Seared Pacific Salmon
served on a bed of chardonnay-braised baby artichokes
Miso-Crusted Chilean Seabass
with oyster mushroom nage
Grilled Hawaiian Wahoo
with sour lime yazu beurre blanc
Couscous Crusted Salmon
with mint yogurt
Pan-Seared Red Snapper
served over an artichoke heart puree
Hawaiian Opah
presented on raised stone with banana leaves served with mango-pineapple-chili salsa
Bronzino al Cartuccio
with a tomato & leek broth
Miso Crusted Salmon
roasted blonde miso marinated with rice vinegar & served with a lemon nage sauce
Sesame-Crusted Seared Ahi Tuna Filet
with a ginger-soy reduction
Grilled Alaskan Halibut
with a meyer lemon beurre blanc
Roasted Bronzino Filet
with braised fennel & herb pistou served with sage-scented crispy polenta
Lobster Ravioli
served in a pink cream sauce
Fresh from the Flight - Maine Lobsters 1½ lb.
real ipswitch clams (steamers) with drawn butter, lemon, white wine clam broth & hot sauce
Homemade Ravioli
with asparagus and scallops in a light basil sauce
Pan Roasted Sea Scallops
served over a charred corn, andouille sausage & white bean succotash
Whole Salmon Filet Roasted in a Caribbean Banana Leaf
served with exotic fruit salsa
Pagoda Stack
grilled shrimp & vegetables between wonton wafers with a soy glaze
Paella de Valencia
seasoned free-range chicken and seared marquez sausage shrimp, clams, mussels and calamari all atop fragrant spanish saffron rice
Classic Creole Shrimp Etouffe
served with white rice

Veal Medallions
with wild mushrooms served in a marsala wine sauce
Angus New York Steaks
16-20 ounces each grilled to perfection and cut to order offered with a peppercorn bordelaise sauce & creamed horseradish
house-cured teriyaki new york steak with crispy shallots
Grilled Angus Tri-Tip Steaks
with creamed horseradish, chimichurri sauce, and petite artisan rolls
Braised Angus Short Ribs
garnished with julienned root vegetables & served with pan-reduction gravy
Tri-peppercorn Dusted Beef Tenderloin
with veal au jus & a chianti reduction
Mustard-Rubbed Skirt Steak
served with house-made citrus chimichurri
Seared Filet Mignon Tournedos
with fresh horseradish & merlot demi-glace over wild mushroom basil ragout
Seared Flat Iron Steak
with caramelized red onions
Salt Crusted Prime Rib of Beef
with creamy horseradish & au jus
Balsamic Marinated Tri-Tip Sirloin
Hand Carved Coulot Steak
offered with homemade picante steak sauce

  • Grilled Angus 1/3 Pound Beef Burgers
  • Kosher All-Beef Hotdogs
    offered on fresh rolls with your choice of tillamook cheddar, tomatoes, dill pickles, onions, crisp lettuce, ketchup, yellow & dijon mustards & mayonnaise

Potato-Crusted Chicken Breast
stuffed with sun-dried tomatoes & fresh mozzarella cheese served on a roasted tomato ragout
Roast Free-Range Turkey
with sausage & apple stuffing pan gravy reduction with roast shallots & sherry wine cranberry conserve with orange zest & nuts
Classic French-cut Roast Breast of Chicken
seasoned with herbs d' provence with a thyme-scented chardonnay reduction
Paella de Valencia
seasoned free-range chicken & seared marquez sausage shrimp, clams, mussels & calamari onions, carrots, peas & asparagus tips atop fragrant spanish saffron rice
Real Bayou Jambalaya
with andouille sausage & chicken peppers, onions & essence!
Danny's Famous Turkey Meatloaf
served with mashed yukon gold potatoes & homemade pan gravy
Grilled Chicken Breast Roulade
stuffed with fresh tomato, basil and mozzarella drizzled with herb-infused olive oil
Roasted Garlic-Dijon Glazed Chicken
wrapped around a wild mushroom duxelles
Chicken Tagine
with olives and lemon, over saffron basmati rice
Macadamia Nut Crusted Chicken Breast
with roast mango compote
Moroccan Chicken Breasts
served with cucumber-yogurt raitta
Boneless Duckling
basted fork-tender with port wine & blood-orange
Calypso Chicken with Mushrooms and Cashews
Grilled Free-Range Chicken Breasts with Farmer's Market Cherry Tomatoes and Fresh Herbs

  • Hand-Pounded Chicken or Turkey Burgers
  • Grilled Chicken Breasts
  • Gourmet Quarter-pound Turkey Dogs
    offered on fresh rolls with your choice of: tillamook cheddar, tomatoes, dill pickles, onions, crisp lettuce,ketchup, yellow & dijon mustards, mayonnaise & bbq sauce

Roasted Colorado Lamb Steaks
marinated in cumin, lemon & garlic served with a minted aioli
Thyme-Rosemary Crusted Pork Loin
served with an apple cider & au jus reduction
Mint-Crusted Rack of Lamb atop Baked Eggplant Medallions
with a merlot reduction
Cider Brined Baby Back Ribs
with honey bourbon barbeque sauce
Rack of Lamb de Navarra
grilled with garlic and tomatoes
Crown Roast of Pork
with traditional cornbread stuffing, and homemade apple puree
Tunisian Lamb Loin
offered with a mint-port reduction
Slow Roasted Pulled Pork
Served 3 ways:
  • Caribbean - Jamaican Jerk Seasoning
  • Carolina - Southern BBQ Sauce
  • Maui - Hawaiian Pit-Fire Rotisserie
Roast Pork Loin
with carmelized onions and herbs

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