Darrel

georgia peach puff pastry, toasted almonds and anise orange glaze

red dragon, farmhouse cheddar & stilton with pears and candied pecans

in garlic herb compound butter with crumbled bleu cheese, tomato and pine nuts

with wasabi cream cheese, sweet soy and tobbiko caviar

shrimp and crab dumplings, hoisin bbq beef spring roll and steamed salmon pearl balls

with cuervo cocktail sauce

with pickled red onion, mango, avocado and pickapeppa butter

with crispy shallots, opal basil, saffron aioli and black pepper crackers

with corn, scallions, cilantro, plum tomato and roasted red pepper butter

with 3 cheese panini

with carrot, celery, cucumber, roma tomato and smoked paprika vinaigrette

with granny smith apple, toasted almonds, watercress & orange vinaigrette

with prosciutto, reggiano parmegiano and garlic croutons

with arugula, balsamic glaze, vidalia basil vinaigrette and reggiano crisps

roasted beets, lemon truffle vinaigrette, and shaved il pastore cheese

with kalamata olives, feta cheese, chickpeas, and sundried tomato vinaigrette

with brown butter, basil and sundried tomatoes

porcini & wild mushroom risotto, teardrop tomatoes and arugula herb pesto

with monterey jack polenta, scallion, cilantro and roasted red pepper cream

roasted garlic and white wine tomato emulsion

with romaine, radicchio, chic peas & sundried tomato vinaigrette

with a garlic rapini. oven roasted tomato and grilled portabello

with warm miso broth, sticky rice and sweet & sour cabbage

a chefs selection of today's accompaniments

with garganelli pasta in tomato parmesan cream, sweet sausage and broccoli rabe

three cheese au gratin potatoes and shallot-thyme butter

with wasabi pea crust, grilled baby bok choy and sesame lo mein noodles

with grilled baby carrots, peach cornbread & peach mango salsa

stuffed with apricot, goat cheese and almonds over jasmine rice with roasted baby vegetables and brandied reduction

with corn & sweet pea succotash, avocado and salsa and lime butter

braised lentils, wilted spinach, and smoked heirloom tomato sauce

with madeira sauce and gaufrette potatoes

mediterranean israeli couscous, grilled eggplant, roasted pepper salsa and kalamata vinaigrette

with jasmine & wild rice pilaf, summer squash ratatouille and dried cherry natural sauce

with fennel leek risotto and asparagus cream.

grouper, mussels, shrimp, scallop, new potatoes and lemon scented tomato basil marinara

with tropical couscous, mango salsa, orange coriander vinaigrette and crispy plantain