ENTREE SELECTIONS Seafood Sauteed Mahi Mahi with citrus, mango, cherrystone chili, basil, white rum, guava sauce Grilled Norwegian Salmon with papaya, mango, pineapple, jalapeno, cucumber, cilantro, tomato, tequila, lime relish Barbecued Shrimp with a sauce of jalapeno, Guinness Stout, vinegar, crushed garlic, tomatilla, grilled tomato and molasses Grilled Red Snapper with ginger, orange, scallion, lemoni and thyme sauce Maine Crabmeat Stuffed Sole with papaya, basil, pink peppercorn Beurre blanc Meat/Carne Grilled Beef Tenderloin with wild mushroom, vanilla bean, red wine, cracked black peppercorn sauce Steak au Poivre cracked black peppercorns, brandy, veal stock and a hint of cream Grilled Sirloin Steak with three peppercorn brandy sauce Grilled Veal Chop with wild cherry, plum, rosemary, red wine veal demi Rack of Lamb with sweet potato, cornbread, Italian Sausage Stuffing, mushroom, pink peppercorn, sherry, lamb demi Roasted & Peppered Lamb Leg with roasted baby leeks, port wine, plums in garlic, chive sauce Pan Roasted Loin of Venison with juniper berry, roasted garlic, black mission fig, red wine demi glaze Poultry Grilled Breast of Chicken with roasted pearl onion, leek, orange, savory, cherrystone chili chicken broth sauce Baked Chicken Breast with spicy peanut, coconut milk, sesame oil, ginger, coriander sauce Roasted Half of Long Island Duckling with an apple, apricot, plum, sage and port wine sauce Pasta Garlic and Spinach Ravioli tossed with asparagus, roast tomatoes, shallots, caramelized onions, wild herbs and sautéed spinach topped with fresh mozzarella and parmesan cheese Tagliatelle with sautéed chicken breast tossed with snow peas, spinach, tomatoes, julienne carrots, poblano chili, oregano, chicken broth and white wine

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