Main Courses

Meat
Roasted filet mignon, with a spicy caramelized onion- apple compote.

Red wine braised short ribs served with creamy polenta & glazed pearl onions

Pan roasted squab & couscous ratatouille topped with a rosemary squab jus

Chinese braised oxtails served with sauteed mustard greens & a scallion pancake

Oven roasted lamb chops with potato-celery root au gratin

Twelve-hour marinated chicken with caramelized onion in a honey, white wine, & star anise sauce

Chicken roulade filled with creamed leeks & chanterelles served with a roasted chicken jus

Long Island duck confit with wild mushroom risotto

Pan seared filet mignon with red wine reduction

Roasted pork tenderloin with shiitake mushroom sauce

Fish
Chilean sea bass on a bed of fresh spinach with a lobster beurre blanc

Jumbo shrimp tempura with coconut rice, mango chutney & a cashew satay

Fennel dusted tuna loin with pureed vegetable caponata served with North African roasted tomatoes

Pan roasted halibut with a lobster scented vegetable nage

Pan seared diver scallops with shaved black truffles & celery root puree

Slow poached sea bass served in a citrus fennel broth with roasted bell pepper confetti

Pastas
Herbed goat cheese ravioli in a brown butter sage emulsion

Cavatelli with broccoli rabe and sausage served in a chicken broth reduction