Spicy Tempura Shrimp

with mango avocado salad

Asparagus Flan

with morel mushrooms and oyster sauce

Duo Of Tartars

with ahi tuna, gold and red beets and wasabi mayonnaise

Crostini

with grilled black mission figs and orange mascarpone

Sesame-crusted Foie Gras

with pomegranate-glazed peaches

Green Gazpacho

with blue crabmeat

Grilled Romaine

with smoked bacon, tobacco onions, stilton and dijon-herb vinaigrette

Fried Green Tomato Salad

with pickled red onions, arugula, pimiento coulis and basil bacon dressing

Valencia Orange And Pomegranate Salad

with baby romaine, black olives, toasted walnuts, olive oil and sherry vinegar

Duo Of Veal And Beef Medallions Capped

with seared foie gras over garlic potato cake, haricots verts, honey glazed carrots, spinach saute and sauce merlot

Wild Striped Bass

with sage and red wine butter

Crispy Long Island Duck Breast

with grand marnier orange sauce, mustard spaetzle and red cabbage

Diver Scallops And Gulf Shrimp Over Crispy Polenta

with roasted tomato petals and spinach saute

Grilled Asian Marinated Chilean Seabass Over Jasmine Rice Cake

with peanuts and scallions, capped with grilled shiitake mushrooms and served with asparagus saute

Grilled Certified Angus Filet Wrapped In Pancetta

topped with truffle butter and fried shallots and served with polenta fries, squash medley and chianti reduction

Butter Poached Maine Lobster Over English Pea Risotto

with truffles and yellow tomato coulis

Grilled Springbank Quail Over Shiitake And Apple Risotto, Spinach And Dried Cherry Sauce

Cedar Planked Copper River Salmon Over Gulf Shrimp And Peruvian Potato Hash

with lemon beurre blanc