Chef Jared Desind, fresh pappardelle pasta, bolognese meat sauce, and pecorino romano.
Wild mushroom risotto with king trumpet mushrooms.
Potato leek soup, creme fresh, crispy fried shallot.
Citrus cedar-plank salmon, braised baby bok-choy, and citrus Jasmin butter rice.
Smoked yellow tail nicoise salad, grilled marinated olives, boiled button potatoes, and french long beans.
Wine poached yellow tail, lemon balm compound butter, and garlic and pearl onion.
Fresh summer salad.
Chimichurri rib-eye, roasted potatoes, and grilled summer squash
Coconut cream of broccoli, saute broccoli florets, creme fresh, and toasted pine nuts.
Pineapple upside down bread pudding, Luxardo cherry, and caramel tweel.
Black and white bread pudding with toffee crumble.
Scorched persimmon and cinnamon bread pudding with vanilla ice-cream