drizzle of extra‑virgin olive oil and a sprinkle of toasted pine nuts for a touch of richness.
pairs beautifully with rosemary fingerling potatoes and braised swiss chard
A flaky, tender cod fillet pan‑seared to golden perfection, then finished with a bright sauce of fresh lemon juice, briny capers, and a touch of white wine, garnished with shallots
pairs beautifully with angel hair
A delicate cod fillet gently poached in a vibrant Veracruz sauce of fire‑roasted tomatoes, Spanish onions, garlic, green olives, capers, and a hint of jalapeño for a mild kick, garnished with pickled red onions and micro cilantro
pairs beautifully with saffron rice, and Mexican zucchini
Saffron‑infused Spanish rice simmered to creamy perfection with a melody of mussels, clams, shrimp, and tender chunks of fish. Finished with smoky Spanish chorizo rounds and vibrant roasted red peppers
served with rustic grilled bread
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