Meat

Venison Tenderloin – Horseradish Pomme Duchesse – Melted Leeks – Wild Mushroom Duexelle – Garlic Mint Espagnole

Seared Duck Breast – Celery Root Fondant – Charred Cippolini – Pistachio Gremolata – Pickled Yellow Beets – Garlic Thyme Veloute

Beef Short Rib Wellington – Duck Confit Cassoulet – Celery Root Puree – Multi Color Cauliflower Florets – Bordelaise

Seafood

Potato Crusted Sturgeon – Harrah Fingerling Potatoes – Crispy Chickpeas – Snow Pea Carrot Slaw – Marbled Chili Lime Sauce

Sorrel and Parsley Marbled Salmon – Farro Pilaf – Broccolini Florets – Chard Fennel – Citrus Veloute – Fennel Oil

Seared Halibut – Aleppo Crispy Kale – Potato Chive Galette – Turnip Puree – Charred Turnip – Lemon Chive Beurre Blanc

Field & Stream

Potato Crusted Halibut – Salsify Chips – Salsify Puree – Pickled Golden Beets – Seared Top Sirloin – Truffle Root Vegetable Mille Feuille – Beurre Rouge

Butter Poached King Crab Leg – Seared Buffalo Tenderloin – Crispy Shallots – Butternut Squash Fondant – Burnt Shallot Vermouth Puree – Lemon Parsley Beurre Blanc

Gambas Ajillo – Elk Chop – Truffle Celery Root Puree – Charred Brussel Sprouts – Pickled King Trumpet Mushroom – Rosemary Lemon Demi

New York Strip – Lemon Flaked Lump Crab – Asian Pear and Coriander Chutney – Dashi Pomme Puree – Baby Bok Choy

Vegetarian

Celery Root and Potato Gnocchi – Saute Spinach – Snow Peas – Parmesan Mussolini – Caramelized Apple

 Chickpea Pancake – Roasted Broccolini – Indo-Sichuan Sauce – Crispy Chickpeas – Tzatziki – Melted Leek Wild Mushroom Salad

Curried Carrot Risotto – Roasted Pepitas – Roasted Butternut Squash – Dried Cranberries – Lemon Crema – Citrus Micro Green Salad

Spicy Peanut Stew – Roasted Butternut Squash – Chickpeas – Avocado – Avocado Puree – Crispy Kale – Tri Color Quinoa – Grilled Naan