Chef Marco Antonio

Pear & Walnut Salad Served with mixed berries and a honey–mustard vinaigrette

Dehydrated Portobello Stuffed with Shrimp Portobello mushroom filled with shrimp, gratinéed with cheese, and finished with a tomato–basil sauce

Creamy Red Bell Pepper Soup Silky red pepper cream topped with a Parmesan crouton

Herb-Crusted Salmon Served with potato aligot, asparagus, and an old-style Dijon mustard cream sauce

Chocolate Lava Cake Warm chocolate cake with a molten center

Salmon Dumpling Served with fresh lettuce salad and a citrus vinaigrette

Shrimp with Mushroom Risotto Sautéed shrimp served over mushroom risotto with a champagne and butter sauce

Chicken Strudel Chicken, mushrooms, and Gruyère cheese wrapped in a crisp strudel, served with thyme demi-glace sauce

Beef Chateaubriand Served with rustic mashed potatoes, mushroom fricassée, asparagus, and a rosemary red wine reduction

Vanilla & Berry Crème Brûlée Classic vanilla crème brûlée topped with fresh red berries

Fresh Mozzarella Salad Lightly breaded and seared fresh mozzarella, served with a citrus vinaigrette and regional fruits

Roasted Tomato & Basil Cream Silky roasted tomato and basil cream topped with a crispy Parmesan wafer

Thyme Mussels Mussels simmered in a creamy white wine and thyme sauce

Filet Mignon Served with herb-glazed vegetables and a rosemary demi-glace

Flambéed Crêpe Suzette Crêpe Suzette flambéed with peaches and red berries, served with vanilla ice cream and chocolate sauce