chef's selection

chevre, fine herbs, walnut vinaigrette

westphalian ham, parmigiano reggiano, cabernet vinaigrette

frisee, bacon lardons, lemon truffle vinaigrette

butternut squash, sage beurre noisette, pine nuts

poached pear and raisin chutney, vinegar reduction

cauliflower puree, fire roasted tomato and pepper coulis

ginger, crispy wontons, seafood beignet, wasabi aioli

blood orange french toast, chocolate balsamic drizzle

fresh vegetable, tomato, garlic and xvoo, served with organic quinoa

purple potatoes, swiss chard, cockles, white wine garlic broth with saffron

wild rice blend, haricot vert almondine, lemon and toasted capers

israeli couscous risotto, lemon scented asparagus, pommeray beurre blanc

hand cut parpadella pasta, spicy tomato and shrimp broth

roasted root vegetable bubble and squeak natural jus

garlic whipped potato, tobacco onions, asparagus maytag blue cheese butter

red wine risotto, wild mushrooms, frizzled leeks, natural sauce

braised leeks, vegetable barley

flaky puff pastry, chambord pastry cream

vanilla ice cream, fresh berries

cinnamon whipped cream

vanilla, chocolate, strawberry

vermont maple syrup ice cream