A trio of char-grilled sliders served with caramelized onion, house-pickles, tomato and peppercorn remoulade.

Duck confit served over bruschetta and topped with bruleed peach jicama relish.

Lightly seared tuna with sesame, scallion, ginger, avocado puree with potato gaufrettes.

Pan-seared crispy veal sweetbreads served over a medley of caramelized cipollini onion broth glazed garden vegetables, spring onion, and wild mushrooms.

Thinly-sliced fillet of beef served with house-made crostini, truffle oil, arugula salad, and roasted garlic aioli.

Romaine lettuce tossed with garlic Caesar dressing and topped with house-made focaccia croutons, julienned portabella mushrooms, and grape tomatoes.

Marinated 6 oz center cut filet, served with grilled avocado, tomato, Vidalia onion and portobello mushrooms atop a bed of romaine hearts with basil dressing.

Mixed greens dressed in balsamic and white truffle dressing, served with tomatoes, English cucumbers, and red onion.

9 oz filet of salmon served over wilted spinach, sauteed asparagus, braised fennel, oven-roasted tomato, boiled egg and bearnaise sauce.

4 baby lamb chops served with spring onion, fresh mint almond pesto and couscous with olive oil, herbs, garlic, lemon, braised fennel, and tomato confit.

16 Ounces USDA prime boneless rib-eye steak served with caramelized onion Yukon mashed potatoes, cipollini reduction, spinach, and sauteed beech mushrooms.

Potato crusted salmon served over spinach, shallots and roasted tomatoes with lemon caper beurre blanc.

Chilean sea bass with purple risotto, white asparagus cream and sauteed spinach.

Boneless sous vide chicken breast with garden herb stuffing, served with wild mushrooms, ramp couscous and fresh English peas.

Sear-roasted duck breast with basmati rice, duck confit and a candied ginger poached plum salad.

14 Ounces bone-in rib-eye steak served with olive oil-whipped yukon mashed potatoes.

Seared roasted breast of chicken, peas and carrot rice pilaf, sauteed arugula and roasted garlic rosemary gravy.

Marinated and grilled boneless rib-eye served with sesame green beans, caramelized onions, and teriyaki sauce.