Appetizers

•  Cuban Black Bean Cakes with Fresh Tomato Jalapeno Salsa, Sour Cream and Guacamole

•  Escargot with Tomatoes, Wild Mushrooms, Curry, herb de Provance,
Shallots, Chardonnay Butter Broth

•  Soup De Jour

•  Filet of Beef Carpaccio with Olive Oil, Spicy Mustard, Balsamic Vinegar and Parmesan Cheese

•  Grilled Shrimp with Spicy Cilantro Hummus, Roasted Roma Tomatoes,
Apricot Vinaigrette and Fried Flatbread

•  Sautéed Calamari, Crab & Shrimp with Grilled Bruschetta, Olives Capers, Sun Dried Tomatoes and Fresh Herbs

•  Pan Sautéed Scallop Cake in a Tomato-Scallion-Garlic Butter Sauce

•  Pan Sautéed Crab Cake with Butternut Squash, Wilted Spinach,
White Port Wine Cream, and Fried Carrots

Sides

•  Classic Caesar Salad

•  Mixed Green Salad with Gorgonzola, Haricot Vert, Balsamic Vinaigrette

•  Grilled Fresh Vegetables, Goat Cheese, Basil

•  Grilled Asparagus, Lemon, Olive Oil, Parmesan Reggiano

Entrees

•  Hot Cajun Spiced Penne Pasta, Zucchini, Tomatoes, White Wine, Lime, Jalapeno, Cilantro….Choice of Chicken or Shrimp

•  Pan Sautéed Scallop Cakes in a Tomato-Scallion-Garlic-Butter Sauce
with Grilled Fresh Vegetables

•  Traditional Seafood Bouillabaise, Fresh Caught Local Fish, Mussels, Shrimp, Crab, Calamari, Saffron Fennel Tomato Broth, Saffron Rice, Spicy Rouille, and Grilled Ciabatta

•  Crispy Duck Breast, Wilted Spinach, Pommes Puree, Green Peppercorn
Demi Glas, Gorgonzola, and Toasted Walnuts

•  Grilled Filet of Beef Tenderloin, Roasted Mushrooms and Purple Marble
Potatoes, Caramelized Onions, Sauce Bordelaise, Arugula.

•  Sonoran Spiced Market Fresh Fish with Cuban Black Bean Sauce, Saffron Rice, Chipotle Cream, and Mango Salsa

•  Yellowfin Tuna Grilled Rare, Sliced and served over Oriental Couscous with Sesame Oil, Wasabi and Pickled Ginger

•  Rack of Lamb, English Pea and Mint Risotto, Grilled Asparagus,
with Rosemary Lamb Demi-Glace

•  Grilled Salmon over Sautéed Wild Mushrooms, Roasted Garlic Cauliflower Puree and Arugula, Olive, Golden Raisin, Tomato Salad

Vegetarian Menu

•  Salad of Mixed Greens with Gorgonzola, Haricot Vert, Balsamic Vinaigrette

•  Grilled Fresh Vegetables with Goat Cheese and Fresh Organic Basil

•  Cuban Black Bean Stew, Saffron Rice, Mango Salsa, Fresh Vegetables Grilled with Mexican Spices, Chipotle Pepper Crema

•  Hot Cajun Spiced Penne Pasta with Zucchini in a Broth of Tomatoes, White Wine, Lime, Jalapeno and Cilantro

•  Penne Pasta Tossed with Collector’s Marinara Sauce, Fresh Asparagus, Shiitake Mushrooms and Parmesan Cheese