ENTREES

 

Rack of Lamb     34

New Zealand Lamb Rack, Rosemary Mint Demy Glace, whipped potatoes, and vegetables.                  

 

 

Chicken Florentine    25

French Cut Chicken Breast Stuffed with spinach and ricotta cheese, guajillo pepper foam, whipped potatoes and vegetables.

                             

 

Grilled Rib Eye   39

16 oz. Rib Eye Steak with chimichurri, sautéed onions, Grilled Asparagus & whipped Potatoes.

                             

 

Filet Mignon    33

 8 Oz Grilled to Perfection with mushroom cream Sauce, Grilled Asparagus Yucca Fries and garlic foam.

 

 

Pork Chop 32

14 oz. grilled pork chop with mushroom bourbon demi-glace

Roasted potatoes and sweet corn.

              

SEAFOOD ENTREES

 

Seafood Tortellini   29

Sautéed Shrimp, scallops, and Mussels, with spinach and mushrooms in herb infused Alfredo with shaved parmesan.

 

Herb Crusted Corvina 31

Over jasmine rice and asparagus

With clam coconut cream sauce.

 

 

Seafood Paella   32

Shrimp, Clams, Mussels, Calamari, Scallops

 And Green Peas in Tomato Saffron Rice.

                             

 

Macadamia Nut Crusted Salmon    28

Lemon basil cream sauce

Sautéed Kale, and whipped Potatoes.

                   

 

Diver Scallops   35

Seared jumbo scallops, mandarin gastrique, purple rice grits, crispy prosciutto and charred carrots.