Blue crab and wild caught, gulf coast shrimp, sweet corn fritter, cilantro and lime cream.

Maryland oysters, baby spinach, cream, sambuca and Parmesan cheese.

Oyster mushrooms, Perigord cheese, apple-wood smoked bacon and chives in a crisp tart crust.

Gulf of maine lobster tail, Dijon, tarragon and truffle cream and gruyere gratine.

Chopped maple leaf farm duck breast, root vegetable puree, apple cider and espellette gastrique.

Mixed greens with tomato and cucumber relish, watermelon radish and sesame soy vinaigrette.

Petite hearts of romaine, signature Roquefort dressing, Armagnac raisins, candied walnuts and crispy pancetta.

Roasted berkshire pork loin marinated in brandy, brown sugar and garlic, butternut squash puree, fall vegetable medley and pan jus.

English peas, asparagus and shiitake mushrooms with a champagne and saffron cream sauce.

North Atlantic sea scallops, Argentinian red prawns, sweet potato puree and ancho chile beurre blanc.

Hickory smoked duck breast, bourbon and Michigan cherry reduction, parsnip puree and green lentils.

All natural chicken breast with spinach, sage, asiago, Parma ham, marinated tomatoes and burrata.

8 oz. Center barrel, all natural, prime aged filet of beef, gorgonzola and sherry cream, black garlic puree, foie gras bon bons and sweet onion rings.

Tender beef medallions sautéed in a pan sauce of Cognac, shallots, parsley, veal stock, butter, Dijon and signature dauphinoise potatoes.