Main Course
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Sautee'd Mediterranean Branzino Seabass
with saffron-anise sauce, haricots verts & confetti of fennel, red & yellow bell pepper
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Loch Etive Steelhead Salmon
with lobster-herb sauce, wild prawns & asparagus
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Spicy PanRoasted Jidori Chicken Breast "Diavola-Style"
with "Insalata" of whole grain farro, cucumber, red onions, tomato and parsley & smoked paprika-lemon jus
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Grilled Revier Ranch Angus Beef Tenderloin
with caramelized red onions, 15 year old balsamico, herbed extra virgin olive oil & pommes frites
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Pan-Roasted Veal Chop
with broccolini sauteed with red chili & garlic and lemon zest pan juices