Tossed in aged balsamic vinaigrette with candied walnuts, grape tomatoes, roasted bosc pears and crumbled buttermilk blue cheese.

Served with shaved bermuda onion and parmigiano-reggiano cheese.

Served with duck confit, emmentaler cheese, focaccia bread croutons and a splash of oloroso sherry.

Served with pickled roasted beets, fresh sage and lemon-brown butter emulsion.

Grilled pork belly pastrami over a saute of sauerkraut gnocchi with aged swiss cheese, sauce louis, and dark rye-caraway jus lie.

Bay style crab cake over sweet-n-sour bell pepper slaw with old bay aioli.

Gravlax sushi bar style served over sticky rice with sesame seaweed salad, spicy cucumbers, wasabi spiked flying fish caviar and crispy salmon skin.

Fried in a pistachio crust over a salad of water cress and fire roasted red peppers with pickled cipollini onions and a drizzle of lavender honey sauce.

Pan roasted breast and a red wine braised thigh of all-natural chicken over creme fraiche mashed red skin potatoes with exotic mushrooms, smoked bacon and balsamic glazed pearl onions.

Brisket over mashed winter root vegetables with melted snap beans, crispy sweet potatoes and country ham in carolina BBQ-wild turkey sauce.

Pacific cod and jumbo ecuadorian white shrimp simmered in champagne veloute served over boiled potatoes with garden peas, buttered cabbage and fines herbs.

Slow cooked venison, wild boar and pheasant over lindley mills stone ground grits with baby bella mushrooms, roasted tomato, fennel sausage and aromatic juniper-vermouth sauce.

Sterling silver New York strip over roasted garlic whipped russet potatoes, with lemony creamed spinach, green peppercorns and cognac spiked cafe au lait sauce.

Over roasted tomato soft polenta with asparagus tips, chive spaetzle, black truffle spiked wild mushroom bouillon and blue crab-fennel fondue.

Over savory steel cut oats "risotto" and wilted spinach with oven roasted brussels sprouts, glazed sweet potatoes and sweet spiced-maple bordelaise.

Baked in crisp phyllo pastry served over exotic spiced green lentils and citrus rice with shaved artichoke bottoms, roasted peppers, valbreso feta, picholine olives and lemon-tahini sauce.

Creme brulee with toasted walnuts and whipped cream.

Served warm with almond brittle, whipped cream and brown sugar caramel sauce.

Served hot out of the oven with pecan streusel topping and a scoop of vanilla bean ice cream.

Scoops of florida tangerine and ruby red grapefruit sorbets served with tangy lemon bars.

Terrine with raspberry sauce, vanilla bean chantilly and frangelico anglaise.

Served with seasonal fruit, nuts, and warm herbed crostini.