Pan Seared Scallops with tri-color peppers, finished with a lobster sauce, served in a puff pastry shell.
Fresh soft-shell Crab from Virginia. Sautéed in sweet butter, finished with lemon and capers. Served on toast points.
New potato crusted West Coast Snapper with a balsamic vinegar, and a red onion demi-glaze
Pan Seared Halibut finished with a lobster chili sauce
Fresh Hudson Valley Foie Gras Grade A, pan seared, finished with a raspberry and balsamic vinegar demi-glaze
Stuffed calamari with crab and shrimp imperial with a red pepper coulis
Macadamia nut crusted Tilapia Served with a mango chutney
Quail stuffed with a wild mushroom duxell
Cream of Cepes in a puff pastry shell
Striped Bass with a lime butter sauce
Sautéed Frog Legs served with a champagne and chive sauce
Veal Rib Chop on roasted garlic mashed potatoes, served with cracked black peppercorn and red wine