House Salad - Crisp mix of fresh salad greens, tomato, cucumber, red onion, freshly shredded
Parmesan cheese, and the chef’s own Pesto Vinaigrette.

   Spinach Salad - Fresh young spinach topped with red onion strips, shredded carrot and radish, sweet mandarin orange sections, and Savory Hot Bacon Dressing.

Pasta Salad - Multi-colored rigatoni aldente’ and chilled, marinated artichoke hearts, ripe olives, julienne red, yellow, and orange sweet bell peppers, red onion, cilantro, and finished with freshly shredded Parmesan cheese and the refreshing flavors of the chef’s own Pesto Vinaigrette.

Lobster Bisque - Chunks of tail and claw meat, white wine, heavy cream and the chef’s own blend of spices for a rich smooth flavor and texture you’ll not soon forget. (additional $8.50)   

Gard-N-Hen Soup - A zestier, sophisticated balance of chicken, broth, fresh vegetables, white wine and simple herbs from the chef’s garden. 

Chicken and Dumplings - The Chef’s Grand Mother taught him how to make this more like a hearty chicken stew with garden fresh herbs, and hand rolled strip dumplings to comfort the soul.     

Euro-Onion Soup - French Onion beef stock makes for a hearty soup topped with a toasted English Muffin and bubbly Swiss Cheese,... a European Union for your palate.    

Black Bean Chili - Beef Tenderloin Tips with peppers, onions, garlic, red wine and Black beans all seasoned for that unique sweet-hot twang that satisfies.      

Beef Stew - Tenderloin tips with hearty vegetables and sauce for a heart warming meal.

Basil Chicken Wellington - Puff pastry wrapped around a chicken breast stuffed with Swiss cheese, mushrooms, onions, and spices, served with a rich basil white wine cream sauce.
(additional $3.00)         

Asian Glazed Game Hen - Poached in an exotic elixir, the succulent game hen half is then finished to roasted perfection with a dark honey glaze. (additional $3.00)    

Chicken Piccota - Golden brown chicken breast sauteed in white wine, butter, & garlic after being dusted with seasoned bread crumbs, then served with a tantalizing sauce of lemon, capers, garlic, more white wine and fresh cream.    

Creole Chicken Breast Florentine - Sauteed chicken breast, smoked ham and sauteed spinach under melted brie, and served with a spicy Dijon mustard cream sauce, to excite the senses.
(additional $3.00)    

Pesto Chicken - Succulent sauteed breast of chicken is served with the chef’s own hot pesto marmalade and finished with freshly shredded parmesan cheese.    

Chicken Pecan - A sweet and crunchy twist of toasted pecans and sauteed white grapes in a smooth garlic cream sauce, topping a golden breast of chicken.    

Slow Roasted Pork Loin - Half pound boneless pork loin, rubbed with the Chef’s special blend of spices ,slow roasted, served with Garlic Mashed Potatoes and a buttery,savory dipping sauce.    

Pork Tenderloin Medallions - Braised in Apple Jack Brandy and a special blend of spices for the most flavorful, mouth watering combination, with a rich compote of apples, apricots, and raisins.

London Broil - Broiled to perfection so we can cut your desired temp, then served with a zesty red currant sauce (market price)    

Filet Mignon - Searing the bacon wrapped beef keeps the meat much more tender and juicy for serving your desired temperature (additional $6.00)         

New York Strip Steak - 8 to 10 oz. Top-quality beef, hand cut by Chef James, grilled to your preferred temperature (additional $6.00)

Slow Roasted Beef - w/ spicy Dijon mustard sauce            

Surf & Turf - Filet Mignon and steamed Lobster Tail served with melted butter
(market price)

         Lobster - 1 to 2 lb. Lobster steamed and served with lemon and melted butter
(market price)           

Salmon - poached to flaky tenderness in white wine and served with both a zippy red bell pepper coulis sauce and a drizzle of dill dijon for an amazing flavor combination           

Rainbow Trout Almondine - Fresh water rainbow trout filet baked in parchment with a rich almondine sauce (additional $3.00)  

Basil Shrimp Scampi - 6 to 7 large Gulf shrimp sauteed in white wine, butter, garlic, basil, and other spices, blended with fresh cream and served over pasta.

Asparagus - steamed with freshly minced ginger then drizzled with cayenne Hollandaise sauce   

Sweet Peppers - Julienne of red, yellow & orange bell peppers sauteed in white wine, butter & garlic, finished with cilantro  

Broccoli Spears - steamed to aldente served with Hollandaise or butter   

Sugar Snaps - along with red onion and carrot these jewels are sauteed to snap perfection to bring out their natural sugars    

Mixed Vegetables - broccoli fleurette, sugar peas, onions, water chestnuts and spices sauteed in white wine, butter & garlic    

Chefs Choice - vegetables in season   (please inquire )

Chocolate Resurrection - 7 forms of chocolate in one heavenly indulgence
(additional $16.00 - feeds 24)

Chocolate-Raspberry Mousse Cake - For special occasions try this spectacular treat
(additional $16.00 - feeds 16)      

Vanilla Cream Brulee - Surprisingly vanilla custard, topped with crunchy caramelized sugar and served with fresh berries 

Chocolate Cream Brulee - Velvety chocolate custard topped with crunchy caramelized sugar and served with fresh berries 

Fresh Fruit Mousse - Fresh summer fruits mixed with a delightfully fluffy mousse and topped off with diced fresh fruit pieces 

Double Chocolate Mousse - Both white chocolate and dark chocolate swirled together 

Pumpkin Mousse - lighter than pie but smoother than life, try it and relax.    

Key Lime Pie - tart and sweet, smooth and dreamy, is the filling then topped with fluffy whipped cream and a tinge of zest   

Cherry Chocolate Puff Points - Dark cherries with their natural syrup mingled with triple chocolate frozen delights and sweet,crusted puff pastry points
     
Sawdust Pie - Cream chess pie with delightfully light combination of crushed pineapple and shredded coconut baked golden crispy on top and sinfully creamy inside  

Country Pumpkin Pie - Pumpkin pie the way Grandma did it! Fresh pumpkin, cooked ,spiced and blended into a mouth watering delicacy     

Fruit Cobbler - A mouth watering, old fashion delight with cinnamon and other sweet spices  

Cheese Cake - a la ‘all kinds of things

Chicken Romaine Salad - chicken breast sauteed, then sliced over chilled romaine salad with roma and grape tomatoes, red onion, sliced cucumber and the chef’s own Pesto Vinaigrette dressing, topped with shredded parmesan cheese and a beautiful edible flower. 

London Broil Salad - London broil sliced thin, tender, and hot over chilled romaine salad with roma tomatoes, red onion, sliced cucumber and the chef’s own Pesto Vinaigrette dressing, topped with freshly shredded parmesan cheese and a beautiful edible flower      

Shrimp Romaine Salad - Gulf shrimp sauteed in white wine, butter and garlic then served over your tempting entree salad

Chicken Salad - The chef’s own chicken salad recipe on flakey croissant, crisp bacon and thin slices of mild cheddar cheese 

Beef Dip - Deliciously marinated and broiled beef sliced thin with caramelized onions and melted Swiss cheese and a rich sauce for dipping 

Chicken Breast Supreme - Breast of chicken sauteed golden, served on home made roll with zesty sauce, tender sweet onions, and melted Swiss cheese.