ENTREES

• Uni, Sea Urchin Roe, with Penne Pasta in a traditional Southern Italian Garlic, Parsley and White Wine Sauce with a dash of Chili Pepper

• Snapper En Papillote, in a Ginger, Lime, Tangelo Broth,  and Edamame, Lemongrass and Red Curry Risotto.

• Chicken Breasts Bruschetta, Artichoke Raviolis,  with Caramelized Roasted Garlic, and Shallots with Fresh Lemon Zest.

• Scallops Parmesan served with braised brussel sprouts and drizzle of Black Truffle Oil and accordion potatoes

• Wild Salmon with Sweet Pea Wasabi Sauce, Jasmine Rice Timbales, in a Miso -Lemongrass Broth.

• Lobster Fra Diablo, whole cut up Lobsters, Clams, Mussels, Shrimp, and Calamari, in a Spicy Red Sauce, over Linguine, and served in a large sauté pan so you can choose your favorite crustaceans!

• Tortilla Encrusted Grouper, topped with Mango Salsa, Guava Garni, and Caramelized Plantains.

• Salmon Cannelloni with a Lemon Caper Cream Sauce, Sauteed Spinach with Garlic, Shallots, Applewood Bacon, and Shitake Mushrooms.

• New Zealand Lamb Chops, rubbed with Organic Extra Virgin Olive Oil, Rosemary, Oregano, Garlic, and Course Ground Malabar Pepper,  topped with Fresh Peas, Feta, Pistachios and a Balsamic Reduction,  served over Cheddar-Sage Polenta.

• Fresh Ahi Tuna Tenderloin Medallions,  Marinated and Seared with Black and White Sesame Seeds, served over a Thai Vegetable Risotto, with Coconut, Lemongrass, Wild Mushrooms, and a Roasted Red Pepper and Wasabi Garni.

• Lobster Medallions with Seafood Risotto and Grilled Organic Vegetables.

• Grouper Oscar… Fresh Sautéed Grouper with a little Cajun spice, Crabmeat, and Fresh Asparagus with Béarnaise sauce, Roasted Garlic Mashed Potatoes.

• Pan Seared Filet Mignon, with a Gorgonzola Chianti Sauce and Roasted Garlic, served with Herbed Mashed New Potatoes with Roasted Garlic  and a Sauté of Fresh Seasonal Vegetables.

• Medallions of Grilled Cuban Moho Pork Tenderloin, served with a Timbale of Spicy Black beans and Spanish Rice, baked Plantains, and Mango Salsa Garni.

• Jamaican Jerked Chicken Breasts, served with a Three Pepper, Sweet Red, Bell, and Jalapeño, Linguine, with a light vegetable broth and cream reduction, with fresh grated Parmigiano-Reggiano Cheese and Cilantro

• Roasted Rack of New Zealand Lamb, encrusted with Crushed Black Pepper, Rosemary, Dijon Mustard, and Italian Bread Crumbs,  and served with Sweet Potato Hash, and Marinated Grilled Vegetables

• Fresh Filet of Grouper with Sea Scallops and Jumbo Shrimp with a Roasted Red Pepper Scampi Sauce and served with Rice Pilaf Timbales and a Vegetable Medley

• Chicken Soprano… Boneless Chicken Breast, stuffed with Sautéed Spinach and Garlic Mozzarella Cheese and Sun dried Tomatoes, Penne Alla Vodka, and a Sauté of Vegetables

• Clam Bake… Clams, Mussels (Lobster is optional), Onions, Carrots, Corn on the Cob, Kielbasa, Chicken, cooked together and served with North Carolina Hushpuppies…also…I can do this with shrimp instead of clams if you are apposed to clams.