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| Veal Alaska |
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Seared with a Gulf crab cake and Meuniere sauce on capellini sauce. |
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| Veal Swan Court |
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Sautéed in lemon juice, shallots, mushrooms, capers and Chardonnay on capellini pasta. |
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| Veal Marsala |
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Sautéed with butter, mushrooms and Marsala wine on capellini pasta. |
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| Stuffed Australian Lobster Tail |
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Filled with sautéed shrimp, scallops and crab. |
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| Stuffed Shrimp |
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Stuffed with crab meat dressing. |
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| Fresh Sea Scallops |
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Sautéed in sun-dried tomatoes, olive oil, lemon juice, shallots, and cream with boursin cheese. |
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| Pan Seared Salmon |
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Dusted with fresh herbs and pecans; garnished with avocado and tomato relish. |
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| Pecan Encrusted Filet of Snapper |
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Baked with apple, onion and garlic relish. |
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| Filet Mignon and Crab Stuffed Prawn |
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Served with garden fresh vegetables and roasted new potatoes. |
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| Petite Filet Mignon and Chicken |
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Both grilled and served with Madeira and béarnaise sauce. |
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| Prime Rib & Sautéed Sea Scallops |
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Pan roasted prime rib with au jus accompanied by sautéed sea scallops. |
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| Salmon and Steak Au Piovre |
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Fresh salmon with lemon dill butter and
sautéed New York pepper steak with a cognac almond honey sauce. |
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| London Broil and Chicken Artichoke |
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Tender grilled steak with Portobello mushrooms and
sautéed chicken breast in beurre blanc, chardonnay and artichoke hearts. |
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