Safari Crab Cakes
Premium jumbo lump crab and signature spices seared to perfection. Served with wild rice pilaf, spring squash medley, and tarragon sherry tomato blush. Contains pine nut oil.
Ivory Coast Scallops
Pan seared diver scallops served with wild rice risotto, asparagus and saffron beurre blanc.
Lobster Tail
Seven oz. butter poached Canadian lobster tail over wild rice risotto and asparagus. Finished with garlic beurre blanc. Double up for true lobster lovers.
Maple Mustard Salmon
Eight oz. pan seared salmon filet over crab risotto and asparagus, topped with maple mustard jus and cayenne candied walnuts.
Almond Sea Bass
Eight oz. almond crusted Chilean sea bass filet served over wild rice risotto and asparagus. Finished with beurre Grande Marnier and balsamic reduction.
Topped with fresh sprouts.
Oven Roasted Shrimp
Eight garlic butter roasted shrimp over roasted garlic mashed potatoes crowned with broccoli, topped with fresh sprouts. Finished with sundried tomato oil.
Crab Stuffed Walleye
Lightly breaded walleye filet stuffed with lump crab and served over buttery couscous and sautéed spinach. Finished with tarragon sherry tomato blush and basil pine nut oil.
