from the hotel's new patio dining menu: Grilled Eggplant with Sea Scallops 12 large sea scallops 1-2 eggplants, 12 slices - sliced thin 1 roasted green pepper 1 roasted red pepper 1 roasted yellow pepper 6 tablespoons Balsamic vinegar chopped parsley Choose one to two uniform eggplants (depending on size), sliced thin, approximately 1 of an inch (to give you 12 slices).

On a pre-heated grill, take the three peppers (large and uniform in size), lightly oil the outside and grill until charred. Place in stainless steel bowl and cover with plastic wrap and let stand. This will help to steam the skin from the flesh of the pepper, making it easier to peel.

Once again on the grill, lightly oil. Season the eggplant an scallops with salt and pepper, and mark on the grill in a criss-cross pattern and set aside until service.

Peel and de-seed the roasted peppers, making sure no charred skin or seeds remain. Cut each pepper into four even sides and set aside.

Arrange the eggplant and roasted pepper sides on four dinner plates.

Alternation pepper side, eggplant consecutively. Place plates in a 250 degree oven for five minutes to warm eggplant and peppers. Finish cooking the scallops in the oven to your desired temperature. Remove from the oven and on the four plates, arrange three scallops each, placing them on top of the eggplant.

Drizzle a teaspoon or so of Balsamic Vinegar over the top of each plate and garnish with parsley. Serves four.

Cabernet Sauce 2 cups demi glaze brown sauce 1 tsp. chopped shallots 1 tsp. chopped garlic 1 tbs. chopped celery 1 tbs. chopped onions 1 tbs. chopped carrots 1 bay leaf 1 tsp. thyme canned tomatoes 5 whole black peppercorns 1 cup Cabernet Sauvignon In a pre-heated sauce pan, with a little oil, saute celery, onions, carrots, garlic and canned tomatoes, herbs, peppercorns until browned.

Add Cabernet Sauvignon to the mirepoix and let simmer until whole volume is reduced by half.

Add good strong brown sauce, repeat the previous procedure. Reduce by half.

Strain through a colander and then through cheesecloth into a clean saucepan.

Season with salt and pepper to taste.

Filet of Beef Herb Whipped Potatoes Fried Potato Ravioli 4-6 oz. Filet of Beef 1 lb. mashed potatoes 1 tsp. fresh thyme 1 tsp. fresh basil 1 tsp. fresh chopped chives 4 wonton skins 1 tsp. chopped parsley mixed vegetables 4 whole garlic bulbs, roasted 1 tsp. chopped garlic Peel one pound potatoes and place in covered sauce pan with water and cook until done. Mash the potatoes and season with salt and pepper. Add the fresh herbs and minced garlic.

From one peeled and clean whole tenderloin, cut 4 to 6 oz. filets and set aside until later.

Using single wonton skins, dust lightly with cornstarch, place 1 tsp. of potato mix in each one and fold into triangle shape using water to seal.

Season the filets with salt and pepper and cook on a pre-heated grill to desired temperature. Place on dinner plate with herb whipped potatoes, 1 oz.

Cabernet Sauce, assorted vegetables and garnish with roasted garlic, deep fried ravioli and chopped parsley.