CHEF

Collassal shrimp with a honey wasabi ai oli served martini style

rack of lamb with a herb crust with a chive and squash risotto

beef tenderloin layered between goats cheese and portobello mushroom

Atlantic salmon filet with goats cheese and black olive crust served with grilled asparagus and beet summer salad

A yukon and sweet potato blend served with crisp leeks, cheddar cheese and creme fresce

Dijon and honey with a pistachio crust rack of lamb served with saffron potatoes and garden vegetable bundles

Chianti braised short ribs with proscuitto laced orzo rapini and charred tomato

Seven differnt meats seven differnt cheese with a horseradish mayo on a calabrese bun