Chef Fredy's Table Menu

Crunchy romaine hearts, roasted garlic herb brioche croutons tossed with our homemade dressing and pecorino Romano cheese.

Yellowfin tuna and avocado cubes, spiked with a light sesame and hoisin sauce, hot chili pepper reduction, crispy wontons.

Fried and tossed with capers, scallions, hot and sweet cherry peppers, kalamata olives and balsamic vinaigrette.

Tomatillo, jalapenos, cilantro and red onion salsa finished with citrus lime and avocado aioli.

Pan seared and enhanced with Chambord light cream sauce \n& Raspberry reduction

Toasted brioche dried cherry and peach puree framboise beer.

Marinated wild mushrooms tossed with fresh chopped avocado salsa and roasted pistachio puree served on a grilled garlic crostini.

Sauteed escargot with garlic, scallions & cherry tomatoes ~ white wine and clam broth

Maryland lump crab meat, onions, green & red peppers, plated over jicama salsa and avocado aioli.

Filled with Maryland lump crab meat, Champagne & mascarpone cheese sauce

Sauteed in a light beer and cream sauce, tomatoes, scallions and \nroasted garlic crostinies

A blend of South Western and cajun spices, chicken, andouille and garlic herb sausages, tasso ham and vegetables topped with rice pilaf.

Semi-boneless half roasted free-range chicken enhanced with its own natural au jus dry porcini mushroom risotto.

Pan seared mallard duck breast, port wine, and orange emulsion stir-fried pineapple rice and a vegetable ensemble.

Grilled filet mignon and broiled Brazilian lobster tail vegetable medley and melted butter.

Pan seared New Zealand lamb chops caramelized shallots, natural lamb au jus and roasted herb Idaho potatoes.

Broiled Maine salmon fish fillet amaretto, ginger and carrots sauce, short grain Himalayan red rice.

Fresh Pappardelle tossed with chicken, prosciutto, garlic and vine-ripened red tomatoes in a light Pinot Grigio and basil sauce.

Grilled Berkshire pork chop stuffed with brie cheese and scarole Grand Marnier and cranberry reduction and mint-scented whipped potatoes.

Grilled marinated eggplant, stewed lentils, and vine-ripened tomatoes served with Chinese forbidden black rice and sautéed spinach.

Farm raised venison seared in a dry porcini mushroom crust, goat cheese whipped potatoes, seasonal vegetables~ white truffle demi glaze

Broiled Chilean sea bass, dry porcini mushroom risotto, veal stock reduction ~ oyster mushrooms & asparagus\n

Broccoli rabe and roasted garlic fresh herbs in a light Pinot Grigio reduction, served over fresh homemade pappardelle pasta\n

Fresh linguini pasta, jumbo shrimp & scallops simmered in a light scampi sauce, cherry tomatoes and crushed red pepper flakes

Saffron scented basmati rice, chicken, sausage, clams, mussels in a clam broth topped with shrimp & lobster

Covered with chocolate ganache, served over a vanilla galette a splash of vanilla sauces.

Served in a flaky pastry crust topped with a homemade meringue.

A heart of pistachio cream surrounded by pistachio gelato all rolled in praline hazelnuts & pistachios.

Pineapple, banana and coconut dulce de leche gelato.

Served with fresh whipped cream and accented with fresh berries.

Dulce de leche, french vanilla, mint chocolate, dark chocolate and triple espresso.

Shortcrust pastry filled with Chantilly cream, topped with a layer of sponge cake, and garnished with an assortment of berries.

Mango, raspberry, coconut.

A heart of caramel surrounded by peanut butter gelato, coated in milk chocolate, and decorated with peanut butter drizzle.

Rich, smooth and satisfying.

Double shot of espresso layered with steamed whole milk, foam with cinnamon.

Double espresso with steamed milk.

Double espresso with steamed milk and vanilla sauce.

Double espresso with steamed milk and hazelnut.

Double espresso with steamed milk and caramel.

Espresso marked with foam.

Double espresso with steamed milk and mocha.