Balsamic-glazed Roast Chicken
With carmelized onions, spinach and garlic mashed potatoes.
Arborio rice with crab, shrimp, scallops in a wild mushroom cream.
Braised Beef Short Ribs
With wasabi mashed potatoes and steamed baby bok choi..
Smoked salmon, vine-ripened tomatoes and penne
tossed in creme fraiche.
Broiled, teriyaki mahi-mahi filets over a bed
of steamed broccoli, carrots and sugar snap peas.
& Asparagus Linguine
Shrimp and fresh asparagus tossed with vine-ripened
baby tomatoes, garlic and linguine in a light lemon cream sauce.
Jumbo shrimp tossed with fresh pistachio garlic
pesto and penne pasta.
Panko-crusted pork tenderloin served with a tangy
tomato worcheshire sauce. Finished with a drizzle of white truffle
Bean Seabass and Edamame Rice
Chilean sea bass filet steamed in a black bean
sauce. Served with edamame jasmine rice and a sweet coconut chili
Jumbo scallops and wild mushrooms tossed with
linguine and a hearty butter sauce. Finished with a drizzle of white
Prime rib with creamed corn, sauteed crimini
mushrooms and roasted garlic mashed potatoes.
Oven-roasted italian squash and plum tomatoes
over penne in a garlic parmesan cream. Served with a slice of rosemary
and Shiitake Mushroom Risotto
Creamy arborio rice with jumbo shrimp, shiitake
mushrooms and edamame. Finished with a drizzle of olive oil.
A medley of crab, shrimp, mussels, clams and
calamari in a rich tomato cabernet stew. Served with toasted ciabbata
Roasted chicken quarters marinated with garlic,
sesame oil, soy syrup, pineapple and scallions and topped with shredded
coconut. Served with pineapple chutney.
Whole chicken legs slowly braised in a merlot
broth with shitake mushrooms, carrots and baby bok choy. Served
with jasmine rice.
Chilean Sea Bass
Chilean sea bass encrusted in thinly sliced potatoes
with a sake butter reduction. Served with baby bok choy.
& Pork Curry
A spicy curry made with chicken, pork tenderloin,
carrots and potatoes. Served over white rice.
A broiled salmon filet topped with a orange riesling
glaze. Served with couscous and sauteed red peppers.
A typical Hawaiian "plate lunch" dish
- 2 Omaha Steak hamburger patties and a sunny-side up egg over rice
topped with beef gravy.
Broiled Alaskan cod wrapped in prosciutto ham
covered in a tomato sauce with red peppers and capers.
Salmon patty with grilled onions on a honey wheat
bun. Served with a side salad of mixed greens, vine-ripened tomatoes
and pistachios tossed in creamy parsley dressing.
Turkey & Smoked Gouda Melt
Slices of Black Forest turkey, tomato and melted
Gouda cheese over French battard bread. Served with a side salad
of mixed greens and yellow pear tomatoes tossed in a balsamic vinegrette.
Sesame-crusted ahi tuna seared rare over a bed
of buckwheat noodles dressed in a sweet soy vinegrette. Served with
soy syrup and wasabi oil.
Rustica & Bocconcini
Spaghetti served with fresh bocconcini mozzarella
over a merlot tomato cream sauce
Fresh mahi-mahi covered in a macadamia nuts crust,
lightly seared and drizzled with a pineapple plum wine reduction.
Served over a bed of garlic sauteed asparagus.
Scampi & Fettucine Rustica
Jumbo shrimp scampi and fettucine in a tomato
mushroom cream sauce
Chilean Sea Bass
Broiled chilean sea bass marinaded in sweet miso
and sake. Served with wasabi mashed potatoes and bonito-steamed
Omaha steak burgers with sauteed onions and avacado
on a honey wheat bun
Penne tossed with roma tomatoes, sun dried tomatoes,
garlic and olive oil and touch of cream
Soy citrus scallops and a shinyo noodle cucumber
salad drizzled with a sweet garlic ponzu sauce
An 18oz bone-in ribeye steak topped with caramelized
onions in a merlot butter reduction
Shrimp Kabobs & Ginger Curry
Thai-marinaded shrimp, peppers and zuchinni kabobs
and ginger curry over coconut jasmine rice
Baby Back Ribs
Beer-marinaded pork spareribs that were oven-roasted
and basted with a spicy pineapple nectarine soy glaze
Fresh tilapia sauteed and topped with a garlic
red pepper butter. Served with basmati wild rice.
A grilled salmon filet topped with a soy glaze
over mixed greens in a miso sesame dressing and california jasmine
Broiled salmon with red bell peppers in a lemon
caper wine reduction. Served over a bed of basmati wild rice.
Shrimp & Banana Coconut Curry
Thai shrimp in banana coconut curry over jasmine
Chicken & Wild Mushroom Penne
Garlic chicken and wild mushroom penne in a tomato
parmesan cream sauce
Fresh basil pesto tossed linguine topped with
grated parmesan cheese
"Nobu-style" broiled miso cod served
with wasabi mashed potatoes, asparagus and soy syrup
Broiled red snapper brushed with a miso and sake
Linguine alla Puttanesca
Linguine and sauteed shrimp in a rich tomato
sauce with olives, garlic, capers, anchovies and chili pepper flakes
Creamy arborio rice with porcini, oyster and
Roasted Game Hen
Roasted game hen brushed with garlic butter and
stuffed with vidalia onions and herbs. Accompanied by basmati wild
rice, asparagus spears and carrots.
in a Wild Mushroom Cream
Penne pasta tossed with wild mushrooms in a light
tomato cream sauce.