Filet Key Largo
Filet topped with Jumbo Lump Crabmeat Complemented with a Pinot Noir Demi-Glace & Béarnaise Sauce.

Venison Pepper Steak
Wrapped in Bacon
In Port Wine Demi-Glace. Served with Fresh Spinach, Whipped Truffle Mashed Potatoes & Tourne Vegetables.

Parpadella Pasta
Served with Vegetables & Wild Mushrooms. Complemented with Tomato Saffron Sauce.

Tenderloin of Buffalo
Pan Seared with Ragout of Wild Mushrooms & Zinfandel.