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Menu
Starters
BRUSCHETTA CLASSICO
Diced vine ripe Italian tomatoes, purple onions, chiffonade of sweet
basil and feta, tossed with a balsamic glaze served with oven-toasted garlic herbed crostinis.
TENDERLOIN CARPACCIO
Thinly sliced tenderloin of beef, cracked black pepper, fine diced red onions, caper
and a lemon olive oil drizzle.
FRIED OYSTERS ON THE HALF SHELL
Crispy fried oysters placed on a half shell; topped with apple smoked bacon, shrimp
MANCHEGO STUFFED BABY PORTABELA MUSHROOMS
Stuffed with herbed Manchego goat cheese, panko, broiled in white wine and butter.
PAN ASIAN FRIED OYSTERS
Batter fried oysters laced with a sesame soy glaze, with feathered green onions.
GULF OYSTERS ON THE HALF SHEEL
Select Gold Band oysters served with a ginger Mignonette
Soups
Smoked Corn and Lobster Chowder
Maine lobster, smoked sweet corn, potatoes, herbs, and a touch of cream.
Roasted Tomato Bisque
Oven roasted tomato with a touch of sherry and cream, served with Parmesan crisps.
Seafood Gumbo
Oyster Bisque with Braised Leeks and Potato
Salads
House Salad
Crisp hearts of romaine , butter leaf lettuce, ripe tomatoes, hearts of palm, tossed in a
citrus vinaigrette with kalamata olives and toasted pine nuts.
Classic Caesar Salad
Crisp hearts of roman shaved Parmigiano-Reggiano and garlic and herbed brioche croutons.
Arugula, Roasted Beet Salad
Fresh roasted beets with arugula, avocado, sun-dried cranberries, toasted pistachios,
crusted Montchevré goat cheese and olive oil - balsamic drizzle.
Strawberry Blues Salad
Baby spinach, sugar coated pecans, sliced strawberries, purple onions , crumbled Salemville blue cheese tossed with a sesame seed vinaigrette.
Entree’s
Gulf Coast Jumbo Crab Cake’s
Two lightly seasoned jumbo lump crab cakes sautéed and topped with a roasted red pepper cream.
Marinated Grilled Mahi Mahi
Marinated Mahi - Mahi, grilled over pecan wood, topped with lemon butter caper sauce,
served with basmati curry, coconut rice, and grilled vegetables.
Grilled Salmon with Apricot Soy Glaze
White wine sugar soy sauce, basmati rice, and grilled vegetables.
Red Fish & Gulf Shrimp Scaloppini
Pan seared redfish medallions topped with sautéed gulf shrimp, mushrooms, prosciutto,
lemon butter sauce, served on a bed of sundried tomato, Capellini, and grilled asparagus.
Bronzed Gulf Grouper Imperial
Seared fresh gulf grouper seasoned with blackening spices, topped with sautéed lump crabmeat
and large shrimp in a white wine butter sauce, served with fried jasmine pilaf, asparagus, and roasted peppers.
Red Fish Nicole
Pan seared filet of red fish, topped with sautéed artichoke hearts, asparagus, lump crabmeat, and gulf shrimp, laced with béarnaise sauce, served on a bed capellini pasta, with garlic, green onions, and roasted vegetables.
Poultry
Grilled Stuffed Chicken Breast
Grilled marinated free range chicken breast stuffed with pancetta, herbed goat cheese,
sundried tomatoes, and wilted spinach, topped with a white wine butter sauce, served with scented basmati rice pilaf with pine nuts and grilled zucchini and yellow squash
Chicken Oscar
Sautéed free range chicken breast with asparagus, artichoke hearts and mushrooms, topped with hollandaise sauce, served on top of capellini pasta tossed with sundried tomatoes, garlic and parmesan.
Beef
Chairman’s Reserve Filet
Grilled filet of pepper crusted beef served with lobster mashed potatoes, topped with a madeira wine sauce and grilled asparagus, accompanied with Béarnaise sauce .
Chairman’s Reserve Ribeye
Pan seared ribeye with pan gravy, herb province, roasted new potatoes, and asparagus.
Braised Short Ribs
Braised Black Angus boneless short ribs of beef in a rich Madeira demi glaze, served with
creamy asiago smashed potatoes and grilled vegetables.
Tornadoes Louise
Twin medallions of beef tenderloin pan seared, placed on top of egg plant medallions, and laced with sautéed shrimp and Madeira wine sauce, served with garlic smashed potatoes and grilled asparagus .
Napoléon of Beef
Filet of beef layered with caramelized shiitake mushrooms, laced with périgourdine sauce, topped with potato hay on potatoes galettes
Herb Crusted Rack Of Colorado Lamb
Served with black truffle mashed potatoes and haricot vert.
Desserts
White Chocolate Bread Pudding
A decadent interpretation of the classic, made with rich, buttery brioche bread and
white chocolate cream glaze.
Classic French Crème Brûlée
In puff pastry with fresh raspberries
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Experence Exceptional Cuisine from your home dinning room table or any speacial location, it is up to you. Let A Chef for a Night and our staff make your dinning experience, one you will never forget.