THYME ROASTED RACK OF VEAL WITH A FRICASSEE OF SALSIFY, ARTICHOKES, OYSTER MUSHROOMS, AND FAVA BEANS


SLOW ROASTED RACK OF LAMB WITH OLIVE MASHED POTATOES, BRAISED PARSNIPS, AND LAVENDER SAUCE


SEARED FILET BEEF TENDERLOIN WITH HORSERADISH POTATO GRATIN, PORTWINE SAUCE, AND SEASONAL MARKET VEGETABLES


HICKORY SMOKED BEEF TENDERLOIN WITH TRUFFLE MASHED POTATO, ROASTED SHALLOTS, AND REDWINE BUTTER


CRISPY YOUNG CHICKEN BREAST STUFFED WITH TARRAGON, PARSNIP POTATO PUREE, AND SEASONAL VEGETABLES


BRAISED BEEF SHORT RIB WITH MASHED YUKON GOLD POTATOES, BROILED ASPARAGUS, AND RED WINE SHALLOT SAUCE


PAN SEARED BREAST OF YOUNG CHICKEN, AND CREAMY HERB POLENTA WITH PORTWINE JUS AND SEASONAL MARKET VEGETABLES


HOMEMADE LINGUINI WITH SMOKED PORK TENDERLOIN, CHANTERELLE MUSHROOMS, BABY SPINACH, HOUSE SMOKED HAM AND CREAMY PINOT NOIR SAUCE


HERB CRUSTED SEABASS WITH CORN WAXBEAN RAGOUT AND CREAMY DILL LOBSTER SAUCE


HERB POACHED SOLE AND ATLANTIC SALMON ROULADE WITH CELERY ROOT ARTICHOKE RAGOUT AND CHAMPAGNE SAUCE


CRISPY FILET OF BRANZINO WITH HERB VINAIGRETTE, ROASTED FINGERLING POTATOES, AND SAUTED SPINACH


HOISIN GLAZED SEABASS WITH LEMONGRASS, COCONUT GINGER MISO BROTH, AND CORN SPRING ONION RAGOUT


CLASSIC GERMAN BRAISED BEEF ROULADE WITH PICKLES, BACON, ONIONS, AND HERB MASHED POTATO


CRISPY PAN SEARED DUCK BREAST WITH BRAISED RED CABBAGE, PREZELDUMPLINGS, AND SWEET PORTWINE REDUCTION