Appetizers

• "Bacon Wrapped Scallops"
  Prepared with a honey-pineapple glaze and pineapple compote

• "Escargot"
  Prepared with a Dijon, garlic cream sauce

• "Grilled Artichoke"
  Served with garlic mayo and drawn butter

• "Caribbean Chicken Satay Brochettes"
  Coconut marinated grilled chicken brochettes sprinkled with coconut shavings

• "Anti Pasta Platter"
  Selected meats and cheeses with fresh fruit and wafers

• "Crabcakes"
  Southwestern style with a roasted red pepper aioli

• "Calamari"
  Served with caper aioli & spicy marinara

• "Crostini with Bruschette"
  Fresh diced tomatoes and basil chiffonade with extra virgin olive oil

• "Filet Satay"
  With a spicy peanut dipping sauce

Soups

• "French Onion"
  Herb crouton and Swiss cheese

• "Lobster Bisque"
  With lobster medallions and crème fraiche

• "Soup du jour"

Salads

• "The Social Salad"
  Exotic greens with strawberries, toasted almonds, bleu cheese, Mandarin oranges, finished with a drizzle of raspberry vinaigrette

• "Caesar Salad"
  Romaine hearts with Mediterranean anchovies, served with parmesan crisps

• "Chopped Apple Salad"
  Romaine, gouda cheese, candied walnuts and cranberries in an apple vinaigrette

• "Mozzarella & Tomato Salad"
  Fresh buffalo mozzarella, red tomatoes and basil with balsamic vinaigrette

• "Greek Salad"
  Romaine hearts with tomatoes, hothouse cucumbers, feta cheese, kalamata olives and herb lime vinaigrette

• "Cynthia's Salad"
  Romaine with candied walnuts, bacon bits, parmesan & bleu cheese dressing

Seafood & Pastas

• "Swordfish Piccata"
  Caper, lemon butter sauce, served with herb rice and and sautéed vegetables

• "Panko Encrusted Halibut"
  With a citrus beurre blanc, with scalloped potatoes and sauteed vegetables

• "Salmon"
  With a dill cream sauce served with whipped potatoes and sautéed vegetables

• "Lobster Ravioli"
  Stuffed with lobster, shrimp and asparagus in a brandy cream sauce

• "Lobster Thermidor"
  Baked with Quattro formaggio, served with asparagus and chipotle whipped potatoes

• "Jambalaya"
  Blackened chicken, prawns and andouille sausage with linguini in a cajun remoulade sauce

• "Gnocchi"
  Prepared with a pesto sauce, topped with parmesan cheese

• "Spaghetti Bolognese"
  A mixture of three fine meats; beef, veal and pork, topped with Italian red sauce

• "Baked Penne"
  Italian sausage with a creamy garlic tomato sauce, baked with Quattro formaggio

• "Shrimp Scampi"
  Prawns prepared in a garlic white wine sauce, served with angel hair pasta

Entrees

• "Filet Mignon Béarnaise"
  Served with herb roasted potatoes and sautéed vegetables

• "Lobster Tail"
  Australian lobster with drawn butter served with roasted potatoes and sautéed vegetables

• "Filet and Lobster"
  Eight ounce filet mignon & eight ounce lobster tail Served with scalloped potatoes and sautéed vegetables

• "Cuban Style Skirt Steak"
  Topped with sautéed onions, served with black bean rice and plantains

• "Osso Buco"
  Served with mushroom risotto a la Milanese and sautéed vegetables

• "Rack of Lamb"
  Dijon mustard and herb encrusted rack of lamb with mint hollandaise, served with aromatic rice and sautéed vegetables

• "Lacquered Duck Breast"
  With toasted almonds and sherry-port reduction, served with whipped garlic potatoes and sautéed vegetables

• "Top Sirloin"
  Prepared with a bordelaise sauce, served with garlic whipped potatoes and sauteed vegetables

• "New York Au Poivre"
  12 oz center cut, pepper seared, with a black peppercorn sauce, served with roasted potatoes and sautéed vegetables

• "Chicken / Veal Scallopine"
  Choice of Marsala, Piccata or Parmesan, served with angel hair pasta