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Plated Dinners and      Entrees

Scallops & Filet

Pan Seared Scallop Valencia Orange Beurre Blanc Snow Pea Shoots Whole Roasted Filet Mignon Parmesan Truffle Anna Potatoes Haricot Verts Cabernet Shallot Reduction

Coffee Crusted Elk Loin

Blue Corn Polenta Seared Spinach Blueberry Zinfandel Wine Reduction

Grilled Filet Mignon and Lobster Enchilada

Warm Pecan Crusted Goat Cheese Lola Rosa and Frisee Greens Maple Shallot Vinaigrette Grilled Filet Mignon and Lobster Enchilada Cumin Black Beans Grilled Zucchini Poblano Jack Cheese Cream Sauce

Wild Caught Grilled Salmon

Wild Caught Smoked Salmon Crisp Tulip Petal Caper Berry Pimento Remoulade Heirloom Tomato Salad Basil, Sel Gris and Moroccan Olive Oil

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Land & Sea

Beef Short Ribs -Slow Cooked with a Coca Cola Red Chile Glaze

Pecan Crusted Chicken Breast – Seared & baked served with a Queso Blanco

Roasted Tarragon Chicken

Baked Shrimp Diablo with Orzo

Grilled Fish of the Day - Halibut, Salmon, Swordfish, or Ahi Tuna

Rack of Lamb - Fresh Rack of Lamb Infused with Fresh Rosemary, Orange Essence

Cioppino – A Tomato Based Seafood Soup

Blackened Salmon – Served with Dirty Rice

Lamb Stew - Tender Lamb simmered with Fresh Vegetables

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Pad Thai with Tofu

Eggplant Parmesan

Roasted Veggie Curry with fragrant Jasmine rice

Roasted potatoes, peppers, onions, carrots in rich Yellow Curry sauce

Edamame Stir Fry

Shiitake Mushrooms, Edamame and Garden Fresh Vegetables Stir Fry in Ginger Garlic Sauce

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Baked Ziti - Farmer’s Market Vegetables

Chicken Farfalle with Mushrooms, Butternut Squash and Spinach

Penne Pasta

with choice of Creamy Basil Pesto Parmesan, Marinara, Bolognese, Alfredo or Primavera Sauce

Seafood Fettuccini

Jumbo Shrimp, Bay Scallops, Blue Crab, and Mushrooms in a Light Brandy Cream Sauce

Sweet Potato Gnocchi

House-made Gnocchi with Sage Brown Butter cream sauce with crushed Ginger Snap

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​​Chef Syd Marshal

Private Chef

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