Assorted Sushi Platter

Oysters, Crab Legs and Crab Claws served with homemade cocktail sauce, horseradish and lemon

Thinly shaved prime tenderloin of beef drizzled with Oil Wasabi Cream, shaved Parmesan, scallions and capers (also available on toast points)

Sashimi grade Ahi tuna mixed in sesame oil layered with tomatoes and avocado served on a bed of Alfalfa sprouts

Butter Crepes served with premium quality Red Caviar

Fresh Lake Superior Trout smoked and garnished with Red Caviar

Mescaline mix, dried cranberries, pineapple chunks, diced mango, and caramelized almonds tossed with raspberry vinaigrette, topped with coconut shrimp mixed in sweet and sour sauce

Layered crepes with cream cheese and smoked salmon garnished with Red Caviar and a side of smoked captian fish

Red vine tomatoes, and mozzarella slices topped with fresh basil and a touch of olive basil oil

Wine marinated roasted duck, glazed with orange juice and topped with dark cherry sauce

Crab meat and seaweed mixed with trio sauce wrapped in unagi eel

Assorted premium cured and smoked meats and cheeses accompanied with crackers, grapes, and quince

Barreled pickled red and white cabbage, spicy mushrooms, vine tomatoes and sour pickles

Home style (zharennaya kartoshka s gribami)

Lobster Tail, Rumaki Scallops, and Jumbo Mussels Rockefeller

Seared goose liver presented on a pear slice topped with the chef`s exclusive sauce

Marinated skirt steak served with grilled seasonal vegetables

Sautéed snails mixed in a creamy garlic spinach sauce, folded in filo dough

Farm raised quails marinated in whole grain mustard, house spices topped with black currant sauce served with mascarpone couscous

Grilled Sea Bass marinated in soy sauce composition, glazed with teriyaki sauce, and Filet Mignon, served with a choice of whipped mashed or baby roasted potatoes, and seasonal vegetables

Homemade sugar pastry filled with a scoop vanilla ice cream topped with flaming wild berry mix prepared tableside