ROSEMARY & THYME

Romaine, Fresh Shredded Reggiano, Housemade Dressing & Croutons.

Oven-Baked Escargots finished with Chardonnay Garlic Butter. Served with crispy, homemade Crostini & a Lemon Wedge.

Chef's Daily Preparation.

Lump Crab Meat with Louie Dressing, Diced Onions, Bell Peppers atop a bed of Sliced Avocado. Served with Toasted Bread.

Grilled shrimp marinated in a lime sweet chili sauce.

Fresh Sautéed Grouper Fillet with Key Lime Beurre Blanc. Served with Shrimp & Vegetable Risotto, and Chef's Vegetable.

Wild salmon filet dusted with crushed California pistachios and topped with a fresh pear and peach summer salsa. Served with vegetable risotto and grilled asparagus.

Four large, Pan-Seared, Diver-Harvested Sea Scallops atop a bed of Creamy Risotto and finished with a Garlic-Key Lime Beurre Blanc. Served with Asparagus.

Lobster, shrimp, scallops, and crab in a creamy lemon sauce over linguine.

Mixed vegetables and shitake mushrooms in a vegan fried rice.

8 oz center cut Beef Tenderloin Filet roasted in a Rosemary & Thyme herb blend, Served with Mashed Potatoes, peppercorn cognac sauce, and Grilled Asparagus.

Thyme-roasted, Canadian duck drizzled in an orange curacao demi-glace & placed atop a bed of mashed potatoes. Served with seasonal vegetables.

Four pecan-crusted lamb chops painted with fig dijonnaise & served with Rosemary & Thyme mashed potatoes & seasonal vegetables.

Served with Mashed Potatoes and Chef's Vegetable.