Butternut squash ravioli in a roasted red pepper reduction, finished with toasted almonds, basil shoots, and thick cut garlic bread.
Grilled chicken supreme stuffed with mushroom duxelle and Asiago cheese.
Pan Blackened Brome Lake duck breast in apricot curry sauce.
Pan blackened lamb rack chimichurri with mango chow.
Charbroiled Certified Angus Beef ® striploin with rosemary grain mustard butter and tobacco onions.
Sweet lobster cake and broiled lobster mac 'n cheese with Gouda and herbed panko.
Atlantic salmon glazed with a chipotle lemongrass maple syrup finished with a mandarin red onion salad.
Apple and sage stuffed frenched pork chop with pan jus.
Pan seared potato crusted Nova Scotia haddock fillet with warm fennel chowchow.
Line caught Alaskan white fish in a fennel beurre blanc.