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!