Beet Salad - On a bed of endive with a goat cheese rosette and dill vinaigrette.
Steamed Clams - A full pound, steamed in butter, garlic, white wine and fresh herbs.
Calamari - Lightly dusted and fried with a spicy chipotle aioli.
Fried Risotto - Chevre filled with pink tomato sauce.
Baked Brie En Croute - Phyllo wrapped with a port poached pear and sliced baquette.
Duck - Pan seared breast with blueberry chipotle demi-glace and chive risotto.
Ahi Tuna - Sesame crusted with purple sticky rice, wasabi sauce and pickled ginger.
Quail - Cornbread and sausage stuffed with sage pan sauce.
Veal Shank - Braised in natural and served with garlic mashed red bliss potatoes.
Scallops - Pan-seared sea scallops with French lentil ragout, duck confit and crispy leeks.
Lamb - Marinated leg steak with rosemary and mint demi-glace and garlic mashed red bliss potatoes.
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