Portobello Fries

rolled in Sesame Seeds and served with Sweet Chili Sauce

Grilled Artichoke Pierogi

in a Black Pepper and Lemon Beurre Blanc with Tomato Concasse

Potato crusted Scallops

in a Choron Sauce and topped with Hackleback Caviar

Seared Ahi Tuna

with a Honey and Red Pepper Sauce, Green Apple Relish

Gratin of Shiitake Mushrooms, Blue Crab, and Havarti

with Garlic Butter

Veal Sweetbreads

with Wilted Spinach and Mustard Demi-Glace

Traditional French Onion Soup

Lobster Bisque

A Terrine of Zucchini, Portobello Mushroom, and Macadamia Nuts

served with Roasted Cauliflower, Kale, Brussel Sprouts, and Fingerling Potatoes

Grilled Tenderloin of Beef

with King Crab, Asparagus, Bearnaise, and Potato Tower

Lemon and Balsamic glazed Salmon

served with a Tomato Fregola, and fresh roasted Corn Salad

Poached Lobster

with a Crab Meat and Truffle Oil Risotto, and Roasted Cauliflower

Pan Seared Trout

with grilled White Prawns and Gnocchi in Lobster Sauce

Veal Rack Chop in Demi-Glace

served with a warm. Bacon and Jalapeno Potato Salad and grilled Brussels Sprouts

Roasted Duck

with Orange Zest and Thyme Jasmine Rice and Vegetable Wontons

Sake marinated Chilean Sea Bass

with Asian Slaw, and Honey and Soy bathed Dumplings

Tournedos of Beef

in a Brandy and Cracked Black Pepper Sauce accompanied by Parmesan Potatoes Gratin

Rib Eye Steak

with Maytag Blue Cheese Butter and Duck Fat fried Latkes