Organic french a-line cut breast of chicken ~ stuffed under the skin with french brie, a confit of local pears & fig jam pan roasted ?finished in the oven to crispy skin served in a light lemon spiked pan au juice over fresh peas spiked wild ?3' grain rice.

Semi boneless ½ duckling "twice cooked"- pulled meat of duck breast with sauté locally grown organic wild mushrooms with melted leeks and fresh herbs enhance this creamy risotto served with a agave crispy skin flash fired duck leg, for a contrast in texture to drive the palate wild.

Fillet of scottish wild salmon-wrapped in thinly slice parma prosciutto pan browned and roasted to succulent tenderness with braised fennel bulb finished with a hint of cream & pan roasted new potatoes.

Wild caught hawaiian butter fish (escalar) painted with a glaze of miso, a hint of tamari soy, & fresh clementine - charcoal grilled and served with pan roasted baby bok choy topped with a warm coulis of charcoal grilled vegetables.

Jumbo lump crab steamed in a light butter sauce with diced vine ripened tomatoes & slivered, scallions sandwiched between a light puffed pastry topped with jumbo shrimp, all drizzled with a light tomato basil champagne cream.

Lamb chops (3) perfectly grilled (psistaria) greek style served over orzo with roasted tomato, Fresh leaf spinach, and imported feta &a small greek village salad with local organic tomato.

Organically raised elk painted with a smoky black strap & citrus marinade fire grilled over natural hardwood charcoal.

Simply hardwood charcoal gilled to your preference withg sauce béarnaise.