HERB CRUSTED TENDERLOIN
Grilled Filet with fresh Herb and Port Wine Glace Di Viande

GRILLED CHICKEN TROPICAL
Chicken breast in a sauce of EV Olive Oil, Garlic, Herbs, Hearts of Palm, Avocado, Lemon White Wine Butter

POLLO MILAN
Boneless breast of Chicken filled with Ricotta, Basil and Pine Nuts, rolled with Prosciutto and roasted Parmesan Cream Sauce with Smoked Tomatoes

COQ AU VIN
Boneless Chicken Breast in a rich Burgundy Wine reduction with Bacon, Pearl Onions, Carrots and Herbs

LAMB CHINOIS
Lamb Sirloin marinated in Mushroom Soy, Jalapeno and Rice Wine Vinegar Cilantro Ginger Butter

WALNUT CRUSTED SEA BASS
Baked Sea Bass topped in a crust of Walnut, Panko crumbs and Garlic with Brie Lemon Chive Cream

FILET OF HALIBUT
Baked in a Horseradish crust with frizzled Leeks and Chive Oil

VEAL CHOP WITH PIPPIN BRANDY
Grill marked, oven roasted Chop in Apple Jack Brandy Sauce

LAND AND SEA
Grilled Tenderloin with a skewer of grilled Prosciutto wrapped Jumbo Shrimp Port Glace De Viande and Lemon Garlic Butter

HORS D'OEUVRESWEETS