Sequel

with micro greens, fresh tarragon, citrus infused tobikko caviar and homemade green goddess dressing

on a toasted onion roll with aged white cheddar cheese, bread & butter pickles and traditional condiments

with tropical fruit salsa

with felno salami, hidden springs creamery "red stone robust" cheese, mediterranean olives and grainy dijon mustard

with banana pancake, golden kiwi relish, and blueberry syrup

with new orleans style etouffee

with brioche croutons

with mizuna greens, pistachios, georgia peaches, fresh goat cheese and passion fruit vinaigrette

with white quinoa, cucumbers, red beets and sherry-shallot vinaigrette

with marinara, crispy eggplant and ricotta salata

with chorizo-sweet corn hash and charred tomatillo sauce

with baby arugula, french beans, red bliss potatoes, sweet corn, serrano ham and harissa vinaigrette

pan braised with tomatoes, spanish olives, capers and white rice

with roasted vegetable and applewood smoked bacon orecchiette pasta salad, grilled asparagus and hollandaise sauce

with chanterelle mushrooms, fava beans, roasted fingerling potatoes and wild mushroom sauce

with lamb stuffed cabbage rolls, roasted garlic mashed potatoes and red wine demi glace

with shiitake mushrooms, chinese long beans, calamari and star anise-green tea broth

with cinnamon scented fuji apples, grilled figs, braised rapini, foie gras and bing cherry coulis

with hibiscus gelee and watermelon sorbet

chocolate cake with dark chocolate glacage served with espresso ice cream

served in rose wine-peach elixer

benedictine, farmhouse stilton and cypress grove "purple haze"

papaya, mango, pineapple and lime served with roasted cashews and Tahitian vanilla ice cream

and homemade rhubarb marmalade with molasses and walnut conserve

miniature savarin with devonshire cream & blackberries; "Pain surprise" with vanilla pastry cream & strawberries