| Bacon Wrapped Scallops |
|
Prepared with a honey-pineapple glaze and pineapple compote |
| Escargot |
|
Prepared with a dijon, garlic cream sauce |
| Grilled Artichoke |
|
Served with garlic mayo and drawn butter |
| Caribbean Chicken Satay Brochettes |
|
Coconut marinated grilled chicken brochettes sprinkled with coconut shavings |
| Anti Pasta Platter |
|
Selected meats and cheeses with fresh fruit and wafers |
| Crabcakes |
|
Southwestern style with a roasted red pepper aioli |
| Calamari |
|
Served with caper aioli & spicy marinara |
| Crostini with Bruschette |
|
Fresh diced tomatoes and basil chiffonade with extra virgin olive oil |
| Filet Satay |
|
With a spicy peanut dipping sauce |
| The Social Salad |
|
Exotic greens with strawberries, toasted almonds, bleu cheese, mandarin oranges, finished with a drizzle of raspberry vinaigrette |
| Caesar Salad |
|
Romaine hearts with mediterranean anchovies, served with parmesan crisps |
| Chopped Apple Salad |
|
Romaine, gouda cheese, candied walnuts and cranberries in an apple vinaigrette |
| Mozzarella & Tomato Salad |
|
Fresh buffalo mozzarella, red tomatoes and basil with balsamic vinaigrette |
| Greek Salad |
|
Romaine hearts with tomatoes, hothouse cucumbers, feta cheese, kalamata olives and herb lime vinaigrette |
| Cynthias Salad |
|
Romaine with candied walnuts, bacon bits, parmesan & bleu cheese dressing |
| French Onion |
|
Herb crouton and swiss cheese |
| Lobster Bisque |
|
With lobster medallions and crème fraiche |
| Soup du jour |
|
|
| Filet Mignon Bearnaise |
|
Served with herb roasted potatoes and sauteed vegetables |
| Lobster Tail |
|
Australian lobster with drawn butter served with roasted potatoes and sauteed vegetables |
| Filet and Lobster |
|
Eight ounce filet mignon & eight ounce lobster tail Served with scalloped potatoes and sauteed vegetables |
| Cuban Style Skirt Steak |
|
Topped with sauteed onions, served with black bean rice and plantains |
| Osso Buco |
|
Served with mushroom risotto a la milanese and sauteed vegetables |
| Rack of Lamb |
|
Dijon mustard and herb encrusted rack of lamb with mint hollandaise, served with aromatic rice and sauteed vegetables |
| Lacquered Duck Breast |
|
With toasted almonds and sherry-port reduction, served with whipped garlic potatoes and sauteed vegetables |
| Top Sirloin |
|
Prepared with a bordelaise sauce, served with garlic whipped potatoes and sauteed vegetables |
| New York Au Poivre |
|
12 oz center cut, pepper seared, with a black peppercorn sauce, served with roasted potatoes and sauteed vegetables |
| Chicken or Veal Scallopine |
|
Choice of marsala, piccata or parmesan, served with angel hair pasta |
| Swordfish Piccata |
|
Caper, lemon butter sauce, served with herb rice and and sauteed vegetables |
| Panko Encrusted Halibut |
|
With a citrus beurre blanc, with scalloped potatoes and sauteed vegetables |
| Salmon |
|
With a dill cream sauce served with whipped potatoes and sauteed vegetables |
| Lobster Ravioli |
|
Stuffed with lobster, shrimp and asparagus in a brandy cream sauce |
| Lobster Thermidor |
|
Baked with quattro formaggio, served with asparagus and chipotle whipped potatoes |
| Jambalaya |
|
Blackened chicken, prawns and andouille sausage with linguini in a cajun remoulade sauce |
| Gnocchi |
|
Prepared with a pesto sauce, topped with parmesan cheese |
| Spaghetti Bolognese |
|
A mixture of three fine meats; beef, veal and pork, topped with italian red sauce |
| Baked Penne |
|
Italian sausage with a creamy garlic tomato sauce, baked with quattro formaggio |
| Shrimp Scampi |
|
Prawns prepared in a garlic white wine sauce, served with angel hair pasta |
