Portabella cap grilled and topped with melted goat cheese, sun-dried tomatoes, and pecans laced with sweet port wine and fig reduction sauce.
Red heart shaped ravioli stuffed with Buffalo mozzarella, tomato and basil. Topped with Cajun brown butter sauce.
Grilled alligator tail topped with Arugula greens and andouille au jus and toasted
Braised and roasted until tender, finished with sweet Chipotle sauce.
Grilled jerk chicken sliced and paired with grilled peppers over mango sauce and topped with herb goat cheese.
Roasted lamb shank served over dirty mashed potatoes and topped with a sherry wine sauce of caramelized onions, peas and beans.
Pan seared and roasted to perfection served over baby arugula salad and topped with a red wine sauce with onions and sun-dried tomatoes.
8 oz of grilled filet mignon 8oz lobster tail, finished with a Louisiana cream sauce and served with loaded baked potato.
Chicken breast stuffed with spinach, zucchini, onions and Jack cheese. Accompanied by creamy truffle pappardelle pasta.
Baked apples and apple puree wrapped in a flour tortilla fried and drizzled with a praline sauce.
Homemade crème brule topped with fresh strawberries
Filled with crème fraiche and topped with fresh berries .