Seared and served in a coconut broth with Asian pears, fennel fronds, cilantro and finished with Chile oil and lime juice.

Broiled in garlic butter, finished with croutons and parmigiano-reggiano.

Seared Hudson Valley foie gras served on creamed corn johnnycakes with a pine nut crumble, blueberry pan sauce and garnished with green sorrel.

Glazed with sweet soy and chili over creamy chickpea puree with pickled peppers and onions, cashews and chives.

Breaded and seasoned oysters, weisenberger grits, country ham beurre blanc and green onions.

Sauteed shrimp in red eye gravy with broadbent country ham, cremini mushrooms and tomatoes, served over weisenberger grits and finished with parmesan cheese.

Bibb lettuce tossed in basil-Dijon vinaigrette, topped with melted brie cheese and toasted almonds.

Charred beets, goat cheese, arugula, quinoa and orange segments with a chestnut vinaigrette.

Roasted chicken breast tossed in creme fraiche with apples, sun-dried cranberries, currants, celery and red onion. Served with cranberry-walnut toast and spicy pecans.

Grilled chicken breast with stacked romaine, bacon, tomatoes, green onions, avocado and stilton blue cheese dressed with Dijon vinaigrette.

Charred beets, goat cheese and orange segments on arugula and quinoa a chestnut vinaigrette.

Romaine lettuce tossed in blue cheese vinaigrette with stilton and walnuts.

Bibb lettuce tossed in basil Dijon vinaigrette, topped with melted brie and toasted almonds.

Red romaine and red sorrel, sliced gala apples with a banyuls vinaigrette, shaved KY tomme and toasted buckwheat.

Blackened halibut and butter-poached lobster in a spinach tortilla with celery leaves, lettuce, pickled carrots and remoulade.

Panko-breaded and fried Atlantic cod on baguette with srirach aioli, dill pickle, red onion and bibb lettuce.

Black hawk farms ground chuck, caramelized onions, lettuce, tomato and habagardill pickle on brioche bun.

Housemade shaved roast beef with gruyere cheese, horseradish crema and rosemary jus on ciabatta.

Pulled pork, white Barbeque sauce and grilled pineapple on brioche.

Aka don craig xxxix - grilled and served over creamy farro and delicata squash.

Sun-dried tomatoes, fall squash and grilled cremini mushrooms tossed in roasted garlic and chili oil, finished with balsamic reduction, pine nut gremolata and pecorino romano.

Herb ricotta gnocchi with a medley of root vegetables in a white wine veloute.

Over sweet potato puree with shaved brussels sprouts, roasted garlic aioli and a red wine plum sauce.

Sauteed shrimp in red eye gravy with country ham, cremini mushrooms and tomatoes served over creamy weisenberger grits. Garnished with parmesan cheese.

Seared verlasso salmon with an almond and pistachio crust on wilted spinach and rice, finished with cipollini onions and a tomato and chive beurre blanc.

Grilled Colorado lamb with potato au gratin, haricot vert and glace de viande.

Grilled chili rubbed tenderloin, ricotta gnudi, maitake mushrooms and tuscan kale in a damson plum and red wine sauce with pepita aioli.

Black hawk farms ground chuck, caramelized onions, lettuce, tomato and habagardill pickle on brioche bun. Served with steak fries.

Delicata squash, crispy brussels sprouts and carrots with saba and sprouts over a sunflower seed risotto.

Pan seared and served with sorghum braised collards, grilled sweet potatoes and fried shallots with fresh cilantro and red cabbage microgreens in a tom yum broth.

Grilled tenderloin, asparagus, crisp fingerling potatoes and sage beurre blanc, topped with prosciutto and parmigiano-reggiano.

Pan roasted airline breast, creamy Northern white beans with prosciutto, cartelized broccoli, radicchio, aged balsamic vinaigrette and parmigiano reggiano.

Herb encrusted center-cut loin chop with a compote of new potatoes, asparagus, smoked bacon and shiitake mushrooms in a rosemary-vermouth reduction.

Braised and served with housemade cavatelli, parsley, Portuguese olive oil and French feta in a caramelized tomato jus.

White chocolate, tart cherries, warm bourbon sauce.

Spongecake, chocolate mousse, espresso buttercream, bourbon espresso syrup, chocolate espresso swirled ice cream.

Brown butter-almond crust, dark chocolate ganache, blood orange curd, lemon curd and toasted almonds.

Anjou pears, caramel, pear and riesling sorbet, candied orange zest.

Lemon mousee, raspberry preserves, lemon curd and citrus chiffon cake.

Flourless chocolate cake served warm with toasted marshmallow and a triple chocolate ice cream.

Caramelized vanilla custard with caramel sauce.