• Freshly prepared Hummus with artichokes, pistachio nuts & warm pita.
  
• Filo Twist stuffed with spicy chicken and vegetables.
• Half shell Oysters with a Champagne & herb de Provence butter sauce.


• Maryland style crab cakes topped with our papaya salsa.


• Les Hors d’oeuvres varies, a plate of our specially selected appetizer treats, enough for two to share.

Specialty Entrees

• Petite Beef tenderloin & a tender young Quail,
  topped with a red wine reduction sauce.


• Thai garlic chili marinated Norwegian Salmon & Giant Shrimp,
  with our red Thai curry sauce.


• Grilled medallion of Lamb & a breast of Duckling,
  served with an Amarena cherry sauce.


• Grilled Iowa pork chop with Ratatouille & Louisiana Andouille sausage.


• Veal Scaloppini Marsalla, slices of prime milk-fed calf in our
  creamy wild mushroom sauce


• Filet Mignon, grilled to your preference, topped with our porchini mushroom & black truffle butter.


• Pan-seared Walleye filet from the Great Lakes, served with
  a fresh herb & tomato sauce.


• Assorted organic lettuces, field greens & vegetables, topped with marinated Shrimp, Mussels & Smoked Salmon,
  served with Key Lime dressing.


• Cheese Ravioli with lots of garlic & fresh vegetables
  in a rich creamy Romano sauce.


• Florida Grouper filet, pan seared and topped with roasted garlic and sweet capsicums in a lemon ‘beurre blanc’ sauce.