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Tempura Fried Gulf Oyster Beignets over Gingered Leek Fondue, Sambal Remoulade
French Green Lentils, Applewood Smoked Bacon, Potato, Coconut Creme Fraîche
Wilted Red Cabbage and Granny Smith Apple Slaw, Whole Grain Mustard Bechamel
Field Greens, Grape Tomatoes, Applewood Smoked Bacon, Fried Goat Cheese, Roasted ShallotRed Wine Vinaigrette
Candied Walnuts, Maytag Bleu Cheese, Roasted Bartlette Pears, Balsamic Vinaigrette
Garlic, Onion, Prosciutto Ham, Fresh Sage, Marsala Wine, Provelone Cheese, Spinach, Fried Polenta
Court Bouillon Poached Jumbo Shrimp, Grilled Baguette, Fennel ScentedTomato Sauce Bouillabaisse, Saffron Aioli
Fresh HorseradishPotato Puree, Carrots Glaces, Soy Lacquered Pearl Onions
Potato Dumplings with Baby Arugula, Shallots, Shitake Mushrooms, Gruyere Cheese
Celeriac Puree, Button Mushroom Ragout, Lemon Brown Butter, Capers
Rice and Gulf Shrimp Escabeche Salad with Spicy Pickled Vegetables, Smoked Paprika-Oregano Oil
Cold Honeydew and Cantaloupe Melon Soup Scented with Lime and Fresh Mint
Baby Arugula Salad with Poached Bartlette Pears, Toasted Walnuts, and French Comte Cheese
Panko Breaded Soft Shell Crab over Summer Salad of Field Greens, Cucumber, Roasted Tomato and Poblano, Red Onion, Chipotle Pepper Remoulade
Roasted Chicken Salad with Red Grapes and Toasted Pecans, Confit Tomatoes, Crumbled Maytag Blue Cheese
Red Wine Braised Beef with Onions, Garlic, Carrots, Olives, Creamy Macaroni Gratin
Oven Roasted Atlantic Salmon over Tomato Concasse Charred Sweet Summer Corn Relish with , Avocado
Crispy Confit Duck Leg over Vegetable Bayaldi, Roasted Parisienne Potatoes, Sherry Vinegar Duck Stock Reduction
Gruyere Cheese and Caramelized Onion Stuffed Boneless Pork Chop over Butter Braised Cabbage, Parsley Potatoes, Sauce Charcutiere
Brochette of Sea Scallops with Artichokes on Eggplant Caviar, Citrus Tabouleh, Caper-Rosemary Brown Butter
Stuffed Eggplant with Ratatouille Provençale on Grilled Asparagus, Fresh Tomato Sauce, Fried Spinach