Baby arugula and shaved Parmesan.

Lemons, shaved ice and horseradish cocktail sauce.

Wasabi tobiko, chives, ponzu emulsion and nori dust.

Fenny Bay oysters, shallot confetti mignonette

Buckwheat blinis, sieved eggs, red onion, capers and creme fraiche.

Citrus cookie, braised duck leg, pears and apples.

Porcini, shiitake and oyster mushroom veloute.

Gruyere cheese gratinee.

Little gem lettuce, Spanish anchovies and garlic crostini.

Watercress, Bartlett pear, dried cranberries, Brie and sherry vinaigrette.

Toybox tomatoes, Hobbs' bacon and Sonoma blue cheese.

Heirloom tomatoes, micro basil and balsamic droplets.

Jumbo blue crab meat, bay shrimp tri peppers confetti, orange segments, Boston lettuce and tarragon vinaigrette

Served with a choice of style.

Farrol Perlato and kale compote, bearnise beurre blanc, fennel and tomato salsa.

Brussels, napa and sweet pepper slaw, cannellini beans, florida rock shrimp, pecan pistou.

Roasted mini gold potatoes, sauteed portobello, spinach, apple sider demi-gloss

Rissling, pork belly and juniper berry sauerkraut, dijonnaise and steamed purple potatoes

Horseradish crust, celeriac remoulade, crushed golden creamer potatoes, cabernet reduction.

Roasted potatoes, artichoke hearts and wild mushroom, tarragon butter.

Saffron pearl couscous tabbouleh with pine nuts, lime, mint and cilantro, harissa aioli, yam puree and curry lamb jus.

Applewood smoked bacon, caramelized sweet onions and sherry gastrique.

Red quinoa, toasted almonds, duck confit ravioli, mango chutney and bitter orange bigarade sauce.

Linguini, Manila clams, rock shrimp, bay scallops, black mussels and oregano-fennel pork sausage.

San Marzano roasted tomatoes, oyster mushroom, kalamata olives, brussels sprouts, artichokes and feta cheese

San Marzano tomatoes, basil and pecorino cheese.

Linguini pasta, manila clams, rock shrimp, chorizo, chili flakes and oregano.

Ragout of blue lake beans, smoked bacon, onions, tomato compote, white sweet potato puree and pork belly. Gluten-free.

White navy beans, green and yellow squash, roasted red peppers, rock shrimp and basil pistou. Gluten-free.

Roasted free range chicken, mushroom pudding, thumbelina carrots, spinach, white truffle oil and sauce suprem.

Vanilla bean ice cream and cherries jubilee.

Maple Frangelico frosting.

Caramelized Tahitian vanilla custard.

Vanilla ice cream and fresh market berries.

Fresh Brewed Iced Tea