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mesquite wood smoked tri-tip
with chimichurri, cabernet demi-glace or horseradish cream

hangar steak
in an espresso and peppercorn rub

new york steak
with gorgonzola butter

filet mignon
topped with cabernet sauce and crispy shallots

hand carved prime rib
served with au jus and horseradish cream

sherried short ribs
with a touch of thyme

pork tenderloin roulade
rolled with bacon, apples and shallots

roasted leg of lamb
with an herbed crust and minty vinaigrette


savory chicken
roasted with preserved lemon, green olives and capers

roasted chicken with artichoke hearts
and oregano

stuffed chicken
filled with chèvre cheese and basil, topped with mushroom wine sauce

chicken saltimbocca
baked with prosciutto, chardonnay and sage, topped with fresh citrus glaze

citrus chicken
grilled with a citrus ginger glaze

duck a l’orange
with a sherried orange finish

cornish game hen
filled with cranberry wild rice and topped with a thyme glaze


fish subject to change due to sustainability

pistachio encrusted sea bass
with a chardonnay sauce

crispy tilapia
with orange thyme salsa

mediterranean red snapper
roasted with tomatoes, capers, black olives and herbs

roasted salmon
with a compote of orange, onion and dill

pan seared black cod
with miso glaze

prosciutto wrapped mahi mahi
with red pepper romesco sauce

pan seared catfish
with ginger and scallions

grilled lobster tail
with tarragon butter


wild mushroom ravioli
topped in a brown butter sauce & parmesan shavings

market vegetables and penne
topped in a creamy tarragon sauce

stuffed zucchini
filled with seasonal vegetables and smoked mozzarella

roasted vegetable lasagna
layered with béchamel and tomato sauces

zuchinni crepes
filled with ricotta and spinach topped with parmesan sauce


spaghetti squash
with basil pesto and sweet tomatoes

crowded portabella
grilled portobello mushroom filled with garlic roasted vegetables

moroccan acorn squash
filled with couscous, currants and pine nuts

marinated tempeh
with ginger, garlic, broccoli and sweet bell peppers

saffron rice with garlic roasted vegetables