Sauteed duck and shiitake mushrooms tossed in a parmesan peppercorn dressing with romaine, avocado, and capers

Maple bacon, fresh tomato, romaine, and grilled french bread stacked with an avocado blue cheese dressing

drizzled with fig vinegar and olive oil

Mixed greens tossed with balsamic vinaigrette, dried cranberries, blue cheese and cucumber matchsticks

Hearts of romaine tossed with garlic croutons

Sliced on a bias and served with demi-glace and smashed potatoes

Falafel wrapped asparagus, gorgonzola polenta, roasted vine tomatoes, and fresh vegetable drizzled with olive tapenade

Fresh tomato, basil and garlic sauteed with a touch of olive oil tossed with penne pasta and romano cheese

Grilled chicken topped with pico de gallo and a tomato risotto

Drizzled with a soy buerre blanc, and served with spinach and gorganzola mashed potatoes

Served with mashed potato and vegetable, topped with skinny onion rings

tossed with spinach and roasted tomatoes

Topped with tomato basil buerre blanc served with roasted shallot risotto

#1 Hawaiian tuna served rare with Hajiki salad, sweet potato chips and a soy butter sauce garnished with pickled ginger and wasabi

Duck and foie gras sausage tossed with roasted duck cavatelli pasta, shiitake mushrooms, in a sage butter sauce

Salmon wrapped in fresh spinach, baked with a potato crust and served with a pernod tarragon buerre blanc

Grilled select chop from a heirloom Berkshire pig, topped with barbequed caramelized onions

Braised for hours with crimini mushrooms, plum tomatoes and roasted mire poix served with scallion and parmesan mashed

Sauteed sole drizzled with a tomato caper buerre blanc served with scallion and parmesan mashed

Grilled filet mignon in a pool of demi-glace topped with a mountain of pomme frits and saga blue cheese