Fresh salmon steak placed in a parchment wrap with julienne vegetables, white wine, lemon rings and herbs; baked to perfection.

A generous portion of flounder stuffed with crab and herb stuffing, then broiled and garnished with creamy cheese sauce.

Tender shrimp and sea scallops tossed with pasta, Mornay sauce and seasonings then topped with fresh cheeses and baked to a bubbling brown.

Chicken medallions sautéed in butter and tossed with proscuitto ham and passion fruit sauce.

Chicken breast stuffed with gorgonzola bleu cheese and country ham, lightly breaded and baked; then garnished with mushroom supreme sauce.

Marinated and grilled or sautéed and topped with béarnaise or demi glace. Lots of options and combinations.

Topped with Au Jus and horseradish cream.

Tender Medallion of veal topped with lamb crab meat, asparagus and béarnaise sauce.

Jumbo shrimp sautéed with tomatoes, garlic, black olives, spinach, feta cheese and penne pasta.

Petit filet mignon grilled and garnished with white cheddar and shittaki mushroom sauce; and served with a lobster tail basted in garlic butter.