From The Land

<p>Chicken breast sauteed in Port wine, Jus de Poulet, shallots, garlic, macerated dried Bing cherry, blueberries, and fresh chopped thyme</p>

<p>Chicken breast sauteed in Chablis, with Dijon mustard, and fresh Tarragon light cream</p>

<p>Roasted parmesan crusted chicken with a mixture of wild mushrooms - Oyster mushroom, Shimeji mushroom, and Cremini mushroom – in sauce of butter, light cream, and white wine</p>

<p>Chicken sauteed in butter then braised in Sicilian Sherry wine, sprinkled with crispy fresh sage and topped with Parma prosciutto, and grated Fontina cheese</p>

<p>Chicken medallions, Heirloom cherry tomatoes, artichokes hearts, folded with parmesan cheese cream sauce, over a bed of sauteed spinach</p>

<p>Sauteed chicken breast in Soave wine, finished in a light Gorgonzola blue cheese cream sauce, and topped with fresh tarragon</p>

<p>Chicken breast sauteed in Soave wine sauce with sundried tomato, cremini mushrooms, Amalfi Coast lemon juice, light chicken Jus, chopped parsley finished with Italian capers</p>

<p>Marinated tender charbroiled chicken breast in a lime cilantro sauce</p>

<p>Adobo spiced charbroiled thinly sliced chicken breast, with white chopped onion, red and yellow sliced peppers and garlic</p>

<p>Tender chicken thighs slowly cooked in a Puebla style mole sauce with Mexican chocolate and assorted chilis</p>

<p>Corn tortillas filled with braised shredded chicken thigh with melted Monterey Jack cheese and cheddar cheese, garlic, and then slowly cooked in roasted tomatillo sauce, sprinkled with fresh cilantro</p>

<p>Chicken breast marinated in soy - ginger, sesame seeds, and then charbroiled with fresh mango salsa</p>

<p>Chicken skewered marinated in a Harissa and Zaatar with gourmet Tzatziki sauce for dipping</p>

<p>Medallion chicken pan roasted with Sigalas white wine, fresh cherry tomatoes, shallots garlic, Kalamata olives, oregano, and topped with feta cheese</p>

<p>Chicken breast marinated in fresh lemon zest, garlic, a Greek herbs mixture, charbroiled and served with a light lemon butter sauce</p>

<p>Boneless Chicken Thigh charbroiled with Espresso BBQ sauce</p>

<p>6 Hours braised grass-fed beef in a braising liquid of the Barolo wine, veal demi, root vegetable, mixture of fresh herbs, and roasted shallots</p>

<p>Grilled baseball cut grass-fed beef served in a cream sauce of Brandy, cremini mushroom and fresh thyme</p>

<p>Flat iron grass-fed beef, served with spicy San Marzano tomatoes Jus, Brandy, Calabrian chili</p>

<p>Hanger steak with a caramelized shallot crust served in a sauce of Marchand de Vin and fines herb</p>

<p>Beef short rib in Beaujolai’s wine braise with pearl onions, caramelized root vegetables, and Cremini mushrooms</p>

<p>Grass-fed beef sauteed with Parisienne mushroom, shallots, and garlic with Bordelaise sauce</p>

<p>Flat iron grass-fed beef braised in St Emilion red wine, roasted shallot and garlic compound butter, and fresh thyme</p>

<p>Dry rubbed brisket slow braised till tender sliced and finished with house BBQ sauce</p>

<p>Seasoned and smokey Tri–Tip slowly charbroiled served with a cider vinegar BBQ sauce</p>

<p>Jack Daniels Coca-Cola BBQ glazed ribs roasted to perfection</p>

<p>Pork medallion sauteed in butter, then braised in Sicilian Sherry wine, sprinkled with crispy fresh sage and topped with Parma prosciutto, and grated Fontina cheese</p>

<p>Signature dry rubbed pulled pork, slowly roasted with a tangy mustard BBQ sauce</p>

<p>Chicken breast sauteed in Port wine, Jus de Poulet, shallots, garlic, macerated dried Bing cherry, blueberries, and fresh chopped thyme</p>

<p>Chicken breast sauteed in Chablis, with Dijon mustard, and fresh Tarragon light cream</p>

<p>Chicken breast sauteed in Sherry wine, fresh rosemary, and roasted chicken Jus de Poulet</p>

<p>Roasted parmesan crusted chicken with a mixture of wild mushrooms - Oyster mushroom, Shimeji mushroom, and Cremini mushroom – in sauce of butter, light cream, and white wine</p>

<p>Chicken sauteed in butter then braised in Sicilian Sherry wine, sprinkled with crispy fresh sage and topped with Parma prosciutto, and grated Fontina cheese</p>

<p>Chicken medallions, Heirloom cherry tomatoes, artichokes hearts, folded with parmesan cheese cream sauce, over a bed of sauteed spinach</p>

<p>Sauteed chicken breast in Soave wine, finished in a light Gorgonzola blue cheese cream sauce, and topped with fresh tarragon</p>

<p>Chicken breast sauteed in Soave wine sauce with sundried tomato, cremini mushrooms, Amalfi Coast lemon juice, light chicken Jus, chopped parsley finished with Italian capers</p>

<p>Marinated tender charbroiled chicken breast in a lime cilantro sauce</p>

<p>Adobo spiced charbroiled thinly sliced chicken breast, with white chopped onion, red and yellow sliced peppers and garlic</p>

<p>Braised boneless chicken thighs slowly cooked in a roasted Ancho chili sauce with fresh cilantro and garlic</p>

<p>Tender chicken thighs slowly cooked in a Puebla style mole sauce with Mexican chocolate and assorted chilis</p>

<p>Oven-roasted thin chicken breast, stuffed with Hatch green chilis, pepper Jack cheese, cream cheese, fresh cilantro, lime zest, served in a light cream and cilantro lime sauce</p>

<p>Corn tortillas filled with braised shredded chicken thigh with melted Monterey Jack cheese and cheddar cheese, garlic, and then slowly cooked in roasted tomatillo sauce, sprinkled with fresh cilantro</p>

<p>Chicken breast marinated in soy - ginger, sesame seeds, and then charbroiled with fresh mango salsa</p>

<p>Chicken skewered marinated in a Harissa and Zaatar with gourmet Tzatziki sauce for dipping</p>

<p>Medallion chicken pan roasted with Sigalas white wine, fresh cherry tomatoes, shallots garlic, Kalamata olives, oregano, and topped with feta cheese</p>

<p>Chicken breast marinated in fresh lemon zest, garlic, a Greek herbs mixture, charbroiled and served with a light lemon butter sauce</p>

<p>Charbroiled chicken breast, roasted red bell pepper, grilled eggplant, artichoke hearts, in light tomato sauce, with hint of Ouzo</p>

<p>Sauteed chicken breast until tender in light coconut cream, golden raisins, Madras curry powder and topped with shredded coconut</p>

<p>Boneless Chicken Thigh charbroiled with Espresso BBQ sauce</p>

<p>Pan-roasted tender chicken breast, coated and seasoned flour, buttermilk and egg batter with a hint of Tabasco, served with creamy black pepper gravy</p>

<p>6 Hours braised grass-fed beef in a braising liquid of the Barolo wine, veal demi, root vegetable, mixture of fresh herbs, and roasted shallots</p>

<p>Grilled baseball cut grass-fed beef served in a cream sauce of Brandy, cremini mushroom and fresh thyme</p>

<p>Flat iron grass-fed beef, served with spicy San Marzano tomatoes Jus, Brandy, Calabrian chili</p>

<p>Hanger steak with a caramelized shallot crust served in a sauce of Marchand de Vin and fines herb</p>

<p>Beef short rib in Beaujolais wine braise with pearl onions, caramelized root vegetables, and Cremini mushrooms</p>

<p>Grass-fed beef sauteed with Parisienne mushroom, shallots, and garlic with Bordelaise sauce</p>

<p>Flat iron grass-fed beef braised in St Emilion red wine, roasted shallot and garlic compound butter, and fresh thyme</p>

<p>Dry rubbed brisket slow braised till tender sliced and finished with house BBQ sauce</p>

<p>Seasoned and smokey Tri–Tip slowly charbroiled served with a cider vinegar BBQ sauce</p>

<p>Classic Marsala with cremini mushrooms and fresh herbs with a light cream sauce</p>

<p>Jack Daniels Coca-Cola BBQ glazed ribs roasted to perfection</p>

<p>Pork medallion sauteed in butter, then braised in Sicilian Sherry wine, sprinkled with crispy fresh sage and topped with Parma prosciutto, and grated Fontina cheese</p>

<p>Signature dry rubbed pulled pork, slowly roasted with a tangy mustard BBQ sauce</p>

<p>Pork medallion sauteed in roasted yellow bell pepper, cream sauce finished with fresh rosemary</p>

<p>Pork medallion sauteed in Romesco Beurre Blanc, pimento, piquillo peppers, toasted almonds and a touch of the Spanish Sherry vinegar</p>

<p>Savory chicken breast marinated in wine topped with tomato conat reduction served with rice pilaf and roasted cauliflower medley</p>

<p>Sautéed chicken breast finished with a blue cheese cream sauce, served with tri-color gnocchi in brown butter and sage, herb roasted tomatoes and steamed broccoli</p>

<p>Sautéed chicken breast with fresh Persian mushroom in a rich marsala cream sauce served with penne pasta and sautéed broccoli and carrot</p>

<p>with San Marzano tomato light cream sauce, Grass-fed chicken with vodka- shallots</p>

<p>with San Marzano tomato light cream sauce, Grass-fed chicken with vodka- shallots</p>

<p>with creamy porcini and cognac</p>

<p>(1) salad<br> (2) protein<br> (2) sides</p>

<p>Boneless and marinated chicken thigh with Kiros smoked BBQ sauce.</p>

<p>Chicken sauteed in butter then braised in Sicilian Sherry wine, sprinkled with crispy fresh sage and topped with Parma prosciutto, and grated Fontina cheese</p>