Chefs 500
Pan seared scallops over roasted bell pepper coulis with sautéed quinoa and asparagus and mixed green salad
Filet mignon mole
Beef tenderloin topped with a chocolate and chili sauce on whipped Yukon gold potatoes
Ahi tuna
Sesame seed Encrusted seared tuna fillet on wasabi risotto, drizzled with sweet soy and Mirin reduction
Stemperata di pollo
Roasted Cornish game hen in chicken stock with carrot, celery, onion, eggplant, capers and fresh herbs and rice pilaf