Organic greens, radicchio, belgian endive, vine tomato, English cucumber and Patterson's apple.

Garnished with locally cures pit ham.

French helix snails, lemon, parsley and rainwater Madeira.

Chevre cheese and jalapeno crostini.

Tarragon, port wine and fresh cream with fresh fennel.

Rich pacific escolar grilled over an avocado and cilantro relish, a very rich fish.

Gulf shrimp, rock lobster, roast duckling, locally smoked ham, escolar in arborio rice with saffron.

Choice aged beef with a bouquet of crimini mushrooms.

Braised shoulder with cream.

Thinly sliced and sauteed with capers and white vine.

In a south African lobster sauce.

Over semolina couscous and fresh cream.

Over heirloom tomatoes and aged Wisconsin grana.

Choice tenderloin of angus beef garnished with petite rock lobster.

Black river falls blue, French chaum, leclare-cumin and ten-year aged Wisconsin cheddar.

Almond sponge layers, frangelico and chocolate buttercream.

Tangerine, clementine-guava, cranberry, pineapple-rum, blueberry, lemon-pear and Tahitian vanilla and chocolate.

Rich pate sucre, glazed almonds and cranberry coulis.