entrée (select one or two for split entree)
All dinners include salad, sides & dessert

filet mignon with blackberry current sauce      

beef tenderloin stuffed with sundried      
tomato, blue cheese, basil & pinenuts

flank steak with mushroom port sauce     

chicken breast stuffed with sundried tomato       
and havarti

ancho rubbed sirloin   

sea bass in lemon prosciutto with     
creamy chardonnay sauce

chicken topped with spinach and prosciutto       
with creamy chardonnay sauce

pork loin stuffed with blue cheese & apricot      
chutney

salmon with strawberry balsamic reduction      

sea scallops in parmesan cups with basil      
oil drizzle

maple glazed pork loin