two bacon wrapped pork tenderloins with roasted spaghetti squash, sauteed petit green beans,
and a jalapeno onion jam.
Wild Alaskan Salmon
wild alaskan salmon grilled and served with layers of puff pastry, creamed spinach, and roasted red pepper coulis.
Kansas City Strip
grilled 12 ounce kc strip steak served with rosemary roasted fi ngerling potatoes,
fresh vegetable medley, and a house prepared bbq glaze.
Rack Of Lamb
fennel crusted roasted rack of lamb served with buttered spaghetti squash, spinach,
and fi nished with a red wine demi glace.
pan seared pacifi c halibut with a saffron rice pilaf, cumin steamed broccoli, and fi nished with a citrus scallop ceviche.
Be Mee Gai
asian egg noodles tossed with garlic fried chicken and jumbo shrimp in a lime coriander-soy ginger sauce.
stir-fried with fresh cilantro, celery, and green onions. topped with bean sprouts and chopped roasted peanuts
Roasted Duck Breast
honey-roasted boneless duck breast on a bed of seared apple and walnut cous cous,
with buttered green beans and fi nished with a bourbon fi g compote.
giant skewer of beef tenderloin, shallot, red bell pepper, mushroom, and zucchini, grilled
and served over smoked cheddar potatoes. topped with caramelized onion and a tarragon demi-glace.
Hazelnut Encrusted Tilapia
firm, fl aky tilapia fi lets encrusted with toasted hazelnuts and fi nished with a leek infused citrus butter sauce.
served with basmati and wild rice pilaf.
crispy fried fl our tortillas layered with shrimp and scallops, roasted corn, and fresh spinach.
topped with a house-made mole and sour cream.
grilled house-cut beef tenderloin medallion with jumbo asian tiger shrimp.
completed with parmesan mashed potatoes, grilled asparagus, and chipotle demi-sauce.
this variation of our popular tiger tenderloin is blackened and topped with melted gorgonzola cheese.
bacon wrapped double chicken breast stuffed with three cheeses and served on a bed of orzo pasta with sugar snap
peas and artichoke hearts. finished with garlic and rosemary infused olive oil and an intense balsamic syrup
ricotta and pesto stuffed ravioli tossed with fresh tomatoes, calamata olives, red bell pepper and zucchini all in a light
white wine garlic cream sauce. topped with feta cheese