Fried oysters with Brie 4. It came accompanied with mash potatoes and green beans. Broiled Filet Mignon with a Port Wine Reduction or Broiled Sea Bass with a Mediterranean Tapenade. Filet mignon with bearnaise or Stilton and red wine demi.

Seared sea scallops with foie gras and port reduction 3. Another classic looking presentation. Yucca paella croquette.

Soft shell crab prepared any way 6. Seafood croquette over corn salsa and saffron red pepper aioli. Local beef brisket slowly braised in Nailsworth brewery ale.

Bordelaise and Madeira sauces. Other dishes that peaked my interest were the chicken and wild mushroom crepes and the filet mignon stuffed with jalapeno and asiago cheese topped with port wine reduction and a side of lobster ravioli. One of many entres prepared tableside the show is not to be missed.