Grilled Veal Chop, Polenta Puree, Babby Carrots and Bing Cherry Demi-Glace
Herb Crusted Rack of Lamb, Potato Fig Terrine, Beets and Asparagus
Roasted NY Strip Steak, Buckwheat Sesame Salad and Wasabi Sauce
Seared Sea Scallop, Pickled Fennel, Osetra Caviar, Curry and aged Balsamic
Duck Three Ways-Roasted Duck Breast, Steamed Duck Dumpling, Duck Sushi
Lump Crabcake, pressed watermelon and Wholegrain Mustard Sauce
Wild Mushroom and Goat Cheese Fondue with Garlic Croustades and Pesto oil
Seared Tuna wrapped in Speck, Micro Greens Salad and Soy Glaze
Chili Crusted Shrimp, Lemon Quinoa and Curry Aioli