Black grape, bosc pear, toasted pecan and Pecorino Romano on 10th st. Greens with balsamic vinaigrette.

Roasted beet, asparagus and arugula with goat cheese, roasted pine nuts and mustard vinaigrette on 10th st. Greens.

Jumbo shrimp tempura with wasabi and Asian dipping sauce.

Tuna tartare with toasted pine nuts, capers, apples, and red onion served with fresh crostini.

New Orleans crab beignet with remoulade sauce.

Fruit and cheese board with French, Italian and local cheeses.

With oven fried chips and basil tartar sauce.

Sea scallop st. Jacques with garlic and herb persillade crumbs.

With prunes and chilies.

With fresh thyme, garlic, onions, and white wine.

Rack from Peterson farms with rosemary red wine pan sauce.

Filet with shiitake mushroom and cognac pan sauce.