| Wolfgang Puck American Grille |
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Served with starter. |
| Creamy Clam Chowder with House Made Crakers |
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Served with starter. |
| Chopped Vegetable Salad with Feta Cheese and Toasted Pinenuts |
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Served with starter. |
| Lobster and Mushroom Ravioli with Truffle-Cognac Sauce |
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Served with starter. |
| Free Range Chicken with Garlic-Potato Puree and Whole Grain Mustard Sauce |
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Served as entree. |
| Grilled Flat Iron Steak with Maytag Blue Cheese and Peppercorn Sauce |
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Served as entree. |
| Atlantic Salmon with Manilla Clams, Smoked Bacon and Rapini |
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Served as entree. |
| 15-Layer Mocha Cake |
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Flourless chocolate cake, mocha praline mousse and dulce de leche ice cream. Served as dessert. |
| New Jersey Blueberry Crumble |
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Blueberry financier, vanilla streusel and creme fraiche blueberry swirl ice cream. Served as dessert. |
| First Course Chef's Choice |
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Choice of butternut squash soup with apple relish and cardamom creme fraiche butternut squash soup with apple relish and cardamom crème fraiche. Lobster and mushroom ravioli with truffle-cognac sauce |
| Braised Lamb Shank |
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Served with sweet pepper romesco and saffron-parmesan orzo. Free range chicken with potato puree and rosemary garlic sauce. Braised lamb shank with sweet pepper romesco and roasted root. Vegetables s |
| Glazed Crunchy Chocolate Mousse |
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Served as dessert. Raspberry consomme. |
| Roasted Beet and Goat Cheese Napolean |
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Served with dessert. First course with toasted hazelnut vinaigrette. Butternut squash soup with cranberry-apple relish and cardamom crème fraiche. |
| Grilled Flat Iron Steak |
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Served with maytag blue cheese and peppercorn sauce. Served as entrees.. |
| Passionfruit Cheesecake |
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Mixed berry compote and raspberry coulis. Served as dessert. |
| Classic Caesar Salad with Tomato-Basil Bruschetta |
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| Roasted Pork Chop |
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Served with sauteed asparagus and goat cheese potatoes. Served as entree. |
| Sauteed Snapper Aqua Pazza |
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Served with shrimp, mussels and lobster broth. Served as entree. |
| Grilled Flat Iron Steak |
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Served with maytag blue cheese and peppercorn sauce. Served as entree. |
| First Course Lobster and Mushroom Ravioli |
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Served with truffle-cognac sauce. |
| Chopped Vegetable Salad |
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Served with feta cheese and toasted pinenuts classic caesar salad with tomato-basil bruschetta. |
| Second Course Asparagus Soup with Peeky Toe Crab |
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Arugula salad with candied pecans, goat cheese and hazelnut vinaigrette |
| Third Course Ricotta Gnocchi |
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Served with italian sausage bolognese and shaved parmesan. |
| Pink Lady Apple Crumble |
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Sauteed salmon with fingerling potatoes, bacon and whole grain mustard sauce. Caramel con fit apples, dark raisins, fleur desel caramel swirl ice cream. Served as entree. |
| Free Range Chicken |
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Served with potato puree and rosemary garlic sauce. Served as entree. |
| Grilled Flat Iron Steak |
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Served as entree. Served with maytag blue cheese and peppercorn sauce roasted pork chop with sauteed asparagus and goat cheese potatoes. |
| Glazed Crunchy Chocolate Mousse |
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Served as dessert. Raspberry consomme 15 layer mocha cake. Flourless chocolate cake, mocha praline mousse, dulce de leche ice cream. |
| Classic Caesar Salad with Tomato-Basil Bruschetta |
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Served as first course. |
| Four Cheese Ravioli |
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Served as second course. Served with garden tomatoes, fresh basil and parmesan. |
| Range Chicken with Potato Puree and Rosemary Garlic Sauce |
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Served as entree. |
| Sauteed Atlantic Salmon |
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Served with choriz, rapini and manilla clams. Served as entree. |
| Grilled Flat Iron Steak |
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Served with maytag blue cheese and peppercorn sauce roasted pork. Served as entree. |
| Chop with Sauteed Asparagus and Goat Cheese Potatoes |
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Served as entree. |
| Creme Brulee Passionfruit Cheesecake |
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Served with mixed berry compote mixed berry compote and raspberry coulis. Served as dessert. |
