Chefs choice: cured meats pate crostini pickled vegetables spicy mustard peach proscuitto arugula balsamic reduction.

Roasted peach gorgonzola.

Basill, lemon and shaved fennel provencal dipping sauce.

Local mixed greens st andre brie granny smith apple balsamic dressing.

Asian greens daikon cucumber ume scallion dressing.

Baby arugula feta cucumber tomato red onion kalamata olive greek dressing.

10 butter lettuce smoked bacon anjou pear gorgonzola tomato sherry vinaigrette.

Maine lobster cognac mascarpone chive martinshof, gruner vertliner lobster and austria.

White bean salsa verde slow roasted tomato corvidae, lenore, syrah and washington state.

Panko encrusted pork loin chilled vegetable salad ponzu sauce.

Arm summer vegetables housemade pesto lemon rosemary mashed potato.

Rosemary mashed potato gorgonzola butter aged balsamic reduction sliced portobello.

White wine garlic parsley lemon.

Yam puree sauteed local mixed greens port wine reduction.

Rosemary mashed potato white wine caper cherry tomato sauteed local mixed greens.

Cucumber salad sesame seed napa cabbage ume scallion sauce.

Vanilla ice cream.

Berries, honey and bee pollen.

Mascarpone whipped cream and pistachio.

Wild maine blueberries.