a wealth of mushroom varietals are incorporated into a superior stock infused with truffle oil

asian infused clear chicken broth encases large gulf shrimp sautéed young greens

young spinach is shredded into a rich cream stock with roasted peppercorns and crème fraiche

lump crab, sherry and cream delight in this classic pairing

plump gulf scallops are pan seared, caramelized and served with dijon mustard crème fraiche atop warmed asian greens

hudson valley foie gras is pan seared and further enriched with a cognac and port wine reduction

plump gulf shrimp are crisped with apple wood smoked bacon finished with a dijon mustard crème fraiche

precious lump crabmeat is lightly bound with wild green onion, roasted red peppers, cilantro and crowned with red pepper coulis

rich stock with organic tomatoes and sweet basil create a worthy topping for delicate chilean sea bass filet

herb crusted snapper filet; superior fume enriched with crawfish pontchartrain sauce

our generous salmon filet is gently seared and then braised with fragrant seasonings including laurel, pink peppercorns and a whisper of pecan

coveted loin of fresh tuna is seared with black and white sesame seeds and finished with a flash of hot sesame oil. wasabe and pickled ginger root accompany

broiled gulf shrimp are coated with a slightly sweet and spicy chipotle chili glaze and served atop pasta

new zealand lamb is crusted with mint pesto, pan roasted and served to order with cranberry jus and mint jelly

succulent duckling breast is braised with roasted pear apples, plums and chef’s pairing of hearty vegetables

updated spin on northern italian slow braised veal shank served on the bone. our version is infused with trilogy of mirepoix and a special cranberry port wine reduction

filet cut of ten ounce of black angus beef char-grilled to order topped with a dollop of bleu cheese butter and surrounded with a complex cabernet sauvignon reduction

scaloppini of chicken breast is layered with young spinach, italian cheeses and pasta