Sam­ple Entrée Menu

Grilled Tri-Tip
served with Caramelized Maui Sweet Onions
& Red Wine Reduction

Butter-Grilled Lob­ster Tails
served with Chive Beurre Blanc

Wild Mush­room Ravi­oli
in a Tarragon-Leek White Wine Sauce

Pan Seared Chilean Sea Bass
served with Roasted-Tomato Salsa
or Cajun Mus­tard Cream Sauce

Grilled Mahi-Mahi Tacos
Cab­bage, Creamy Dress­ing & Avocado

Pis­ta­chio Crusted Sea Bass
with Brandy Wine Toma­toes & Asparagus

Pan Seared Sea Scal­lops
spooned over Sweet Onion Risotto

Miso Glazed Salmon Filet
with Sesame Steamed Spinach
& King Oys­ter Mushrooms

Slow Roasted Veg­etable Pot Pie
in Coun­try Gravy with Peas & Corn

Sour Orange Chicken Breast
with Plan­tains, Baby Red Chard & Habeñero Cream