with cocktail and mignonette sauces

with potato pancakes, cracked pepper and chives

with taro root gaufrettes

with a tian of hamachi, cucumber, avocado, and crispy capers, with housemade pickled ginger

with seared bay scallops

with Maryland crab wonton and pepper confetti

with roasted shiitake mushrooms and baked goat cheese

with baby spinach, gorgonzola, canadied pecans, hearts of palm and endive with zinfandel vinaigrette

with micro greens and poppyseed dressing

with parmigiano reggiano

with green lentils, braised potato and a melange of baby vegetables

with meyer lemon beurre blanc, warm tri-colored potato salad, French beans with shallot parsley vinaigrette

with arugula and tomatoes or choice of sides

filet of beef and kurubuta pork with a trio of sauces

with venison chop au poivre, lemon-thyme marinated quail and smoked duck

with truffled mashed potatoes and roasted vegetable napoleon

served with sauteed gnocchi, sweet white corn, porcini mushrooms and a cherry balsamic glaze

with green tea noodles and Asian vegetables with coconut red curry sauce

with sauteed rock shrimp, asparagus risotto cake and sauce antiboise

with lobster spinach orzo and sherry morel mushroom sauce

with shallot parsley vinaigrette and smoked tomato beurre blanc

with a trio of sauces

grilled green and white asparagus; crispy tofu with ginger soy; napoleon of vegetables; melange of baby vegetables; gingered snow peas

wild mushroom sauce, grain mustard sauce, au jus, peppercorn sauce, bearnaise sauce

melange of baby vegetables, gingered snow peas, roasted Napoleon of vegetables, truffled mashed potatoes, tiny braised potatoes au gratin, pommes frites

with Boston bibb lettuce salad buttermilk dressing and shaved icicle radishes

with seared scallops, wild mushrooms, pear tomatoes, asparagus and ginger beurre blanc

with buckwheat blinis, truffled scrambled eggs and smoked Scottish salmon

with jumbo lump crab, capers, lime and micro basil

with lobster, shrimp and jumbo lump crabmeat

with roasted root vegetables, wilted arugula and port wine sauce

with truffled mashed potatoes, ragout of fava beans, English peas, morel mushrooms, pear onions and asparagus with red wine syrup

with a tempura prawn, wasabi mashed potatoes, Asian slaw and a duo of sauces

with green and white asparagus, truffled parmesan fries and bearnaise sauce