- Baklava Goat Cheese Tart With Fall Spiced Cherry Wine Reduction, Cinnamon Honey & Candied Pecans
- Pan Seared Scottish Salmon With Garlic Herb Butter Broccolini & Roasted Tomato Risotto
- Blue Crab Wedge Salad, Jumbo Lump Crab, Pickled Radish, Baby Beets & Hollandaise Vinaigrette With Orange Gastrique
- Same Salad
- Gold Band Oysters With Sweet Chili Lime Granita
- Same Baklava
- Imperial Caviar Plate With Egg White & Yolk, Toasted Brioche & Lemon Creme Fraiche
- Field Greens Salad With Honey Balsamic Vinaigrette, Julienne Carrots, Red Onion & Pecan Crusted Goat Cheese “Crouton”
- Roasted Winter Root Vegetable With Sage Vinaigrette
- Bone In Veal Chop With Chive Whipped Potatoes, & Roasted Seasonal Vegetables
- Shell Fish “Stew” Jumbo Prawns, Clams, Muscles & Roasted Vegetables With Cioppino Style Broth
- Jalapeno Cotija Pesto Grilled Shrimp
- Slider Station
- Herb Grilled Vegetable Platter
- Butter Poached Lobster With Beet Couscous
- Summer Heirloom Tomato Caprese Salad, Basil Pesto & Balsamic Reduction
- Strawberry Rhubarb Pie
- Chocolate Molten Cake With Raspberry Coulis
- Cold Smoked Duck Breast With Foie Gras, Roasted Wild Mushrooms, Spring Pea Puree, Blackberry Jus & Baby Mache
- Spicy Tuna Mango Sushi Rolls
- Chilled Beet Soup With Lemon Creme Fraiche
- Wild Mushroom From Canada
- Spice Cake Flan With Cajeta