Main Course

Chicken Devonshire—Boneless Breast of Chicken with Roasted Red Peppers, Spinach, Feta, and Provolone Cheese, Served with Chef Ricardo’s Tarragon Sauce
Chicken Renoir—Boneless Breast of Chicken Stuffed with Asparagus and Prosciutto with a Creamy Pesto Sauce
Baked Fresh Flounder with Ginger Medallions, Scallion Brushes and Shiitake Mushrooms
Grilled Salmon Marinated in Lime and Cilantro topped with a Tropical Pineapple and Mango Salsa
Peppercorn and Garlic Encrusted Filet Mignon
Aged Tender Beef selected with a butcher’s eye Lightly Grilled, then Slow Roasted for the perfect combination of tenderness inside and out Served with Chef Ricardo’s Wild Mushroom Sauce
Macadamia Nut Encrusted Sea Bass with a Saffron Beurre Blanc Sauce
Chicken Au Poivre—Tender Filet of Chicken Breast sautéed with Peppercorns and served with a Vermouth Sauce
Honey Orange Glazed Cornish Game Hen—Roasted Boneless Cornish Game Hen Served with a Honey Orange Glaze Stuffed with Wild and White Rice
Chicken Oscar—Boneless Breast of Chicken stuffed with Sherried Crab, Lobster and Asparagus with Old Bay Beurre Blanc Sauce
Garlic and Rosemary Encrusted Petit Tenderloin of Beef Offered Over Garlic Mashed Yukon Gold Potato Rosette
Chicken Marsala—Boneless Breast of Chicken Lightly Breaded and Sauteed to Golden Brown Topped with Wild Mushrooms and Served with a Marsala Cream Sauce
Bourbon-Barbecue Glazed Grilled Chicken Breasts Served Over a Bed of Sweet Grilled Onions
Chesapeake Crab Cake Served with a Perfect Citrus Remoulade
Rosemary and Lime Roasted Tilapia with Mediterranean Salsa
Chicken Normandy—Boneless Breast of Chicken Stuffed with Mushrooms, Onions, Pecans, Smoked Gouda and topped with a Madeira Wine Sauce
Salmon and Rockfish Braid with Sorrell and Red Pepper Sauces
Chicken Moroccan—Chicken Breast Lightly seasoned and Sautéed with Green Olives and Artichoke Hearts with a Lemon Crème Sauce
Rockfish gently poached in White Wine, covered with a Plum Tomato & Fresh Basil Tapenade
Pan Seared Mahi Mahi with Bell Peppers, Fresh Basil and Diced Roma Tomatoes Black and Blue
Roasted Tenderloin of Beef Blackened and Finished with Crumbled Blue Cheese Crown of the Sea
A fabulous seafood dish consisting of an 8 oz. crab cake with Colossal Shrimp forming a “crown” out of the top