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Entrée Options
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Grilled beef tenderloin wrapped with apple-smoked bacon finished with a port wine reduction
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Pepper crusted New York Steak with pan jus (pan sauce)
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Pan Roasted Flat Iron Steak topped with oven dried tomato vinaigrette
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Grilled Filet Mignon topped with crispy shaved sweet onions and finished with a creamy garlic and herb butter
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Grilled Veal chop finished with a balsamic reduction
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Roasted Pork tenderloin finished with an apple cider reduction
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Grilled Lamb Chops with a Rosemary lemon and garlic crumble
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Crispy grilled Breast of chicken topped with a Marsala wine sauce
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Herb Roasted petite Chicken topped with citrus vinaigrette
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Roasted Lemon chicken
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Roasted chicken finished with a red pepper and tomato sauce
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Grilled Swordfish topped with a brunoise of heirloom tomatoes and fresh basil
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Pan Roasted sea bass finished with a citrus marinate
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Grilled Salmon topped with preserved lemon vinaigrette
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Pan Roasted Escolar with a white wine and shallot sauce
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Herb crusted wild Tilapia finished with an orange and garlic reduction
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Josh Jackson | Head Chef
310.490.4773 |
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