Entree
Fresh Oyster Stew With mushrooms and new potatoes in sherry wine and cream.
Baked Brie Wrapped in phyllo dough served with pickled veggies, fresh fruit, and crostini.
Risotto Cakes Stuffed with goat cheese finished with basil pesto and white wine cream sauce.
Brussels And Bacon Sauteed with garlic, caramelized onion, and red wine vinaigrette topped with blue cheese.
Bacon Wrapped Dates Medjool dates stuffed with blue cheese, hazelnuts, and wrapped with bacon. Baked with a drizzle of spiced bourbon honey.
Fresh Salmon And Bacon Salad Crisp bacon, romaine heart, goat cheese, and garlic croutons tossed in a house made anchovy and lemon dressing topped with marinated and seared fresh pacific salmon.
Spiced Tri-Tip Sautee Marinated in porter and seared in spices over sauteed spinach, kale, arugula, sweet onion, garlic, and bacon in bleu cheese crostini's.
8 oz Beef Tenderloin Filet Stuffed with roasted red pepper, bleu cheese, and arugula wrapped with bacon pan seared and finished with a mushroom marsala wine sauce Over garlic mashed new potato.
Pork Tenderloin Pan seared around garlic whipped potato then smothered with a fresh pear and whiskey butter sauce on garlic mashed new potatoes.
Fresh Pacific Salmon Pan seared topped with a mushroom, dill, and sherry glaze over wild rice pilaf.
Colossal Sea Scallops Prosciutto wrapped char-broiled finished with an arugula-basil and filbert pesto and orange beurre blanc served with risotto milanaise.
Stuffed Portobella Mushrooms Marinated in a balsamic vinaigrette then baked stuffed with a risotto, roasted red pepper, artichoke heart, and arugula, surrounded by sauteed seasonal vegetables.
