Hand Rolled Braised Beef Short Rib Raviolis with San Marzano Tomato Sauce, Sweet Yellow Pepper Coulis and Grated Parmesan

Salad of Boston Bibb and Belgium Endive with Carrot Ribbons, Warm Toasted Pistachios, and Za’atar Lemon Vinaigrette

Grilled Local Hog Snapper Laced with Fresh Peach Bruschetta,

Israeli Cous Cous, and Eggplant-Tomato Gratin

Quenelles of White chocolate Mousse, Fresh Blueberry Compote, and Citrus Crème Anglaise

Seared Pork Belly and Roasted Fennel Bulb with Bing Cherry Chutney over Creamy Polenta

Asian Pear and Snow Pea Salad with Cilantro and Ginger Sweet Grape Tomatoes

Entrée

Roasted Rack of Lamb with Pickled Vegetable-Arugula Slaw,

Yukon Gold Potato-Leek Gratin, and Mint Bordelaise Sauce

Playful Chocolate-Nutella Fondue with Cheesecake Stuffed Strawberries, Marshmallow, and Fruit for Dipping 

Oysters 2 ways:  A Tasting of Oyster Stew with Caramelized Leeks, and Classic Oysters Rockefeller with Pernod

Baby Arugula, Oven Roasted Tomatoes, Mozzarella Pearl Halves,

Crispy Smoked Bacon, Balsamic Vinaigrette and Evo Panko Crunch

Pan Seared Faroe Island Salmon, Buerre Rouge Sauce, Balsamic and Rosemary Roasted Grapes,

Braised Artichoke Bottoms, Sauteed Shiitake Mushrooms and Basmati Rice

Carrot Cake with Lime Cream Cheese Frosting Golden Raisin Crème Anglaise

Seared Foi Gras with Pear butter Brioche Toast, Almond-Fig Chutney, and Demi-Glace

Chilled Asparagus Vichyssoise with Main Lobster Salad

Pork Picatta, Risotto Milanese, Italian Style Spinach,

and Roasted Julienne Red Peppers Laced with Lemon-Caper Sauce

Peanut Butter Pie and Tiramisu Brownie Wedge with Kahlua Sauce

Sauteed Fresh Local Shrimp in Red Chile Escabeche

with Grilled Red Onions, Fresh Field Peas, and Garlicky Basmati

Heirloom Tomato and Basil, Carpaccio of Prosciutto and Cantaloupe Balsamic Glaze

Roasted Stuffed Beef Tenderloin with Baby Spinach, Sweet Red peppers,

Shiitakes, and Gruyere Cheese on Demi-Glace.  Petite Twice Baked Purple Bliss, Roasted Baby Carrots

Chocolate-Orange pecan Pie with Sugared Raspberries, Chocolate Dipped Mandarins, Cardomon Anglaise

A Sauteed Crab Cake with Lemon Dill Sauce and A Sauteed Salmon Cake

with Green Goddess Sauce on Roasted Corn Salsa, Grilled Avocado Salad

Duck Confit and Belgium Endive-Bibb Salad

with Red Wine Poached Pear, Warm Toasted Pine Nuts, and Blood Orange Vinaigrette

Milk Poached Chilian Sea Bass, Farrow and Quinoa, Sauteed Swiss Chard, Sun-Dried Tomato Buerre Blanc

Chocolate Lasagna:  An Oreo Base with Layers of Chocolate Mousse, Chocolate Ganache,

and White Chocolate Mousse with Raspberry-Crème Anglaise

Boneless Braised Beef Short Rib over Hand Rolled German Spätzle with Smoked Tomato Gravy

Romaine Hearts and Baby Lettuces with Warm Pork Belly Croutons, Avocado,

Charred Shallots, Candied Almons, and A Roasted Yellow Pepper Vinaigrette

Grilled Local Triggerfish and Seared Sea Scallops on Wild Rice

with Pine Nuts & Dill, Vegetable Souffle Port Wine-Citrus Glaze

Fresh Peaches & Bing Cherries “Foster Style” Over Vanilla Bean Ice Cream in A Martini Glass