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