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WITH BUTTER POACHED LOBSTER AND CHIVE OIL
WITH BURRATA, PROSCIUTTO, CONFIT TOMATOES AND AGED BALSAMIC
WITH TOASTED HAZELNUT VINAIGRETTE
WITH WILD FIELD MUSHROOMS AND ITALIAN PARSLEY
WITH SAGE BUTTER AND SHAVED PARMESAN
WITH BASIL AIOLI AND BALSAMIC-TOMATO RELISH
WITH DIJON MUSTARD, RED ONIONS, AND PARMESAN FLAT BREAD
WITH DAIKON, PICKLED GINGER, AND YUZU-PONZU SAUCE
WITH AVOCADO, HORSERADISH FLAN, AND TOMATO GLAZE
WITH YUKON GOLD POTATO PUREE AND HONEY GLAZED CARROTS
WITH PEA PUREE, ASPARAGUS, AND WILD MUSHROOM BUTTER
WITH GULF SHRIMP, CLAMS, AND LOBSTER BROTH
WITH SUMMER VEGETABLES, PUREE OF ZUCCHINI AND PISTOU EMULSION
WITH ASPARAGUS, PARMESAN AND CRISP PARSLEY
WITH ORZO PASTA, GREEN OLIVES, AND SWEET PEPPER ROMESCO
WITH SAUTEED RAPINI, CIPOLLINI ONIONS, AND GOAT CHEESE POTATOES
WITH CREAMY PARMESAN POLENTA AND NICOISE OLIVES
WITH CRUSHED TUSCAN POTATOES AND ARMAGNAC-PEPPERCORN SAUCE
Marinated Strawberries, Vanilla Panna Cotta, Aged balsmaic
Classic Cheesecake, Linzer Crust, Seasonal Fruit Compote
Almond Brown Butter Cake, Salted Streusel, Vanilla Blueberry Swirl Ice Cream
Creme Fraiche Sauce, Vanilla Ice Cream, Pecan Streusel
Flourless Chocolate Cake, Espresso Lady Fingures, Milk Chocolate Biscotti, Dulce De Leche Ice Cream
Jivara Milk Chocolate, Sugar Cookie Shell, Raspberry Preserves, Tahitian Vanilla Bean Ice Cream
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