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