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The best warn weather entrée is served! We feature a tender, flaky sea bass steak atop wild mushroom fricassée with black olive polenta galette, sautéed sunburst squash and hearty chunks of lobster beurre montée.

Voilà! Pan-seared Chilean sea bass on a bed of wild mushrooms with crisp mille feuille, sautéed white asparagus and broccolini with red bell pepper beurre blanc

Earthy and coastal savoir-faire: Seared Chilean sea bass on a bed of chorizo-wild rice pilaf with baby vegetable tagliatelle, wild mushroom sautée, lobster beurre blanc and a dill crisp (rice paper)

A great meal takes great ingredients: Roast Chilean sea bass, saffron fennel etouffée, sautéed spinach, ginger tuile, abalone mushroom and lobster beurre blanc. Top with red and golden beets for a colorful garnish!

Seared tuna, wild mushroom fricassée, tempera zucchini, nicoise-stuffed yellow tomato and smoked tomato beurre blanc

Our Chef's Tables guests and chef come up with the best flavor combinations! Here we have truffle "scales" with Chilean sea bass, wild mushroom sautée, and lobster truffle sauce over jumbo crab ravioli..

A colorful plate appeals to all of your senses! We served up this delicious dish on Saturday evening: Seared filet mignon, foie gras au jus, smashed Peruvian purple potatoes, purple cauliflower purée, sauté of wild mushrooms

"What can you expect from our dinner specials', you ask? Well, they change from day to day. We use the freshest ingredients and make nearly EVERYTHING from scratch, giving professional care into attention and detail. This spring season we have Alaskan halibut and one of our dinner specials features this flaky white fish, pan-seared and topped with scales of Spanish chorizo served jumbo asparagus and squid ink risotto on a bed of wild mushroom fricassée.

Our Coquilles Saint-Jacques has out-of-this-world flavor with plating inspired by our own galaxy: seared scallops, creamy leeks pancetta etouffee, olive oil saffron sauce

Seared filet mignon with Pinot sauce, Cassoulette of Chanterelle and Lobster mushrooms, Polenta cake with Port wine roasted figs