ENTREES
Grilled Salmon
Grilled Tasmanian Salmon over Sweet Corn Risotto, Haricot Vert and Herbed Crème Fraiche
Cashew Crusted Trout
Cashew Crusted North Carolina Rainbow Trout with Smoked Gouda Mashed Potatoes and Honey Curry Baby Carrots
Rack of Lamb
Grilled New Zealand Lamb Chops over a Stilton Polenta Cake, Fresh Baby Spinach, and finished with a Zinfandel Reduction
Filet of Beef
Grilled Center Cut Eight Ounce Filet of Beef with Yorkshire Pudding, Roasted Asparagus and Veal Demi
Ahi Tuna
Sambal Marinated Sushi Grade Tuna with Wasabi Mash, Sautéed Snow Peas and a Sweet Soy Reduction
Alaskan Halibut
Herb Crusted Alaskan Fresh Halibut, Blueberry Risotto, Haricot Vert, with Garlic Oil and an Aged Balsamic Reduction
Double Cut Pork Chop
House Brined and served with Newcastle Brown Ale Smoked Cheddar Macaroni, Seared Asparagus and Warm Whole Grain Mustard Vinaigrette
Smoked Chicken Breast
Fresh Smoked Eight Ounce Chicken over Baked Rigatoni, Sautéed Spinach and Red Onion in a Light Tomato Sauce