Appetizers:
Asiago Risotto Croquette: a robust blend of sundried tomato ,roasted garlic,
mozzarella cheese, lightly breaded with a dipping sauce
Gulf Shrimp wrapped in Sow Pea Pod marinated in a spicy Szechwan Sauce
Sushi and Maki rolls, spicy tuna, ebi, maguro and California
served with light soy, wasabi or pickled ginger
Smoked Chicken Quesadillas filled with Aged Cheddar cheese and a splash of Salsa Verde

Salads:
Honey Roasted Pear Salad with Crumbled Bleu Cheese, Toasted Walnuts
Splash of cinnamon infused red wine vinaigrette
Melange of Mixed Greens, Radicchio, Endive, Shaved Parmesan Cheese
with Lemon Pepper Dressing

Entrees:
Pan Roasted French bone in Chicken breast Stuffed under the skin with Ricotta, Spinach,
Pine nuts Herbs, and Poached Garlic White Wine Sauce
Ancho and Coffee rubbed Strip Steak with Ancho infused Mushroom Ragout
Rack of Lamb herb crusted and pan seared with a Pinot Noir Sauce
Baked Halibut with Orzo, Spinach and Lemon Cherry Tomato Compote
Pan seared Pork Tenderloin with Balsamic-Cranberry Sauce