Pepper-Crusted Loin of Pork with Pineapple Chutney
Freshly cracked black peppercorns and sea salt-seasoned pork loin, oven-roasted to a juicy, tender doneness, sliced and served with a tangy-sweet pineapple chutney.
Mojo Pork and Sweet Plantains
Melt-in-your-mouth mojo-marinated and slow-roasted pork shoulder topped with Mojo sauce and served with soft, ripened sweet plantain slices.
Roast Sirloin with Mushroom Brown Gravy
Sirloin roast seasoned, seared, and roasted to your liking, sliced and served with a delicious baby portabella mushroom gravy.
Texas-Style Smoked Beef Brisket with Chile-Barbecue Sauce
Mouthwatering, slow-braised beef brisket, simmered with fresh herbs, vegetables, and tomatoes, served sliced with a spiced-up, smoky, down-home barbecue sauce.
Braised Chicken Cacciatore
Fresh pieces of white and dark meat chicken slow-simmered in a garlicky tomato, vegetable, and herb sauce served over al dente pasta.
Wok Stir-Fried Shrimp and Vegetables in Ginger-Citrus Soy
Large shrimp stir-fried with peppers, celery, carrots, napa cabbage, and bok choy, laced with a palate-awakening ginger-citrus experience.
Rigatoni with Vodka Tomato Sauce
Imported Italian pasta tossed with our premium tomato-vodka cream sauce and freshly grated Parmigiano cheese.
Chicken Marsala with Baby Portabella Mushrooms
Tender chicken cutlets lightly browned and served in a provocative sauce of sweet Italian Marsala wine, shallots, baby portabella mushrooms, fresh chopped Italian parsley, and butter.
Pan-Seared Chicken with Dijon Cream Sauce
Fresh chicken breasts seared and bathed in a reduced sauce of tangy Dijon mustard and heavy cream.
Ultra-flaky red snapper fillets cooked golden brown and served with a pan sauce of imported capers, fresh-squeezed lemon juice, white wine, chopped fresh Italian parsley, and butter.
Grilled Pork Tenderloin with Peach-Cranberry Relish
Butcher-trimmed pork tenderloin, coated with house-made seasoning, grilled and served with a sweet and savory fruit relish.
Shrimp and Andouille Gumbo
Succulent peeled shrimp and spicy andouille sausage stewed together with celery, peppers, onions, and tender okra in a zesty tomato broth, served over jasmine rice.
Grilled Herb-Crusted Salmon with Asian Greens and Soy Vinaigrette
Fresh salmon fillets topped with select chopped herbs, grilled and served over slowly braised Asian greens, and drizzled with a soy vinaigrette.
Grilled Rib-Eye Steak with Bleu Cheese Butter
Hand-cut rib-eye steaks rubbed with a mixture of freshly cracked black pepper and sea salt, grilled to perfection and topped with a creamy bleu cheese butter.
Bow Tie Pasta with Shrimp, Roasted Tomatoes , Zucchini, and Scampi Sauce
Farfalle pasta tossed with sautéed fresh, large shrimp, oven-roasted tomatoes, fresh zucchini and herbs, finished with a garlic-laced scampi sauce.
Herb-Marinated Grilled Beef Tenderloin with Bourbon-Mushroom Sauce
Whole beef tenderloin marinated in freshly chopped herbs, garlic, shallots, and extra virgin olive oil, grilled to your liking and served with a delicious bourbon-mushroom sauce.
Cabernet Braised Beef Short Ribs with Crispy Fried Onions
Beef short ribs slow-braised in a rich mixture of cabernet sauvignon, beef stock and herbs, cooked until fall-off-the-bone tender, then topped with crispy fried onions.
Saffron-Scented Paella with Shrimp, Clams, Sausage, and Chicken
Let this dish transport you to coastal Spain: Spanish yellow rice is gently simmered with hand-picked saffron threads, chicken thighs, spicy sausage, fresh clams, and shrimp.
Roasted Half Duck with Mango-Habanero Sauce
Slow-roasted duck halves with crispy skin and tender, juicy meat topped with a mango-habanero sauce.
Braised Lamb Shank Osso Buco
Seasoned lamb shanks, slowly braised and served with a sauce reduction, topped with a mixture of chopped parsley, lemon zest, and garlic.
Lump Crab-Stuffed Shrimp with Roasted-Garlic Beurre Blanc
Large shrimp are stuffed full of a seasoned lump crabmeat stuffing, baked, and topped with a sweet roasted-garlic butter sauce.
Grilled Chicken Breast Oscar Style
Grilled breasts of chicken, each topped with fresh lump crabmeat, tender spears of asparagus, and béarnaise sauce.