Dried Cherries and Candied Pecan Duck en Croute
Savory blend of Duck Confit, Mushrooms, Cinnamon and Cheeses in a Puff Pastry served on a bed of Spaghetti Squash and garnished with a sweet Marsala Demi Glace

Boston Bibb Salad
Leafy Greens tossed with Red & Yellow Peppers, Radishes, Chick Peas, Tomato Concasse and crumbled Gorgonzola in a Parmesan Vinaigrette

Lobster Bisque
Rich Lobster simmered in Butter and Cream, blended with a touch of Sherry

Shrimp and Scallop Mélange
Atlantic Sea Scallops, Gulf Shrimp and Blue Crab baked with Creamy Spinach and au gratin Parmigiano-Reggiano Cheese


MAIN COURSE

Herb-Roasted Chicken
Pan-seared smoked Chicken Breast served atop sautéed Vegetables and Chicken Chorizo, finished with a Chipotle Tomato Cream Sauce

Mohito Salmon
Wild Alaskan Salmon encrusted with a mix of crispy Tri-Colored Tortilla Strips and citrus flavors, served with fire-roasted Vegetables and Colusari Red Rice

Seafood Cannelloni Gratinee
Seafood-filled Cannelloni au gratin with a creamy Alfredo and Pomodoro Ragu duo, drizzled with Pesto

Rosemary and Mint Lamb Shank
Braised Lamb Shank served with creamy Polenta and fresh Edamame

Beef Short Ribs
Syrah braised beef Short Ribs with Red-Skinned Smashed Potatoes, seasonal Vegetables and Gremolota

Roasted Vegetable Napoleon
Freshly-prepared Vegetable Ragout generously layered with crispy Lavash and garlic basil White Beans, drizzled with a light Vegetable Sauce