Sauce

white & black sesame encrusted yellowfin tuna served with rainbow carrot & spinach rice noodles drizzled with pink peppercorn ginger aioli

frenched split chicken breast rubbed with rosemary, thyme & garlic served atop a portobello & roma tomato ragu with rosemary orzo pasta & roasted tomato basil coulis

seared scallops with a plantain & sweet corn risotto, sauteed pattypan squash & plum reduction

french beans, portobello mushrooms, pattypan squash, grape tomatoes & lavender flower sauteed with herbs de provance tossed with linguini in a sherry cream sauce topped with asiago cheese

carved porcini dusted beef tenderloin with a dijon-brandy veal demi glace, sour cream & chive potato pancake & sauteed portobello mushrooms

crab meat encrusted salmon filet served with sauteed petite asparagus tips and bearnaise sauce

sauteed veal cutlets served alongside bourbon creamed sweet corn, pan fried sweet & purple potatoes & garlic-sage compound butter

grilled d'anjou pears, maytag blue cheese, toasted walnuts & grape tomatoes tossed with baby spinach and a burgundy vinaigrette

parmesan cheese with a creamy caesar dressing & garlic asiago croutons

skewered tenderloin, mandarin orange segments, roasted cashews, red onion & julienne rainbow carrots with a rice wine vinaigrette

chevre goat cheese, toasted almonds, julienne carrots & grape tomatoes with a basil-grape emulsion

grape tomatoes, red onion, cucumber & asiago cheese with a burgundy vinaigrette