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| ENTREES: |
| (call for ala carte menu pricing) |
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| Stuffed Grouper |
| Fresh Grouper stuffed
with scallops and crabmeat |
| topped with chives & buerre
blanc |
| Rack of Lamb |
| Rack of Lamb with glazed |
| with rosemary and natural Au Jus |
| Seafood
Chiapino |
| Scallops, Shrimp, Salmon, Grouper |
| & Clams, simmered in a tomato saffron broth |
| Grilled Chicken Piarde |
| Herb marinated chicken served over a |
| bed
of black-eyed peas and roasted corn |
| Duckling
ala orange |
| Succulent Duck Breast grilled |
| with a sweet orange-rosemary glace |
| Stuffed Beef Tenderloin |
| An herb
cheese filled beef tenderloin grilled to perfection |
| served
over a red onion marmalade |
| Tenderloins Bordelaise |
| Roasted beef tenderloin served over a bed of chanterelle |
| mushrooms, spinach and basil and |
| finished with a wonderful bordelaise sauce |
| Almond Chicken |
| Chicken
sauteed with fresh raspberries |
| gorgonzola cheese and toasted almonds |
| Mesquite Salmon |
| A Mesquite seasoned salmon |
| finished with a shrimp-dill cream sauce |
| Pepper
Tuna |
| Tuna sauteed and encrusted with black pepper
served with a black bean salad |
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