Sautéed shrimp with artichoke hearts, sun dried tomato and fresh spinach in a parmesan cream sauce folded atop our lobster stuffed raviolis. Finished with toasted garlic.
Grilled chicken breast, fresh rosemary, asparagus and mushrooms in a light and creamy BBQ sauce over our six different cheese stuffed raviolis.
Lightly floured chicken breasts sautéed with mushrooms in a Marsala wine sauce, served with roasted rosemary gorgonzola potatoes.
Salmon filet, grilled with red pepper flakes and topped with a compote of sun dried tomato, fresh basil and garlic, drizzled with a white wine lemon butter sauce. Accompanied with wild rice medley.