Roasted Rack of Lamb Persillade
A Four-Bone Rack of Colorado Lamb coated with Dijon Mustard, Rosemary, Garlic and Parsley, rolled in Fresh Panko Crumbs. Roasted Shallot Demi-Glace
Thirty-Eight Dollars

Grilled Filet Mignon
Served on a Grilled Portobello Crouton and topped with Roasted Shallots, Great Hills Bleu Cheese with a Cognac Demi-Glace
Thirty-Six Dollars

Coriander and Peppercorn Encrusted N.Y. Sirloin
Served over a bed of Port Onions and topped with a Sauce Foyot
Thirty-Four Dollars 

Grilled Long Island Duck Breast
Served over sautéed Ravioli with Smoked Tomato Demi-Glace. Garnished with Shaved Pecorino Romano
Twenty-Eight Dollars

Bar-B-Que Korean Short Ribs
Presented medium rare with Sesame Spinach. Wasabi-Ginger Crème Fraiche
Twenty-Eight Dollars

Porterhouse Pork Chop
Fire grilled and topped with a Piquant Cherry
and Rosemary Glaze
Twenty-Six Dollars

Seafood and Saffron en Brodo
Shrimp, Scallops, Littlenecks, Mussels, Lobster and Tasso Ham in a Savory Garlic and Saffron Broth
Thirty-four Dollars

Volcano Salmon
Mustard Seed and Peppercorn encrusted Salmon. Sake Braised Bok Choy and Spicy Ginger, Cilantro and Lemon Grass Nage
Twenty-Nine Dollars

Seafood Sauté Cornucopia
Gulf Shrimp, Native Sea Scallops and Lobster in a lobster and Tarragon Cream Sauce. Presented in a puff pastry horn of plenty
Thirty-four Dollars

Haddock Genovese
North Atlantic Haddock topped with Pesto, Fire Roasted Tomatoes and Fresh Mozzarella Cheese.
Served on a Pomodoro Pond
Twenty-Nine Dollars

Grilled Free-Range Chicken Breast
Marinated in Lemon and Oregano and served Whole Wheat Pasta with Chiffonade Spinach, Artichokes, Mushrooms, Tomatoes and Feta Cheese. Tossed with Extra-Virgin Olive Oil and Garlic
Twenty-Six Dollars

Vegetable Rollatini
Eggplant, Arugula, Roasted Yellow Peppers and fresh Mozzarella Cheese finished with a Tomato Basil Marinara
Twenty-Four Dollars