SHRIMP & SCALLOP RISOTTO -- Grilled shrimp and seared jumbo scallops rested over a bed of charred asparagus pancetta and parmesan risotto, with red pepper coulis and and a wasabi soy reduction.
STEAK & LOBSTER RISOTTO - Seasoned seared beef tenderloin fanned over roasted garlic, caramelized onion, parmesan, and lobster risotto; finished with sautéed asparagus, red peppers, and a balsamic reduction drizzle
MANGO WASABI HALIBUT -- Grilled Halibut filet over sun-dried tomato and basil risotto, with edamame almond pesto, and mango wasabi sauce; finished with balsamic reduction
SWISS MUSHROOM CHICKEN ROULADE -- Crispy chicken roulade stuffed with Swiss cheese, shiitake mushrooms, artichokes, rested over white asparagus risotto; topped with a smoky chipotle raspberry jam
GHOST CHILI CHERRY BEEF TENDERLOIN -- Grilled beef tenderloin over creamy spinach asparagus puree, topped with ghost chili cherry compote; served with crispy waffle chips and red pepper glaze
SEAFOOD LEMON LINGUINE -- Grilled shrimp, sautéed green peppers, mushrooms, onions, lobster, and crab tossed with linguine pasta in a lemon Alfredo sauce; finished with Sriracha salt and crostini
LEMON PARSLEY COD -- Pan seared cod filet rest over lemon parsley risotto, topped with pickled green beans and crispy prosciutto; finished with red pepper gastrique
SESAME TUNE & CREOLE SPRING ROLL -- Sesame crusted pan seared yellowfin tuna over orange whole grain mustard risotto, served with a napa cabbage, onion, carrot, pepper salad tossed with wasabi lime vinaigrette, and a Creole crawfish spring roll
MANGO CHICKEN TERIYAKI -- Jerk seasoned grilled chicken breast served over wild rice, with fresh mango sauce, topped with cilantro red pepper cabbage medley, drizzled with teriyaki sauce
KING CUT RIBEYE -- Bone-in Ribeye; served with herbed parsnip potatoes, pimento cheese croquettes, and tarragon hollandaise; finished with Jicama chips and charred asparagus.
CHOCOLATE SAGE BEEF TENDERLOIN -- Grilled beef tenderloin served with butter poached potato slices, roasted red pepper bruschetta, and drizzled with a red wine chocolate sage sauce
MANGO HOISON SALMON -- Grilled salmon filet over Caribbean jerk rice with a spicy mango sauce; served with sautéed snap peas, roasted red peppers, and grilled pineapple, finished with cilantro.
SUMMER SEAFOOD PASTA -- Shrimp, scallops, crab, and red peppers tossed with spinach linguine in a spring clam cream sauce, topped with smoked almonds, smoked Serrano chiles and smoke tobiko
ANCHO COFFEE SHORT RIB -- Braised behemoth short rib served with cheddar, apple, and horseradish mashed potatoes; topped with ancho coffee jus, and sautéed carrots and asparagus.