| Bleu Cheese Tarts |
$10.00 |
Served with puff pastry rounds layered with bleu cheese, cream cheese and sun-dried tomatoes topped with pesto, parmesan and chopped walnuts |
| Grilled Artichoke |
$12.00 |
Served with a whole artichoke steamed with white wine and herbs, brushed with olive oil and grilled served with mustard aoli |
| Vegetable Napoleon |
$12.00 |
Served with portabello, red onion, eggplant, red pepper and zucchini brushed with olive oil and herbs grilled, and layered with goat cheese over a bed of marinara |
| Wild Mushroom Gnocchi |
$12.00 |
Served with house-made gnocchi, sauteed with wild mushrooms in a parmesan cream sauce |
| Fish Taco |
$7.00 |
Served with pan-seared halibut served in a soft flour tortilla with cilantro, lettuce and tomatoes topped with baja cream and roasted tomatillo salsa |
| Honey Mustard Shrimp |
$12.00 |
Served with shrimp wrapped in applewood smoked bacon and marinated in honey mustard served with honey and spicy mustard dipping sauces |
| Shrimp Dumplings |
$15.00 |
Served with wonton skins stuffed with diced shrimp, garlic, ginger and scallions sauteed and served in a coconut milk broth |
| Seafood Strudel |
$18.00 |
Served with lobster, shrimp and scallops wrapped in a phyllo shell and baked topped with bechamel sauce |
| Southwestern Crab Cakes |
$16.00 |
Served with pan seared lump crab cakes with roasted corn seared and topped with a tequila-lime-jalapeno cream sauce |
| Tuna Poke |
$16.00 |
Served with fresh hawaiian ahi tuna diced with tomatoes, scallions, avocado and yuzu vinaigrette served with crispy wontons |
| Asian Kobe Bao |
$14.00 |
Served with wagyu marinated in chili, vinegar, soy and ginger layered with pickled julienne vegetables and cilantro, in a steamed bun |
| Veal Dumplings |
$15.00 |
Served with a blend of ground veal, roasted corn, fresh spinach and oyster sauce wrapped in wonton skins, and sauteed with a southwest salsa |
| Chilean Sea Bass |
$38.00 |
Served with tender chilean sea bass, steamed in soy and ginger and topped with julienned vegetables |
| Grilled Tuna |
$37.00 |
Served with fresh tuna steak marinated in a soy dressing, seared and served with pickled ginger topped with a szechuan peppercorn cream sauce |
| Lobster Tail |
$44.00 |
Served with south african lobster tail, broiled and topped with a beurre blanc sauce |
| Michigan Whitefish |
$34.00 |
whitefish fillet sauteed with dried cherries, shiitake mushrooms and a white wine reduction |
| Pan-Fried Sable Fish |
$36.00 |
Served with sable fish fillet dusted with seasoned flour, pan-fried and finished with an asian glaze served on a bed of seaweed salad |
| Potato-Encrusted Halibut |
$37.00 |
Served with halibut fillet, dredged in a sherry cream and encrusted with crispy potatoes and herbs served over a bed of sauteed spinach with a light demi-glaze drizzle |
| Sea Scallops |
$36.00 |
Served with seared jumbo sea scallops marinated in olive oil and garlic topped with sauvignon blanc & lobster herb sauce, served with coconut risotto and asparagus |
| Herbed Chicken |
$26.00 |
Served with half of a chicken rubbed with olive oil, lemon juice, garlic, herbs and seared to perfection |
| Duck Breast |
$35.00 |
Served pan-seared duck breast with dried cherries, topped with a port wine reduction |
| Beef Short Rib |
$39.00 |
Served with beef short rib braised in red wine, beef stock and fresh herbs served with a high demi-glaze drizzle |
| Filet Bearnaise |
$41.00 |
Served with filet mignon stuffed with lobster meat, grilled and served with bearnaise sauce |
| Hibachi-Style Delmonico Steak |
$48.00 |
Served with delmonico steak grilled and served with one edge encrusted in a mixture of sea salt, cracked black pepper, garlic and toasted sesame seeds |
| Petit Filet |
$35.00 |
Served with beef tenderloin grilled and served with maitred butter served with our house-made of parmesan-truffle fries |
| Rack Of Lamb |
$47.00 |
Served with new zealand spring lamb rack, grilled and finished with an apricot marmelade, teriyaki, toasted sesame seeds and a hint of cayenne |
