Appetizers

Mushrooms Costello
Crab stuffed mushrooms topped with a melted port wine cheese sauce

Baby Portabello Mushrooms
Topped with pine nut basil pesto, stuffed with mozzarella cheese, garnished with parmesan cheese and roasted red pepper, served on a bed of spring mix

Brie en Croute
Baked in puff pastry with pecans, served with an apricot sauce

Spinach Dip
Fresh spinach, parmesan cheese, mayonnaise and white pepper, served with fresh bread

Shrimp Cocktail
Shrimp cocktail served with Chef Costello's horseradish cocktail sauce

Blue Cheese Souffle
baked souffle nestled upon a pecan crust and garnished with a red grape sauce

 Chef's Crab Cakes                                         Fresh crab meat and vegetables mixed with seasoned bread crumbs

 Chef's Signature Coconut Shrimp                       Coated with coconut, fried, served with an apricot sauce

 12

Poultry

Chicken Picatta
Tenderized chicken breast sauteed with red onions, capers, garlic, and lemon juice

Chicken Zoe
Tenderized Chicken Breast stuffed with fresh spinach, sauteed with pine nuts, garlic and red onion. Served with a shallot white wine cream sauce

Catherine's Chicken
Tenderized chicken breast encrusted macadamia nuts, served with a peach brandy sauce

Poultry dishes served with salad, roasted garlic rosemary new potatoes or rice and Chef's vegetable of the day. Substitute Caesar Salad     2

Steaks

14 oz. Ribeye

Steak Francis - Medallions of tenderloin with an oregano pesto mushroom cream sauce

6 0z....26        8 Oz....30

Rack of Lamb  New Zealand lamb served with a minted marmalade and a sauce of peppered rosemary......32

Grilled Duck  Grilled boneless breast with a California Mission fig sauce and an Autumn Fruit Compote ...22

Quail  Grilled boneless brast basted with a blackberry zinfandel sauce ...21 

Chef's Favorite Steak Laredo
Medallions of tenderloin sauteed red peppers, roasted poblano chiles and red onion in a spicy white wine sauce

Steaks are served with salad, roasted garlic rosemary new potatoes and Chef's vegetable of the day. Substitute Caesar Salad        2

Rare.....Red Cool Center, Medium Rare.....Red Warm Center,
Medium.....Pink Hot Center, Medium Well.....Broiled Throughout,
Well Done.....No Juice Left

Salad Dressings

Blue Cheese, Honey Mustard, 1000 Island, Sun Dried Tomato Basil, Parmesan Peppercorn, Strawberry Balsamic Vinaigrette

Pasta

Cheese Stuffed Tri-Color Tortellini
with Mushroom Pesto Sauce

Cheese Stuffed Tri-Color Tortellini
with Sweet Red Pepper Cream Sauce

Seafood

Apple Crusted Salmon
Golden and Red delicious apples, marinated in orange and apple juice with honey and mint placed atop Norwegian salmon, dusted with brown sugar and baked to perfection

Salmon Costello
Grilled 8 oz. served with a red radish cream sauce with a hint of horseradish

Tilapia
Served with Chef's choice of accompaniment.

Shrimp Scampi
Sauteed with garlic butter, red peppers and red onions

Hand Breaded Fried Shrimp
Served with Chef Costello's spicy cocktail sauce

Hand Breaded Coconut Shrimp
Coated with coconut, fried, served with an apricot sauce

Northern Atlantic Sea Scallops

Pan seared, served Mediterranean style with Kalamata olives, artichoke hearts,  basil pesto and grape tomatoes, garlic and white wine

Seafood dishes served with salad, roasted garlic rosemary new potatoes or rice and Chef's vegetable of the day. Substitute Caesar Salad    2

Desserts

Fresh Apple Dumpling
with ice cream

Cheesecake