Dr. Dave's Duck


Spice Rubbed and Honey Mustard Glazed Duck Breast served with Smoked Apple Bacon and a Cranberry and Port Wine Drizzle

Balsamic Charred Filet Migon


Marinated grilled Filet Mignon and Gorgonzola Popover served with a Canadian Bacon, Shallot and Green Pepper Demi Glace

Veal with Wild Mushroom and Mango Marsala


Medallions of Veal sauteed with Portobello Mushrooms, Marsala Wine and Essence of Mango



Portuguese Garlic Shrimp & Mussels


Gulf Shrimp and Mussels sauteed with Garlic, Plum Tomato, Chourico Sausage and Basil served on Whole Wheat Liguini

Sweet and Sour Snapper


Pan Seared Gulf Snapper painted with a Mango and Balsamic Vinegar Glaze and served with a Lemon Buerre Blanc

Salmon "Sur Mer"


Crab, Shrimp and Crayfish stuffed Salmon laced with a Tangerine Glaze, studded with Fresh herbs and wrapped in Phylo Dough, served with Light Bell Pepper and Pink Sauces

Panko Encrusted Sole


Served with a pickled Ginger and Broccolini Remoulade and Kimchee Slaw

Szechuan Peppered Tuna


Grilled Tuna served with Gulf Shrimp which have been poached in Lemon Grass and Butter, accompanied by a Black and White Sesame Seed Drizzle



Pecan and Hazelnut Crusted Chicken


Sauteed Boneless Breast of Chicken coated with Ground Pecans and Hazelnuts, served with Country Herb and Wild Rice Stuffing and Sage Veloute

Grilled Rosemary Pork Tenderloin


Pork Tenderloin accented with Rosemary and a Pommery Mustard Glaze served with an Apple Cider and Red Currant Drizzle on Cream Cheese Potato Pillows

Lingonberry Lamb Shank


Lingonberry Roasted Lamb Shank served with Fresh Mint in a Port Wine Demi Glace

Osso Bucco


Roasted Garlic and Rosemary Braised Veal Shank with a Country Style Sundried Tomato and Cipollini Onion Demi Glace

All Entrees are served with Homemade Plantain Chips and Mango Chutney Dip, a Spring Green Salad with Mushroom Infused Balsamic and Cranberry Viniagrette, and Seasonal Fresh Vegetables