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with maryland blue crab
with gorgonzola croutons and white truffle citronette
with roasted beets, honey and orange zest vinaigrette
with a roasted garlic aioli
with maytag blue cheese, candied walnuts and pears
with charred tomato salsa, tomatillo-avocado salsa and sour cream
with garlic, white wine, chili flake, tomato and grilled bread
with scottish smoked salmon and herbed mascarpone cheese
with asian slaw, wonton crisps and wasabi vinaigrette
with sour cream mashed potatoes, gorgonzola butter, port wine sauce and crispy onion straws
with crispy potato cakes, pea tendrils, aged goat cheese and port wine glaze
pan-roasted chicken breast and confit leg with creamy parmesan polenta, baby vegetables, lemon gremolata and roasted chicken jus
with an mixed herb-gruyere potato gratin, baby zucchini, patty pan squash and huckleberry gastric
with coconut red curry broth, carrot-zucchini-mint salad, ginger yogurt and roasted peanuts
with saffron risotto, chilled gazpacho and chive oil
with basil pesto, roasted garlic cream, spring peas and shaved parmesan cheese
with roasted wild mushrooms, asparagus, and white truffle oil
with roasted sweet potatoes, braised collard greens and michigan peach chutney
with mixed berry compote and whipped cream
with vanilla bean ice cream
with pistachio ice cream and lemon syrup
with salted caramel and cashew brittle
with creamy butterscotch sauce
with banana caramel
with toasted coconut-graham cracker crust and fresh blackberries
with lavender sugar shortbread
with peanut butter-fudge swirl ice cream and warm fudge sauce
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