"That Brioche was fantastic" 
Jean-Pierre Giraud of Charles heidsieck Champagne Monaco 2000

"No one could ever equal your desserts or pastries" 
Joan Rivers Honeymoon charter onboard Big Eagle 1998/1999

"That Buffalo Filet Migon was the best steak I ever had" Catherine Allchin onboard L'Elegance 1999 Christmas Cruise

"Your food is awesome"
Scrushys charter onboard L'Elegance 1999

"I don't know why I bother to eat out. Your food is better than any restaurant in Newport"
Jim Glidwell owner M/Y VOYAGER 1998

Sample Lunch Menu 

Monday
Couscous salad with peaches, arugula., and pine nuts, 
Grilled sea scallops on rosemary kabobs,
 Mini zucchini with vinaigrette dressing, Fresh rosemary Tuscan bread,
Banana Brulee in hazelnut torte with raspberry Coulis

Tuesday
 Poached salmon with cucumbers and dill,
Grilled Portobello mushroom served on top confetti lettuce,
Fresh dill and white grape bread,
Lemon Gingered Mascarpone cheese cake with hazelnut shell

Wednesday
Langoustino salad served in boiled artichoke with avocado,
Assorted vegetable and cheese platter,
Crispy greens with papaya and vinaigrette,
Fresh Gorgonzola bread Rosemary and lime Sorbet

Thursday
Fresh Tri-colored fettuccini Alfredo with smoked salmon and peas,
Wilted kale salad with ginger dressing,
Fresh Italian bread, Mini fruit meringues filled with white chocolate sauce

Friday
Charbroiled swordfish with citrus salsa,
Basmati rice with cloves and cinnamon,
Steamed broccoli topped with Parmesano-Romano cheese,
Grape-cluster bread,
 Baked apples with raisin rum sauce

Saturday
Vegetarian napoleon with spinach mushroom and smoked cheese,
Gnocchi with Gorgonzola sauce,
Sausage and whole wheat bread,
Coconut cream pie with mango sauce in almond crust

Sunday
Brunch Almond brunch loaf, pumpkin bread
Fresh fruit platter, fresh cheese blintzes,
Croissant filled with Jalapeno's and cheese,
Cinnamon swirl French toast topped with fruit syrup,
Salmon benedict eggs on homemade English muffins,
Granola with fresh fruit

Sample Dinner

 Monday
Beluga caviar in egg with cream, shallots, and Parmesan cheese,
Roast duck with pear cinnamon sauce,
Pressure cooked wild rice with chives, grilled tomatoes with cheese,
Minted chocolate mousse sunflowers

Tuesday
Crispy greens with goat cheese croutons,
Grilled herbed rack of lamb with shitake mushroom
Bordelaise sauce, Parmesan and thyme smashed potatoes,
Gingered baby carrots all topped a with flaming rosemary sprig,
Rosemary and lime Sorbet

Wednesday
Dolmathes on red-leaf lettuce,
Coquille of lobster Savannah, asparagus risotto with grilled polenta,
Sautéed porcine mushrooms with shallots in red wine sauce,
Chocolate Phyllo triangles with chocolate sauce

Thursday
Strawberry shrimp cocktail,
Roasted pepper salad with anchovy vinaigrette,
Broiled halibut in wine butter, Saffron rice with almonds,
 mini zucchini tied with Nori strips,
Grand Marnier strawberry trifle

Friday
Mini lobster tails with blue cheese cocktail sauce,
Sugared tuna with ginger stock and bonito flakes,
Carrots with ginger and dried pineapple, minted red rice,
Banana foster with cherry ice cream, almond Tulies and flaming sauce

Saturday
Crab Nori rolls with sesame dipping sauce,
Broiled pork chops with pear raisin sauce,
Caramelized onion with tomato,
Steamed asparagus topped with egg and vinaigrette dressing,
Chocolate Croquembouche towers filled with white chocolate cream

Sunday
Chefs Night Off :- )