with walnuts, dried cranberry and aged danish blue cheese topped with a special raspberry vinaigrette receipt
$
Entree
Chateaubriand With Bearnaise
contrary to popular belief, chateaubriand is actually a recipe, not a cut of beef. this method of preparation is said to be named for the 19th-century french statesmen and author, francois chateaubriand. it's a succulent, thick cut of beef (usually taken from the center of the tenderloin) served with a creamy bernaise
$
Duck L'orange With Grand Marnier
this sophisticated dish is a wonderful addition to party menus and romantic dinners. the easy sauce can be prepared ahead of time and the duck seared right before serving. topped with a splash of grand marnier, an orange flavored liquior
$
New Zealand Lamb With Lavender
an entire rack of lamb imported from new zealand covered in herbs such a sage and lavender basted in better and oven roasted. a favorite a among our regular customers
$
Potato Crusted Hog Snapper With Mustard Cream Sauce
lighted crusted with shredded potato, the hog snapper, also known as hogfish, a delicate texture white meat with a mild flavor is topped with frsh roma plum tomatoes and a mustard cream sauce
$
Dessert
Grand Marnier Creme Brulee
with fresh fruit
$
Cheese Plate
a bosc pear poached in red wine served with a stilton cheese and port wine
