Grilled sea bass with tarragon pecan pesto, chimichurri roasted chicken legs, eggplant enchiladas, AAA flank steak with red wine and roasted shallot marinade, butternut squash ravioli with saffron parmesan cream sauce, slow roasted pork shoulder with house made BBQ sauce, a variety fresh meats marinated then grilled using Mesquite charcoal
Poached pear and blueberry with spicy pecans and goat cheese, roasted brussel sprout and quinoa, three leaf curried kale, grilled autumn vegetables with balsamic glaze, avocado caprese, roasted cauliflower with yogurt and almonds, mediterranean chickpea
Layered dark chocolate with fresh strawberries and chantilly cream, pistachio and marsala wine cannoli, matcha glazed mini donuts, white chocolate creme brulee, fresh baked seasonal pies, salted caramel profiteroles, New York cheesecake
