Jalapeno creamed corn, french green beans, fresh pico de gallo salad and tequila cream sauce.

Springer mountains airline chickenm, garlic cream cheese, whipped parsnip & cassava, charred broccolini, apple butter, jalapeno & tamarind glaze.

Rosemarry & smoked salt chopped pork loin, spicy sesame glaze, asiago & chive purple yukon potatoes and candied bacon brussels sprouts.

New zealand rack of lamb, butternut squash puree, sea urchin mole & red curry foam, roasted vegetables and cornmeal okra.

Slow- brasied overnight, served with roasted carrots, mascarpone & serrano pepper polenta, guajillo cherry & mushroom sauce.

Pan-seared shrimp & sea scallops, and ouille sausage, huitlacoche, shallots, fettucine noodles, bell pepper cream sauce.

Black truffle garlic chared pita bread.

Spicy sesame tuna, coleslaw, wasabi avocado mousse, coriander & ginger and wonton taco shell.

Organic avocado, goat cheese crumbles, woodford pico de gallo and cassava chips.

Guajillo chili hudson valley duck meatballs, tamarind & pineapple yellow curry, black truffle pate shavings and asiago puree.

Asiago toast, organic cherry tomato, roasted garlic, smoked salt and olive oil.

Blend of maine lobster, spanish caravinero, crab meat & honey sriracha sesame sauce and purveyor aioli.

Burbone teriyaki barbecue, blue cheese & port foam.

Spanish grilled octopus sauteed with spicy prosciutto, cauliflower & parsnip puree, wasabi avocado mousse, tamarind & yellow curry aioli.

Creamy remoulade and cilantro gremolata.

Maine lobster, four cheese filling, cilantro and heirloom pico de gallo.

Crispy skin cracking with purveyor aiolo & housemade sweet chili sauce.

Organic kale, field greens, peruvian sweet potatoes, sunflower seeds, feta cheese crumbles, bourbon & coriander dressing.

Baby organic iceganic iceberg lettuce, pecan smoked pork belly croutons, heirloom, tomata, maytag blue cheese & chive foam.

Organic watercress, avocado, citrus wedges, quail egg lemon & butter milk vinaigrette.

Red baby spinach, field greens, cucumbers, candied pecans, goat cheese crumbles, warm roasted fig maple vinaigrette.