223 South Elm Restaurant

with tomatoes, cucumbers and croutons in a port apple orange vinaigrette

balsamic syrup, roasted garlic egg salad and thai red curry ketchup

with spinach blue cheese pesto and mustard orange greens

with chilled dashi infused rice puddin', shoyu chile syrup, pickled basil jicama salad and curry mayo

with asian garlic red curry fish sauce, marinated cucumbers and wasabi caviar mousse

with basil grape tomatoes, olive tapenade and parmesan crostini

with rehydrated cherries, roaring, forties blue, marcona almonds, winter spice croutons and molasses vanilla bean vinaigrette

with chives, orze and truffle essence

with spiced pecan brittle and pomegranate vinaigrette

with goat cheese truffle vinaigrette

with pumpkin tarragon mustard, crispy, pancetta and port cinnamon foam, warm lavender honey mirin

with baby lettuce in balsamic vinaigrette

with black pepper cumin mustard, stewed summer greens lyonnaise and hawaiian sea salt

with truffled tarragon vermont white cheddar spread and mango champagne sauce

with accompaniments

with pimentos, melange of lives and artichoke parmesan crostini

with "yabba dabba do" potatoes, black truffle butter and horseradish chantilly

spiced butternut squash, asparagus, and a pureed raisin butter

with stir fried shitake herb cous cous, golden raisin reduction and aunt jane's red pepper jelly

with buttery wild rice, blue cheese creamed fennel, and curry ginger mustard

with tenderloin with yukon gold croquettes, crab spinach salad and sauce bordelaise

yukon gold gratin, braised onion, fennel cole slaw & white truffle pesto bechamel

with little neck clams, swiss chard, vegetables, buck wheat noodles and lobster scented fume

with truffled rock shrimp risotto, parmesan laced spinach, saffron apple cider broth and lemon mayo

with parmesan tobacco fries, red wine sauce, and bascon green tomato relish

with 7 beans baked, lump crab ceviche and pimento chive hollandaise

stuffed breast and confit of leg and thigh with shitake pimento quiche and onion cream

with whole grain mustard glaze, sweet potato gateau, dried salad and truffle apple sauce

with italian rustic lentils, swiss chard, brandied red eye sauce

with parmesan spinach twice cooked potato, balsamic bacon shallot jam and rich natural reduction

mashed blue cheese sweet potatoes and cumin roasted garlic emulsion

risotto, wilted organic spinach and roasted banana emulsion

with basil, oil asparagus and tomato stew

with each course for a supplement charge