Enjoy five courses of fine dining with a delicious salad, an Amuse-bouche, a main course with your choice of two side dishes and dessert.
This signature dish is created by braising 6-ounce chicken breasts to perfection on low heat in the oven. It has an infused magical flare.
This signature dish was created with a beef glaze. The flavor brings back memories of childhood. happiness. It is set over a Fettuccine seasoned pasta.
This beautiful filet is a 12 ounce boneless, lightly marbled steak is perfectly seared and on medium rare. Served with fresh Garlic and Lemon flavored Asparagus tips
6 ounce Chicken breast flatted and layered with bruschetta, cheese, and asparagus tips. Served with seasoned rice and a carrot crown
4-ounce pork tenderloin rolled with Fresh stuffing and served with a veggie saute.
This roast was created to have a French American flair. The Pot Roast is slowly seared then baked to perfection. Set atop a Fiery Southern Garlic Mashed Potatoe and topped with Fresh Veggies.
Romaine lettuce mixed with homemade Caesar dressing, topped with croutons and parmesan cheese
Julian grated carrots and minced garlic, mixed with lemon juice, olive oil, salt, red pepper flakes, and parsley
This beautifully flavored salad consist of a mixture of fresh salad leaves and drizzled from my homemade strawberry drizzle dressing.
Chef Michael’s signature Garlic Lemon tips and are made using chipotle and garlic seasoning
Chef Michael’s Green Beans blended with a touch of peppered and Dijon mustard and topped with green onions and
This dish is a French vegetable creation. It consists of fresh tomatoes, Broccolli halves, Squash, Zucchini, and Carrot slices.
Chef Michaels Au Gratin potatoes are very creamy and baked to hold the infused flavor inside.
Chef Michael’s carrot crowns are seasoned and formed into a crown to signify royalty.
Chef Michael’s Spicy Porta Bella mushrooms bring the flavor from within.
Chef Michael’s Royal salad is formed into a royal crest from France era Swirled to a bottom crest.
Chef Michael’s homemade Veggie pasta is spiraled into a cabbage cup and served with luxury.
Bias cut Roma tomatoes stuffed with a bacon and salami dill cream cheese garnished with a thin green onion crown
Set in a homemade Swedish barbecue sauce and garnished with
Built to form a tower each crostini is topped with fire-roasted tomatoes
Brie drizzled with lemon honey and baked for 5 to 7 minutes
Set in a sourdough baguette with sliced pastrami, thousand island dressing, and provolone cheese
A skewed array of caprice tortellini bites and drizzled with
Set within a pear slice with crumbled goat cheese and pancetta crisps for flavor
Lettuce round filled with a rolled ham and salami tied with a chive
Marinated cubed mozzarella garnished with sun-dried tomatoes and a sprig of rosemary
Pancetta, mozzarella, and asparagus atop flatbread