Entrée Selections

Peppered Beef Tournedos – with a trio of sauces – pink peppercorn bordelaise, sun-dried tomato hollandaise and fresh horseradish dill sauces.

Grilled Mediterranean Swordfish – with simmered tomatoes, baby artichokes, basil, thyme, garlic, virgin olive oil and CHC seasonings.

Wild Salmon and Gulf Stream Shrimp Cilantro Crab Cakes – lightly sautéed golden brown and served on a bed of chipotle sauce.

Grilled Chicken ala Peach -  with a brandy peach sauce – and garnished with grilled peach halves.

Pomegranate Glazed Cornish Game Hens – with hazelnuts and a chef’s prepared pomegranate glaze. Grilled or roasted.

Cranberry and Apricot Duck – deglazed with Port Wine, Apricot Chutney and Cranberries.

New Zealand French Rack of Lamb – with fresh rosemary, and a fresh mint vinaigrette.

Pan Seared Scallops with Pancetta and Asparagus – Dry Vermouth, Freshly Squeezed Oranges, Chives and Aged Asiago Cheese.

Chicken Roulade with Prosciutto -sun-dried tomatoes spinach and trio of cheeses – with a port wine and dried fig sauce.

Pecan Crusted Tilapia – with a Golden Rum Butter Sauce.

Roasted Cranberry  Pork Tenderloin – with a Crimson Cranberry Sauce –  served on wild apple rice.

Seared Rare Ahi Tuna – crusted with black sesame seeds and served with a spicy ginger and jalapeño soy marinade.

Grilled Lime Mahi-Mahi -  lime  juice, hot pepper sauce, scallions, honey, olive oil and celery salt.

Panko Crusted Chilean Sea Bass – with a red pepper compote and chefs prepared seasonings; garnished with red and yellow peppers and micro greens tossed in olive oil and a sherry vinegar.

Poached Salmon with Almonds and a Orange Thyme Butter – lightly tossed with panko bread crumbs, ground almonds and served with a chefs prepared orange citrus glazing.