with Pecan whipped cream

lump and claw crab cakes fried and served over mixed field greens and topped with caper tartar sauce and fresh lemon zest

Arborio rice croquettes filled with with wild mushrooms, peas and parmesan cheese served over pork belly cream sauce

marinated Jumbo Shrimp, grilled and chilled, served on a bamboo skewer with tomato/horseradish vinaigrette on a bed of field greens

mixed field greens tossed with honey/balsamic vinaigrette and cherry tomatoes, topped with spun carrot

chopped hearts of romaine, toasted croutons and lemon/ anchovy dressing in a crispy parmesan cup

roasted heirloom beets marinated and served with green apples slaw, chevre cheese, and wilted spinach in a warm bacon vinaigrette

butter poached lobster claw and knuckle meat tossed with penne pasta and asparagus tips in a smoked cheddar cream sauce

panko breaded chicken cutlets fried and served over goat cheese mash, topped with a smoked bacon/cranberry pan sauce

grilled 8oz tuna steak sliced and served over caramelized fingerling potatoes, topped with roasted red peppers, kalamata olives, and grilled fennel, finished with balsamic reduction

twin 4oz beef tounedos served over sour cream mash and topped with wild mushrooms in a Dijon/Brandy cream sauce

pan seared jumbo sea scallops topped with BBQ pulled pork served with roasted potatoes and garlic braised broccolini