Crab Spring Roll
lump crab rolled with peppers, green onions and cream cheese served with a sweet garlic dipping sauce
Grilled Vegetable Napoleon
eggplant, portabella mushroom and roasted peppers layered with wonton wafers and goat cheese served with a balsamic syrup and olive oil
Char-Grilled Steak Kabob
skewered marinated sirloin, red onions, peppers and portabella mushroom atop a roasted corn and black bean salsa
Pan Seared Duck Breast
duck breast over a dried fruit compote topped with sweet potato straws
Green Onion Dumplings
pork and scallion dumplings with a lemon grass dipping sauce
Cheese Plate
crispy brie with a port wine syrup drizzle, sharp cheddar and muenster cheese with fresh seasonal fruit
Seared Scallops
pan seared scallops sautéed in bok choy and served with fresh tomatoes in an orange hoisin glaze
Calamari
sautéed calamari tossed with a chilpolte pepper relish and garnished with lemons
Stout-Braised Short Ribs
sliced rib meat tossed with a herb demi-glace and garlic-sauteed gnocchi
