Executive Chef Anthony Reyes

Executive Chef Anthony Reyes 773 301 1254 Chefarey71@gmail.com

Spanish Style Tapas Marinated Spanish Olives, Shaved Jamon Serrano, Spanish Peppered Chorizo, Iberico Cheese with A crispy Baguette, Shrimp with Garlic Butter and Wine.

Cajun Grilled Shrimp Fingerling Potatoes and Andouille Sausage Gumbo Hash, with Lemon Caper Butter Sauce.

Grilled Swordfish Miso and Orange Glaze, Served with Steamed Basmati Rice and Green Beans.

Cedar Plank Wild Sockeye Salmon Bing Cherry, Shaved Fennel and Arugula Medley Accented with Basil and Tarragon Vinaigrette.

Grilled Mahi Mahi Coconut and Butternut Squash Basmati Rice with Saffron Citrus Cream, and Pineapple Salsa.

Grilled Arctic Char Seared Polenta Cake, Sautèed Green Beans with a Caper Butter Sauce.

Nut Crusted Mahi Mahi Roasted Garlic Mashed Potatoes, Wilted Spinach, and Vanilla Rum Butter.

Grilled California Sea Bass Couscous with Dried Fruit, Carrot, Cucumber, and Red Pepper, Topped with a Mint, Ginger Citrus Butter and ABC reduction.

Grilled Maryland Striped Bass Roasted Golden Beets, Fennel, and Quinoa Salad Topped with a Blood Orange Vinaigrette.

Pan Seared Jumbo Sea Scallops Caramelized Fennel Mashed Potatoes, Sweet Lump Crab Butter Sauce, and Crispy Fennel Straws.

Grilled Mahi Mahi Fall Couscous and Wild Rice Salad, Topped with a Walnut Butter.

Basil Pesto Crusted Swordfish Summer Couscous with Tomato Marmalade.

Cajun Grilled Albacore Tuna Steamed Basmati Rice, Roasted Winter Vegetable Medley, Topped with a Citrus Butter.

Grilled Black Grouper Jalape単o Cheddar Polenta Cake, Wilted Spinach, and a Rustic Tomato Sauce.

Nantucket Bay Scallops Shiitake Mushroom and Sweet Corn Risotto, Finished with Brown Butter and Capers.

Wasabi Crusted British Columbia Wild King Salmon Baby Bok Choy and Roasted Shiitake Mushrooms with a Ginger Honey Glaze.

Maryland Crab Cakes Grilled Corn on the Cobb, Cole Slaw, and Roasted Garlic Buttermilk Ranch Dressing.

Grilled Dublin Bay Prawns Creamy Saffron Rice and Shaved Fennel Asparagus Salad.

Lobster Ravioli Sweet Maine Lobster Stuffed Ravioli with Blistered Cherry Tomatoes, Fresh Asparagus, and a Champaign Cream Sauce.

Tuna Buddha Bowl Brown Rice, Seasonal Vegetables, Peanuts, and a Peanut Ginger Glaze.

Steak & Shrimp Au Poivre Brandy Peppercorn Cream Sauce and Vegetable Ratatouille.

Bacon Wrapped Top Sirloin Red Wine Demi-Glace, Parmesan Truffle Crusted Tomato, and Creamed Spinach.

24 Hour Marinated Cajun Ribeye Twice Baked Cheddar Potato, Grilled Asparagus, and Herb Butter.

Grilled New York Strip Steak Chimichurri Sauce, Cauliflower PurĂŠe, and Grilled Asparagus.

Open Faced Parmesan & Herb Breaded New York Strip Steak Summer Arugula Salad Tossed with Lemon Extract Virgin Olive Oil, and Aged Balsamic Vinegar.

Apple Bacon Wrapped Meatloaf Roasted Garlic Mashed Potatoes, Crispy Truffle Parmesan Brussels Sprouts, and a Wild Mushroom Demi.

Cranberry & Orange Stuffed Duroc Pork Chop Crispy Brussels Sprouts and Gorgonzola Butter.

Chicken Cordon Bleu Green Bean Amandine, Roasted Garlic Alfredo, and an Apple Crisp.

Pecan Crusted Chicken Breast Mashed Sweet Potatoes, Grilled Asparagus, and a Maple Citrus Butter.

Chicken Coconut Curry Basmati Rice.

Fall Harvest Salad Goat Cheese, Balsamic Vinaigrette, Kale, Avocado, Red Quinoa, Blueberries, Candied Pecans, Mandarin Oranges, and Hearts of Palm.

The G.P.S. Goat Cheese, Proscuitto, Spinach, Roasted Garlic Alfredo, and Cherry Tomatoes.

Poached Pear & Bacon Pizza Poached Pear, Bacon, Kale, and Egg, Topped with Lovera’s Caciocavera Cheese.

Pizza Verde Roasted Pulled Pork, Monterey Jack Cheese, Salsa Verde, Rio Red Onions, Cilantro, and Pickled Radish.

Smoked Bacon & Chicken Pizza Smoked Bacon, Chicken, and Roasted Tomatoes, with a Garlic Herb Asiago Cream.