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PAN-SEARED DIVER SEA SCALLOPS A LA OSCAR
Topped with asparagus and jumbo lump crabmeat; on a pool of scampi butter
sauce with a light drizzle of hollandaise and aged balsamic vinegar $14
As a replacement for your inclusive salad $11

WATERMELON AND MOZZARELLA
Ripe watermelon and fresh mozzarella topped with basil microgreens;
drizzled with aged balsamic vinegar and basil oil $8 
As a replacement for your inclusive salad $5

Grilled peach & Arugula salad
Succulent grilled peaches tossed with baby arugula in a Bourbon-infused balsamic
vinaigrette; garnished with candied walnuts and Maytag blue cheese crumbles $8
As a replacement for your inclusive salad $5

CHILLED SEAFOOD & ICEBERG WEDGE
Colossal crabmeat & jumbo shrimp presented on iceberg lettuce with an heirloom tomato salad,
European cucumbers and Lamaze dressing; drizzled with a 25-year-old balsamic vinegar
Entrée Plate $26
Fume Blanc, Robert Mondavi, Napa, California 2013 $40 bottle (750 ml)

veal milanese
Tender paillards of veal panko-crusted, presented over creamy saffron risotto and crowned with
a salad of baby arugula, oven-roasted tomatoes & shaved Reggiano Parmigiano
cheese; laced with aged balsamic vinegar & extra virgin olive oil
Entrée Plate $30 | Small Plate $24
Campofiorin, Masi, Verona, Italy 2010 $42 bottle (750 ml)

MEDITERRANEAN BRAISED SEA BASS
Pan-seared medallions of Chilean sea bass simmered with braised tomatoes, roasted garlic, fresh
basil,olives and capers; paired with oven-roasted fingerling potatoes and sautéed broccolini
Entrée Plate $32 | Small Plate $26
Chardonnay, DeForville, Piedmont, Italy 2013 $41 bottle (750 ml)

CRABMEAT & HORSERADISH-CRUSTED FILETS
Two petite filets mignon crowned with crabmeat & horseradish; accompanied by applewood-bacon
hash browns and grilled asparagus spears with a finish of sauce Bordelaise
Entrée Plate $38 | Small Plate $32
Cabernet Sauvignon, Louis M. Martini, Napa Valley, California 2011 $49 bottle (750 ml)
  Risotto is an Italian specialty that is made by stirring hot stock into a mixture of rice which has been sautéed in butter. The stock is added a little bit at a time and the mixture is stirred continually, while it cooks until all the liquid is absorbed before more stock is added. This labor- intensive technique results in rice that is delectably creamy, even as the grains remain separate and firm. Risottos can be flavored with various ingredients such as chicken, shellfish, sausage, vegetables, cheese, white wine and herbs. Enjoy Chef Bell's Veal Milanese with its creamy saffron risotto. Bon Appétit!