LAVENDER CRUSTED BEEF TENDERLOIN
WITH A CABERNET MARROW SAUCE TOPPED WITH BRAISED MUSHROOMS

 GRILLED GREEN TEA MARINATED AIRLINE CHICKEN BREAST
FINISHED WITH A SPICED MANGO REDUCTION

 RIESLING POACHED CHILEAN SEA BASS
WITH CITRUS CRUST NESTLED IN A WARM TRUFFLED CAVIAR NAGE

 PISTACHIO CRUSTED NEW ZEALAND LAMB RACK
DRIZZLED WITH A MINT SCENTED GODIVA JUS

 HANGER STEAK AND FRESH SEAFOOD STIR-FRY
WITH SPICED ASIAN VEGETABLES IN A GINGERED OYSTER SAUCE

 SPANISH STYLE PAELLA
WITH SHRIMP, CLAMS, CHICKEN, SAUSAGE AND SAFFRON SCENTED RICE

 SEARED SHRIMP OR CHICKEN
WITH A CREAMY SUMMER TRUFFLE ALFREDO SAUCE

 ROASTED HERB CRUSTED PORK TENDERLOIN
IN A WILD MUSHROOM CABERNET SAUCE

 GRILLED MAHI MAHI
WITH WILTED FENNEL FINISHED WITH CREAMY NERO SAUCE

 SLOW SAGE ROASTED TURKEY BREAST
WITH FRESH ORANGE-CRANBERRY MARMALADE

 SEARED MAINE SCALLOPS
IN A CREAMY CHARDONNAY NAGE WITH PICKED TARRAGON SERVED OVER FARFALLE PASTA

 HALF ROASTED SONOMA VALLEY DUCK
WITH CHARD MANGO BARBECUE SAUCE