Sampling of Entrees

Herb Crusted Filet Mignon with Blueberry Port Sauce, Morel and Foie Gras Wontons and Sweet Corn Custard

Chilean Seabass w/ Herbed Potato Cake, Porcini Buerre Blanc, Grilled Asparagus and Sundried Tomato Compound Butter

Braised Beef Short Ribs w/ Horseradish Potato Puree and Red Zinfindel Reduction

Dover Sole Timbale w/ Scallop and Lobster Mousse, Tempura Snow Peas, Parsnips, Truffles and Lemon Butter Sauce

Grilled Eggplant Stuffed with Fava Bean and Olive Mousse, Intensity Greens, Roasted Giant Asparagus and Lemon Hazelnut Vinaigrette

Mesquite Grilled Venison Rack Chop with European Pheasant Roulade, Chantrelle Mushrooms, Apple Smoked Bacon and Roasted Butternut Squash Risotto, Rosemary and Spiced Cider Reduction