Foie Gras stuffed with goat cheese sautéed and drizzled with a lemon parsley cream sauce.

Cream of Asparagus

Water Crest

Cedar Plank Grilled Swordfish

Swordfish grilled then baked off on a Cedar Plank topped with a spectacular arrangement of sautéed exotic mushrooms drizzled in a bordelaise sauce served with a side of Duchess potatoes infused with an chevre cheese and a side of Asparagus.

Lemon Dainty