Cream of asparagus.
Grilled sword fish served with sliced green olives and sherry sauce.
Sauteed Chilean sea bass with garlic, clams and white wine.
Egg battered dover sole served with lemon butter.
Sauteed black sea bass filet with basil pesto and cream sauce.
Grilled sea scallops served over cavateli.
Grilled skirt steak served with mashed potatoes.