Beautiful rope grown PEI mussels steamed in a light saffron sauce with hand crushed tomato, fresh herbs, garlic and a hint of fennel. . . served with pomme frites (thin cut French fried potatoes)

Grill roasted Holland Red Bells & braised Belgian, with a bouquet of greens & local Chévre & Purple haze goat cheese infused with lavender & fennel pollen, fresh basil, balsamic reduction, & extra virgin olive oil

Red Anjou pears sliced and fanned over organic red leaf lettuce tossed in organic Gorgonzola bleu vinaigrette. . , pan roasted walnuts and finished with pomegranate molasses

Stuffed with a Spring ratatouille, pan flashed and then roasted to golden brown tender perfection. . served with celeriac puree

Served with goat cheese russet mash – drizzled in a pool of bouillabaisse au jus with jumbo lump crab

Fresh fillet of Scottish salmon pan roasted for exquisitely tender results

Over steamed red chard – drizzled with a light lemon cilantro cream – served with Greek rice & fresh veg.

This wild caught Costa Rican fish is mild, sweet, & delicate in flavor - painted with an herb and citrus marinade and charcoal grilled in medallions. With grilled Spring asparagus & served with a South American salad tomato & grilled zucchini salad to accompany.

Fresh Florida Tile fish rolled in egg whites and dusted with Japanese panko flakes – pan browned and drizzled with a light citrus & mango buerre blanc stir fry of crisp broccoli, asparagus, & fresh snap peas.

Jumbo shrimp, little neck clams, rope grown mussels, fresh fish & organic chicken steamed over rice with New Orlean’s Andouillie, roasted garlic, caramelized onion & bell pepper & imported saffron

12 oz. of prime angus dry aged rib eye steak charcoal grilled to your liking. Served with white truffle egg custards topped with black truffle ragout and grill roasted fingerlings

Slowly pot roasted to tender perfection served with a bowl of consommé. Golden beets & Spring Snap peas