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Chicken Marsala – First, we pound the chicken thin, then coat it with a scant tablespoon of  flour.  It is placed in a skillet at a low temperature to barely give it color.  Next the mushrooms are browned before the sauce is made by deglazing the pan with marsala wine. We add the lemon juice and chicken broth, allowing it to reduce and concentrate.  We reintroduce the chicken and put it all over pasta for your dining pleasure.  Enjoy a green salad with your meal.  $21

Mahi Mahi with a Green Sauce  (G.F.) – Mahi Mahi is a perfect fish to pan sear with a simple preparation of salt, pepper and citrus.  Our green cilantro sauce is what adds the complexity.  Enjoy with white rice and grilled asparagus.  $24

Shaking Beef (Bo Luc Lac) (G.F.) – The name comes from the Vietnamese words for shaking the wok while the beef cooks. This dish starts with Ribeye butchered into cubes which are marinated in tamari, black soy sauce, oyster sauce, fish sauce.  The following day we cook the meat in a wok over high heat with garlic, sugar, salt, and pepper.  We’ll give you some lime to squeeze over the meat, as you eat it with steamed rice, lettuce wraps, blistered tomatoes and pickled onions. $25

Tarragon Chicken Salad and Deviled Eggs (G.F.) – Like a picnic in your house.  This chicken salad is scrumptious because we sous vide the chicken with tarragon, which makes the texture light, juicy and filled with herb flavor.  A scant amount of mayo and yogurt help make the salad moist.  Enjoy with Craig’s unbelievable deviled eggs.  You’ll get a fresh roll, green leaf lettuce and tomato. $19

Smoked Pork Loin with House Made BBQ Sauce (G.F.) – This gives me an excuse to sit by the smoker with a beer, smoking the pork with pecan and cherry woods.  But first, we brine the loin to give it maximum juiciness during the smoking process.  You’ll also receive roasted potatoes and grilled veggies.  Our tangy bbq sauce will come on the side.  $22