with mango avocado salad.

with morel mushrooms and oyster sauce.

with ahi tuna, gold and red beets and wasabi mayonnaise

with grilled black mission figs and orange mascarpone.

with pomegranate-glazed peaches.

with blue crabmeat.

with smoked bacon, tobacco onions, stilton and dijon-herb vinaigrette.

With pickled red onions, arugula, pimiento coulis and basil bacon dressing.

With baby romaine, black olives, toasted walnuts, olive oil and sherry vinegar.

with seared foie gras over garlic potato cake, haricots verts, honey glazed carrots, spinach saute and sauce merlot.

with sage and red wine butter.

with grand marnier orange sauce, mustard spaetzle and red cabbage.

with roasted tomato petals and spinach saute.

with peanuts and scallions, capped with grilled shiitake mushrooms and served with asparagus saute.

topped with truffle butter and fried shallots and served with polenta fries, squash medley and chianti reduction.

with truffles and yellow tomato coulis.

with lemon beurre blanc.