Thursday, February 21, 2013

Behind the Scenes...

Here are our Broiled Australian Lobster Tails

Me - Chef Nikki at the pass...

Fried Mozzarella and Bacon Wrapped Shrimp - two of our best appetizers!

Sous Chef Sheamus on the line plating...

Ben is our Saute cook - Here he is preparing the Crab Cakes

Our Signature Prime Rib - rubbed down with a secret blend of spices and herbs

I think this is the most juicy piece of Prime Rib that I have ever seen!

Shrimp for our Shrimp Cocktail - It's best to cook with the shells on - they retain more flavor this way.

Amuse Bouche - Cabernet Poached Pear on a Goat Cheese Mousse Crostini

Onion Soup! Looking amazing as always!