Two four ounce medallions topped with grilled shrimp

Two four ounce medallions topped with lump crabmeat, asparagus and hollandaise sauce

New Zealand lamb with a Dijon herb crust served with mint jelly.

Sauteed with white wine, capers and lemon butter sauce

Veal and eggplant topped with a tomato basil sauce and provolone cheese.

Marinated in a Maker's Mark bourbon and toppped with a black pepperson sauce

Twin 6 oz loin chops, marinated in garlic, soy and bourbon and topped with a black peppercorn sauce