gingered confit of duck wrapped in wonton on hydro watercress greens and green chili salsa verde

tossed in a lime and pepperoncini emulsion

spinach and feta baked in feathery filo dough with canal of tzatziki and herb oil

marinated roasted beets with red wine poached octopus on garlic tostones

lump crab and savory cilantro avocado salad stacked between beefsteak tomato with pickled ginger and sesame roasted garlic dressing

mixed greens with sliced tomato, cucumber, and Greek dressing with fried feta and toasted pine nuts

crisp romaine in house caesar dressing with toasted croutons and shaved Romano

baked chopped tomato and goat cheese with radicchio, baby arugula greens and aged balsamic

with crumbled horseradish crust on black truffle split pea risotto in balsamic beurr rouge

lemon potato crusted salmon with granulated mustard and fresh thyme cream sauce on garlic braised broccolini

with roasted red pepper yukon smash and sliced sauteed asparagus with minted cucumber emulsion

marinated beef tenderloin, pork tenderloin, and free-range chicken with house whipped potato and sauteed broccolini

herb roasted chicken with spanish sausage, roasted potato in a rosemary lemon demi glace

sofrito and lime grilled hanger steak with roasted corn and black bean salad and pineapple scallion potato souffle