Roasted herbed Portobello cap with Diver scallops and grilled zucchini & Spinach, light white wine sauce

Tender Chicken breast topped with crab meat, asparagus and provolone with champagne cream sauce

Wild salmon fillet, roasted cauliflower and white wine lemon sauce. With grilled heart of romaine lettuce and fresh avocado

Garlic sautéed jumbo shrimp, served with Fra Diavolo sauce. With spicy marinara, roasted red pepper and caramelized onions. Served over Spaghetti squash