Savoy

with fromage blanc and chive oil

with sweet Italian salsa

with sweet potato crepe and fig preserve

with sweet potato crepe and fig preserve and stone ground mustard

with shredded romaine, boiled egg, roasted pepper, and goat cheese mousse with horseradish spiked dressing

with passion fruit endive marmalade and baby greens

with chick peas, feta, greek olives, oven dried tomato, and red wine vinaigrette

with fig, pear, and Roquefort crouton dressed in lemon and olive oil

with charred red onion, shaved parmesan, candied almonds, and red grape vinaigrette

with potato, onion, green beans, tomato, and lemon truffle oil and parsley jus

with whole bean humus, grilled flat bread, cucumber, mint, feta, and watermelon salsa

with local shitake mushroom new potato crawfish salad and toasted shallot vinaigrette

with jalapeno grits, collards, and red pepper plum glaze

with truffled white bean puree, oven dried roma tomato, and provencal vinaigrette

with jalapeño vidalia tomato steak sauce, green vegetable, and great big onion rings

with cauliflower au gratin stuffed patty pan squash sautéed spinach, herbed bread crumbs, and pecan brown butter

with sweet potato puree, gingered cherries, and French green beans

with hand cut fries and béarnaise sauce

with farmers market ratatouille, sweet peppers, and pesto