half dozen shrimp brushed with our bar-b-que sauce then flame grilled and served with major gray's indian mango chutney
$
Lobster Tomato Capresse
maine lobster, cherry tomatoes with fresh mozzarella and drizzled pesto
$
Elizabeth's Own Jerk Pork Tenderloin
with a champagne chutney and a coconut, peanut potato pancake. - it is hot- perfect with champagne
$
Seared Scallop and Foie Gras
with a chardonnay pear sauce
$
Mussels in a light butter saffron broth
$
Pecan crusted Sweet Onion torte
drizzled with an aged balsamic reduction
$
Soup
Elizabeth's Original Scallop and Brie Bisque
with granny smith apples
$
Salad
Mixed Napa Greens
fresh and dried fruit with a pecan white french burgundy wine dressing
$
Entrees
Red pepper ravioli
stuffed with smoked mozzarella and roasted garlic with golden oak shiitake mushrooms in a white truffle cream
$
Pan seared Columbia King Salmon and crab cake
in a light lemon zest butter, with romano polenta and sauteed vegetables
$
Pan seared sesame crusted Sushi Grade Tuna
with a soy ginger beurre blanc, wasabi mashed potatoes, and an asian seaweed cucumber salad
$
Roasted semi-boneless one-half Duck
with bing cherry merlot sauce accompanied by roasted sweet potatoes and sauteed vegetables
$
Grilled New Zealand Lamb Rack
with a pinot noir barrel made molasses reduction served with roasted sweet potatoes and sauteed vegetables
$
Flame Grilled Prime Angus Beef Tenderloin Medallion Au Poivre
the most tender of all steaks) served with our french courvoisier cognac porcini mushroom sauce, accompanied by garlic mashed potatoes with caramelized onions and sauteed vegetables
