Duet of asparagus, blue crab stock, jumbo lump crabmeat.

With a trio of dipping sauces.

Mixed greens, tomatoes, shaved fennel, carrots, and a champagne vinaigrette.

Romaine lettuce with caesar dressing, parmesan shavings, and garlic croutons.

Grilled chicken.

Seared salmon or shrimp

Brioche toast points, wild mushrooms, lobster Pernod cream sauce.

Marinated shrimp, calamari, and sea scallops over mixed field greens with citrus dressing.

Seared chicken breast with eggplant, olives, relish, sun-dried tomatoes, pine nuts, and feta cheese.

Maple leaf duck fried rice, ginger demi sauce.

Sweet corn and hearts of palm mache salad, cactus pear vinaigrette.

Polenta cake, braised red swiss chard, and cranberries, saffron sauce.

Yukon gold mashed potato, tiny french green beans, garlic, and peppercorn brandy demi sauce.

Pepper-seared, ragout of Roma tomato, kalamata olive, rosemary baked sweet potato, sauteed baby spinach.

12 oz. certified Angus with twice baked potato and market vegetables cabernet reduction.

Provolone cheese, bacon, honey mustard, and chips.

Certified Angus burger served with chips and topped with bacon and a choice of provolone, American or Havarti.