Corn Crab Cakes
Served over Mixed Greens tossed in Red Wine Vinaigrette, Roma Tomatoes, Roasted Corn, and Chipotle Aioli

Calamari Provencal
Fried Fresh Florida Calamari with sauteed Shiitake Mushrooms and Cherry Tomatoes in Vermouth. Served with Herb Butter and Cocktail Sauce

Brie en Croute
Sauteed Local Shiitake Mushroom, Baby Leaf  Spinach, and Toasted Pine Nut Stuffed Brie en Croute Drizzled with Reduced Balsamic Vinegar and Sreved with Herbed Crostinis 

Lamb Sheek Kebabs
Colorado, Grass Fed Lamb, Mint an Basil Sheek Kebabs with a Goat Cheese and Vidalia Onion Cream Sauce and a Micro Green Salad

Lightly charred Wedge of Romaine with Herbed Crostinis, Parmesan Crisps, Cherry Tomatoes, and Chipotle Caesar dressing

Three Seed Encrusted Ahi Tuna served with Mixed Greens tossed in a Sesame Seed Vinaigrette with Water Chestnuts, Carrots, and Red Onions

Mixed greens in Red Wine Vinaigrette with Julienne Carrot, fried Shallots, melted Tomato, and Goat Cheese

Baby Spinach Tossed in White Balsamic Poppy Seed Vinaigrette with Fresh Strawberries, Mandarin Oranges, Red Onion, Toasted Walnuts, and Goat Cheese

Beef en Croute
SearedFilet of Beef Lightly Basted with Colman's Mustard, Wrapped in Thinly Sliced Proscuitto, and Truffled Duxelles in a Delicate Puff Pastry Served with Haricot Vert and Raosted Fingerling Potatoes with a Pink Peppercorn Demi Glace

N.Y. Strip
Pan Seared, Southwest Seasoned N.Y. Strip topped with Roasted Pablano Pepper Butter Served with Red Bell Pepper and Goat Cheese Whipped New Potatoes  and Brown Sugar Caramelized Brussels Sprouts

Lamb

Colorado, Grass Fed Leg of Lamb, Grilled and Served over Mixed Wild Mushroom and Asparagus Risotto with Grilled Cherry Tomatoes, Parmesan Crisp and Roasted Garlic Mint Sauce

Tuna
  Three Seed Encrusted Tuna served over a Grilled Chutney of Pineapple, Red Bell Pepper,and Red Onion, with Roasted Fingerling Potatoes and a Sweet Chili Sauce

Salmon
Grilled Tasmanian Salmon with a Blood Orange glaze Served over Roasted Garlic and Chive Whipped New Potatoes with Sea Salt Grilled Asparagus and Blood Orange-Balsamic Reduction

Sea Bass

Zucchini Wrapped New Zealand Sea Bass over Forbidden Rice with a Spicy Honey Cioppino Sauce

Pork
Ella's Sweet and Sour Pork Tenderloin Wrapped in Peppered Bacon and Served over Roasted Butternut Squash Puree with Haricot Vert and an Apricot-White Balsamic Reduction

Duck
Crispy Seared Duck Breast Served over Roasted Butternut Squash Puree, Sauteed Baby Spinach with Caramelized Shallots and a Blueberry-Balsamic Gastrique

Chicken
Pan Seared Airline Chicken Breast Served over Roasted Garlic and White Truffle Whipped Potatoes, Sea Salt Asparagus, and a Rich Grilled Shiitake Marsala Sauce   


Garden Pasta
Lightly breaded Eggplant over Capellini with Red Onions, Cherry Tomatoes and Green Peppers in a Roasted Red Pepper cream sauce

Our chef has a five course prix-fixe available upon request. Ask your ever for details