Herb Butter Beef Tenderloin served with an A1 Powder with an Herb Butter Shrimp accent, Grilled
Broccoli Steak, Colcannon Potatoes Scallion Curls

Seared Sea Bass topped with a Brown Butter Foam on a Bed of Pecan Sand, Corn Puree, Corn Hush Puppy, garnished with Celery Root "Bark" and Oyster Leaves.

De-constructed Beef Wellington with a Sherry Wild Mushroom Sauce garnished with Lattice Puff Pastry and Chives served with a Sweet Pea Mash and Sauteed Kale and Yukon Potato Medallions

Seared French Airline Breast Brushed with a Vincotto Wine Reduction topped with Bacon Jam served with Roasted Duck Fat Tarragon Fingerling Potatoes and Thyme Champagne Carrots garnished with Fennel Flowers

Grilled Salmon with a Kaffir Lime Lemongrass Cream, Barley Risotto, and Fresh White Asparagus Spears garnished with Brussels Sprout Puree and Golden Squash Shoots

Roast Tenderloin of Beef with a Horseradish Cream topped with Brandied Mushrooms, Roasted Fingerling Potatoes with Leeks and Goat Cheese, and a Red Chard Bundle filled with an Asparagus Ratatouille garnished with Brussels Sprout Puree and Crispy Carrot Ribbons

Seared Chicken Breast with a Rosemary Gin Cream Sauce topped with Dehydrated Lime Powder & Citrus Micro Greens served with a Butternut Squash Terrine, Brown Butter Roasted Pearl Potatoes, and Onion Balsamic Green Beans with Mushrooms and Parmesan Cheese.

Parmesan Lamb Chops with a Sour Cabernet Sauce resting on a Cauliflower Cake and Ouzo Mushrooms with a Cashew Pesto garnish with Parsley Oil and Micro Greens

Ginger Miso Butter Salmon with Forbidden Black Fried Rice and Broccoli Puree garnished with a Lemon Nori Salmon Skin Chip and a Butter dipped Radish sprinkled with Black Sea Salt

Grilled Chicken Breast with a Hearts of Palm and Tomatillo Relish garnished with Micro Edible Flowers and served with Carrot Soufflé, Fresh Asparagus Spears, and Cilantro Oil

Vegan Cilantro Corn Fritters with Indian Spiced Himalayan Rice and Sweet Tamarind Chutney garnished with Chickpea Sesame Crackers and Cilantro Micro Greens

Brown Sugar glazed Seared Salmon with a Herb Orzo Pilaf with White & Purple Potato Hearts, Pea Tendrils and Pomegranate Molasses with Parsley Oil

Braised pork Chop with Brandi Orange Glaze, Brulèed Orange Slices, Parsnip Purée, Sautéed Brussels Sprout Leaves and Corn Crème Brulèe garnished with Parsnip Chips and Edible flowers

Mozzarella Stuffed Chicken with Lemon Crème Fraiche and Honey with Root Vegetable Soufflé and
Green Cauliflower Steak

Brined Chicken with Herb Butter with Charred Lemon garnished with Petite Hearts Of Fire

Our flavorful Braised Beef Short Rib

Brined Chicken Breast with Fresh Peaches, Roma Tomatoes, Fresh Mozzarella, Pumpkin Pesto, Basil Oil, and Balsamic Glaze garnished with Fresh Basil

Beef Tenderloin with Brie Sauce and Raspberry Glaze - Vegetable Terrine, Black Garlic Duchesse Potatoes and Fried Leeks

Tilapia with Tomato Caper Relish - Garlic Lemon Yukon Potatoes and Haricot Verts with Herb Butter