All dinners served with house salad And chefs choice of strawberry cheese cake or made to order banana foster. Wine can be paired with entree for a additional fee.
Broiled Florida Lobster tail. Smothered in clarified butter paired with White truffle mashed potatoes accompanied with seasonal vegetables.
Filet mignon seared in fresh herbs and garlic. Topped with a succulent herbed butter paired with pommes frites and broccoli with a side of Bernaise sauce.
A delicate fresh and delicious lump crab cake served with rice pilaf and asparagus accompanied with a whole grain cognac mustard cream sauce.
A beautiful seared red snapper and delicious mashed potatoes with mouth watering brussel sprouts with onions and bacon.
An 8oz salmon wrapped in a pastry dough accompanied with potatoes and cream spinach all baked to a golden perfection.
A domestic grass fed rack of lamb marinated in citrus and herbs along side augratin sweet and Idaho potatoes and sautéed garlic and spinach. Then delicately drizzled with a light mint jus.
3 Large (u12 )shrimp, stuffed with crab and a lemon cream sauce on a bed of Jasmine rice and roasted honey carrots.
3 hour minimum per day for all private chef bookings