Mirabelle
A dark black roux-based gumbo made with roasted duck, Elgin garlic sausage, Creole seasonings, herbs, bell peppers, onion, and a rich duck stock.
Two Asian Duck springrolls with a papaya-lemongrass dipping sauce, served with Napa cabbage, and sesame seeds.
Individual baked pizza with grilled asparagus, sun-dried tomatoes, bell peppers, garlic, Kalamata olives, and toped with with Cherve, Asiago, and Provolone cheeses.
Two fried empanada with with a beef tenderloin tips picadillo in a parmesan crust served with a Guajillo sour cream cilantro dipping sauce.
Six seared dumpling with ground pork, water chestnuts, ginger, and garlic in a toasted almond-Hoisin sauce with peanuts and green onions.
Breaded Brie wedge served with an apple-ginger chutney and sliced French bread.
A creamy, sooth combination combination of fresh duck livers, mushrooms, butter, and brandy, served with sliced French bread, Dijon mustard, and cornichons.
Austin's Lucinda Hutson's recipe for a torta prepared with fresh pesto, cream cheese, sun-dried tomatoes, roasted pine nuts and sliced French bread.
Roasted turkey breast stuffed with Pistachio nuts and Shitake mushrooms, and served with a crushed Pistachio sauce, ginger-cranberry chutney, creamy mashed potatoes and green beans with toasted almonds.
Pecan crusted farm-raised fresh catfish with a mild Cajun spiced Thyme-Oregano Fondue Piquante sauce, turmeric rice, and zucchini succotash.
Roasted sage crusted pork tenderloin in a wild mushroom, sherry, sharp white Cheddar and cream gravy, topped with a green apple puree and a fig slaw, and served with creamy mashed potatoes and sauteed green beans with toasted almonds.
Polenta topped roasted Atlantic Salmon with a Mediterranean spice rub, Parmegiano risotto cake, cucumbe- Feta relish and sauteed asparagus.
Two corn tortillas with shredded Achiote-lime rotisserie chicken and cheese, topped with white "suizas" cream sauce, pico de gallo; served with rice and black beans.
Smoked Chicken with Orecchiette shell pasta tossed with a roasted corn cream sauce, tomatillo poblano puree, and red and yellow bell peppers.
Basil and lemon herbed baked in our rotisserie oven served with corn and zucchini succotash and creamy mashed potatoes.
Grilled, Spiced-rubbed Hanger Steak with Chimichirri Sauce (On side), Veal jus, and served with sauteed green beans and creamy mashed potatoes.
Filled with roasted zucchini, eggplant, and mushrooms, sundried tomatoes, olive oil, Mozzarella and Asiago cheeses; served with a fresh basil and tomato salad.
Pulled chicken with celery, green onion, roasted walnuts, and mayonnaise served with a mixed green salad and your choice of dressing.
Grilled, marinated "hacked" chicken breast with field greens and Napa cabbage, fresh corn relish, honey walnuts, fried cream cheese-peanut dumplings, and sesame-ginger dressing.
Red chile-lime grilled chicken breast with field greens, a fresh green chile lime dressing, guacamole-corn relish, queso blanco, and two blue corn fried empanadas.
Romaine leaves with housemade dressing of garlic, anchovies, Balsamic vinegar, smoked Poblano peppers, roasted garlic oil, Sonoran croutons with Parmesan and Asiago cheeses.
Baby spinach leaves tossed with basil vinaigrette and served with eggplant chutney, sundried tomatoes, pine nuts, feta cheese, Kalamata olive salsa, artichoke hearts, and spanikopita.
Corned beef, pastrami, Swiss cheese, and Thousand Island dressing on grilled rye bread; served with sauerkraut. Choice of salad or French fries. (No substitutions)
Bacon, lettuce, tomato, grilled chicken breast, Monterrey Jack, avocado, whole grain mustard, and mayo on whole wheat bread. Choice of salad or French fries. (No substitutions)
House ground grilled beef tenderloin burger with caramelized onions, bacon and sharp white cheddar and fresh Kaiser bun, with lettuce, tomato and pickles. Choice of salad or French fries. (No substitutions)
Bacon, lettuce, tomato, grilled chicken breast, Monterrey Jack, avocado, whole-grain mustard, and mayo on whole wheat bread. Choice of salad or French fries. (No substitutions)
House ground grilled beef tenderloin burger with caramelized onions, bacon and sharp white cheddar on fresh Kaiser bun, with lettuce tomato and pickles; served with French fries.
A dark black roux-based gumbo made with roasted duck, Elgin garlic sausage, Creole seasonings, herbs, bell peppers, onion, and a rich duck stock.
Two sautéed fresh crab cakes with basil oil and tomato concasse.
Mixed greens tossed in an orange flower honey vinaigrette, with Maytag blue cheese crumbles, toasted walnuts, and bartlett pears.
Two Asian Duck springrolls with a Papaya-lemongrass dipping sauce served with a Napa cabbage salad, sesame seeds, peanuts and Daikon radish.
House-smoked pork with sundried cherry chutney, Mexican Oregano infused pork jus with Ancho chile, Queso Fresco.
Two seared diver scallops with seasonal wild and exotic mushrooms, sherry cream sauce, and toasted parsley bread crumbs.
House cured and cold-smoked salmon with griddled corn pancake, Spanish Avruga Caviar, horseradish-vegetable cream cheese and caper oil.
Breaded Brie wedge served with an apple-ginger chutney and sliced French bread.
A creamy, smooth, combination of fresh duck livers, mushrooms, butter, brandy, served with sliced French bread, Dijon mustard, and Cornichons.
Cajun-spiced Gulf Shrimp, with roasted pecans, bock beer glaze, green onions, Gorgonzola cream sauce and leek hay.
Sauteed lobster meat with a watercress-sesame oil pesto, wasabi, green apple-mango relish, on crispy wonton chips.
Bronzed Walu (Hawaiian White Butterfish) with a grilled corn relish, fresh avacado, and a tatsoi, pea shoot, sunflower sprout salad tossed in a Yuzu vinaigrette.
Caribbean honey glazed & seared Pork Tenderloin with fresh watermelon puree reduction sauce, a papaya, mango and pineapple salsa, charred corn Fregula and sautéed zucchini.
Rotisserie roasted duck breast with a dry Mediterranean spice rub, Celeriac-potatoe puree, sautéed asparagus and a Balsamic Cherry Duck Jus.
Seared Atlantic Salmon with an apple-fennel salad and cider reduction, served with a bacon potato cake and sautéed asparagus.
Italian herbs and Dijon crumb crusted Lamb Loin with Chiantiinfused lamb reduction, and served with a fennel gratin and sautéed green beans.
Three grilled U-15 jumbo shrimp and Cajun spiced risotto with mussels, scallops and crawfish, served with Miroltan (chayote squash) and scallion drizzle.
Marinated and grilled beef tenderloin with a white cheddar butter, Cabernet-veal reduction sauce, a chopped summer salad of zucchini, frisee, green beans and walnuts with buttermilk dressing, creamy garlic mashed potatoes and an oven roasted tomato.
Smoked Chicken with Orecchiette shell pasta tossed with caramelized shallot cream sauce, goat cheese, sage-chile pesto and sautéed asparagus.
6 oz. Peppered Tuna on a Housemade Black Olive bread salad with Roasted Peppers, Tomatoes, Basil, Pine nuts, Mixed Greens, fresh Mozzarella, Balsamic and Garlic-lemon Aioli.
A grilled, marinated "hacked" chicken breast with field greens and Napa cabbage, topped with a fresh corn relish, honey walnuts, fried cream cheese-peanut dumplings, and sesameginger dressing.
Red chile-lime marinated and grilled chicken breast with field greens with a fresh green chile lime dressing, guacamole-corn relish, queso blanco, and two blue corn fried empanadas.
Romaine leaves tossed with a housemade dressing made from garlic, anchovies, Balsamic vinegar, smoked peppers, roasted garlic-infused oil, Sonoran seasoned croutons and topped with Parmesan and Asiago cheeses.
Baby spinach tossed with basil vinaigrette and served with eggplant chutney, sundried tomatoes, pine nuts, feta cheese, olive salsa, and artichoke hearts.
Housemade Carrot Pasta filled with Mesclun greens and parmesan cheese, served with sautéed artichokes, Cremini mushrooms and spinach.
Warm, fresh fruit cobbler with a sweet biscuit crust and pecan crumble.
Bread pudding with sweet spices, raisins, pecans, and milk served with a caramelized esspresso-bourbon sauce and Chantilly cream.
A creamy blend of goat and cream cheese baked in a pecangraham cracker crust.
A bitter sweet chocolate cake soaked in cherry kirsh and layered with house made cherry jam.
A modern take on a classic with Marscapone cream filling, Espresso laced Genoise cake pastry, marsala, Brandy, and shaved chocolate.
Fresh beignets filled with roasted apples and chestnuts on top of Calvados sabayon.
A classic French citrus tart with sweet almond crust and whipped cream.
Amy's mango, raspberry, pineapple, and coconut sorbet with a fresh fruit salsa.
Malted chocolate semifreddo with bergamot chocolate paint.
With fresh vanilla beans, cream and eggs, with caramelized sugar crust.
A three-layer torte made with imported chocolate, whipped mocha cream, and toffee in a roasted pecan and hazelnut crust.
silky smooth chocolate accented with Gran Torres.