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4415-2

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Beef Tenderloin
Rubbed with Salt Herbs and Accompanied by a Burgundy Pinot Sauce

Artichoke Pesto
Wagon Wheel Pasta with Artichoke Pesto

Pan Seared Sea Bass
Over Garlic Herb Mashed Potatoes Topped with Asparagus and Drizzled with Truffle Oil

Mini Lamb Chops
With a Pine Nut and Arugula Pesto Crust

Duck Risotto
Saffron Infused Duck and Butternut Squash Risotto

Maine Lobster Gnocchi
Portobello Mushrooms in a Lobster Chervil Cream Sauce

Smoked Turkey
Bourbon and Brown Sugar Glazed Smoked Tom Turkey with Cranberry Wine Sauce

Spicy Udon Noodles
Tossed Thai Noodles with Shrimp in a Spicy Peanut Sauce. Served in Small Asian Carryout Boxes

Smoked Duck
1/2 Duck with Plum Sauce, Wild Rice, and Sesame Green Beans

Poached Lamb
Butter Poached Lamb on Top of Marinated Shitake Mushrooms with a Side of Mint Jelly

Flank Steak
Butter-Flied and Stuffed with Asparagus, Roasted Red Peppers, Artichoke Hearts, and Basil Pesto Sauce Roasted to a Medium Rare

Roulade of Chicken
Stuffed with Red Peppers, Asiago and Olives in a Light Lemon Tarragon Veloute Sauce

Penne Rigate
With Heirloom Tomatoes, Capers, Anchovies, Garlic, and Crushed Red Chilies in Extra Virgin Olive Oil with Basil, Oregano, and Pecorino Romano

Lemon Tarragon Chicken

Lobster Ravioli
Tossed in Tarragon Tomato Shallot Sauce

Cut Ziti
Roasted Chicken, Sun-Dried Tomatoes, Grilled Eggplant, and Roasted Red Peppers in a Basil Cream Sauce

Glazed Pork Loin
Medallions of Honey and Cumin Glazed Pork Loin Topped with a Roasted Pear Fan and Served on a Rhubarb, Lingonberry, and Cranberry Compote

Beef Tenderloin
Hickory Grilled with Local Mushrooms, French Beans, and Peppercorn Marsala Butter

Seared Scallops
Grilled Jumbo Asparagus, Yukon Gold Whipped Potatoes, and Tarragon-Lemon Butter

Roulade of Pork
Stuffed with Spicy Capicola, Fontina Cheese, and Herbs de Province Topped with a Yellow Pepper Sauce

Salmon Encrute
With Cajun Asparagus

Rack of Lamb
Chianti Risotto and a Fig Reduction

Herbed Potato Gnocchi
Roasted Chicken, Gorgonzola Cream, Spinach, and Spiced Walnuts

Stuffed Filet
Filled with Crab or Shrimp and Bleu Cheese, topped with Bleu Cheese Butter

Boneless Short Ribs
Braised and Topped with Hearty Ragout Reduction of Celery, Onions, Carrots, and Wild Mushrooms

Pecan Crusted Chicken
Topped with Bourbon Cream Sauce Paired with Twin Blackened Jumbo Scallops. Served with Smoked Cheddar Mashed Potatoes