signature chef’s dinner sample menu


pan-seared diver scallops in a lobster chipotle cream, served over puff pastry vol au vent


cream of yukon gold potato with truffle essence


bibb lettuce, heirloom tomatoes and fresh mozzarella tossed in white balsamic vinaigrette with basil pesto crostini


(please select one of the following)

porcini crusted filet mignon with candied pecans, melted brie, glace de veau, served with fingerling potatoes and broccolini

sautéed chilean sea bass with blood orange glaze and red chili sauce, served with jasmine rice and a microgreen composition

pan-roasted all natural statler chicken breast with crisp pancetta in a madiera wine cream, served with julienned vegetables and cappellini aglio e olio