Seafood

• SCAMPI STYLE PRAWNS – Tiger Prawns sautéed in Cognac Butter
• GRILLED PRAWNS – Grilled Jumbo Butterflied Prawns with Lemon Butter
• GRILLED HALIBUT – Finished with a Lemon Beurre Blanc Sauce
• GRILLED SALMON – Fresh Atlantic Grilled Salmon with a Chardonnay Dill Cream Sauce
• SALMON PICATTA – Fresh Salmon Floured and dipped in Egg. Topped with Traditional Butter, Lemon, White Wine Sauce & Cappers
• PISTACHIO CRUSTED SALMON – Pan Seared with a Apricot and Pink Peppercorn Beurre Blanc Sauce
• COD PARMESAN – Fresh Cod baked in Parmesan Cheese & Fresh Herb Aioli and served over Buttered Zucchini Ribbons

Poultry & Pork

• SCAMPI STYLE CHICKEN – Pan Sautéed in a White Wine Butter Sauce with Minced Garlic & Italian Flat Leaf Parsley
• CHICKEN PICCATA – Pan Sautéed Tenderized Chicken Breast Dredged in Flour in a Traditional White Wine Butter Sauce with Fresh Capers & a Hint of Lemon
• PARMESAN CRUSTED CHICKEN – Breaded with Parmesan and Herbs and Topped with a Sage Butter Sauce
• CHICKEN PECAN – Tenderized Chicken Breast Stuffed with House Cornbread Stuffing & a Pecan Crust. Served with a Sherry Cream Sauce
• CHICKEN MADEIRA – Roasted Chicken Breast, Petit Carrots, Pearl Onions & Wild Mushrooms in a Madeira Wine Sauce with a Hint of Rosemary
• GREEK CHICKEN – Lightly Floured & Sautéed Stuffed Chicken Breast with Crumbled Feta Cheese, Sun Dried Tomatoes & Kalamata Olives. Finished with Basil & Garlic infused Olive Oil with Diced Roma Tomatoes
• ITALIAN STUFFED CHICKEN – Pan Seared Stuffed Chicken Breast with Sautéed Italian Sausage, Baby Spinach & Gorgonzola Cheese. Served with Creamy Marinara Sauce
• APRICOT CHICKEN CORDON BLEU – Stuffed with Dried Apricots, Diced Prosciutto & Bleu Cheese Finished with a Sherry Cream Sauce
• CHICKEN WITH BRUSSEL SPROUTS – Grilled Chicken Breast & Sautéed Brussels Sprouts with a Tangy Mustard Sauce
•  ROASTED PORK TENDERLOIN – Thyme & Lavender Scented with a Cranberry-Port Sauce
• SPICED PORK TENDERLOIN– Rubbed with a blend of Coriander, Pepper, Cinnamon & Nutmeg. Pan seared and sliced then topped with Sautéed Apples, Shallots and Thyme
• HERB CRUSTED MEDALLIONS – Encrusted with Fresh Herbs, Rosemary, Roasted Garlic and a Dijon Paste

Beef

• TRI TIP STEAK – Marinated in Olive Oil and Santa Maria Style Rub then Grilled to Perfection.
• GRILLED SIRLOIN WITH WILD MUSHROOMS – Marinated Top Sirloin in Sesame Soy Served Sliced with Fresh Shitake, Porcini & Oyster Mushrooms
• GRILLED SKIRT STEAK – Marinated and topped with Pink Peppercorn Butter Sauce & Sautéed Red Onions
• DRY AGED NEW YORK STRIP STEAK – Dry Aged New York Steak, roasted to perfection and served with Au Jus.
• MEDITERRANEAN ROLLED SKIRT STEAK – Stuffed with Sun Dried Tomatoes, Baby Spinach & Three Cheeses Drizzled with a Demi Glaze
• BEEF BROCHETTES – Grilled Beef Tenderloin on Wooden Skewers with Mushrooms, Red & Green Bell Peppers & Red Onions with a Teriyaki Glaze
• CHECKERS SHORT RIBS – Slow Cooked in a Red Wine Sauce with Mini Pearl Onions, Carrots, Celery, Whole Black Peppercorns with a Hint of Bay Leaf
• GRILLED BEEF TENDERLOIN – With Sautéed Porcini Mushrooms, Served with Herb and Pepper Boursin Sauce
• GRILLED FILET MIGNON – Grilled to Perfection with Merlot Demi Glace
• BACON WRAPPED FILET MIGNON – Drizzled with a Zinfandel & Black Peppercorn, Béarnaise Sauce
• ROASTED PRIME RIB – Boneless Aged Prime Rib Rubbed with Rosemary & Garlic roasted to Perfection. Au Jus & Horseradish Cream Served on the Side
• BLACK & BLEU STUFFED STEAK – Beef Tenderloin stuffed with Gorgonzola Cheese, Blackberries and Spinach. Roasted to medium Rare then finished with Blackberry Port Reduction Sauce.