AMERICAN
Red wine–braised short rib with a rich demi-glace and rosemary thyme chicken breast in a velvety basil cream sauce.
Served with garlic mashed potatoes and roasted Brussels sprouts & carrots.
SURF & TURF
Perfectly seared prime filet mignon and succulent wild Mexican shrimp, topped with a silky bourbon cream sauce.
Served with garlic mashed potatoes and roasted rainbow carrots.
ASIAN
Crispy, tender pork belly with sweet hoisin glaze and grilled chicken satay drizzled with creamy sunflower sauce.
Served with vibrant stir-fry vegetables and fragrant garlic fried rice.
SEAFOOD
Delicate pan-seared Chilean sea bass in classic beurre blanc, paired with seared diver scallops over smooth butternut squash purée.
Served with creamy parmesan polenta and wilted spinach.
MEXICAN
Chargrilled skirt steak arrachera and juicy Mexican white shrimp tossed in smoky guajillo sauce.
Served with sautéed fajita vegetables and fluffy Mexican butter rice.
ITALIAN
Succulent chicken thigh in a savory Marsala sauce alongside pan-seared salmon in a rich Tuscan cream sauce.
Served with roasted Italian vegetables and lemon cream fettuccine.
BARBECUE
Smoky Santa Maria–style tri-tip and tender BBQ baby back ribs, slow-cooked to perfection.
Served with green beans and creamy mac & cheese.
LAND & SEA
Herb-crusted rosemary thyme chicken breast with basil cream sauce, paired with Chilean sea bass in tomato butter.
Served with fettuccine with blistered tomato & basil and roasted Italian vegetables.