Prepared over an open flame, served with fig and roasted garlic infused demi glace and rosemary herb oil

Presented on wasabi mash potatoes and miso beurre blanc

Prepared a la sous vide with tomato concasse

Prepared in lobster stock, creme fraiche and a touch of saffron

Our house stuffed grape leaves with fresh, pine nuts and heirloom rice draped in yogurt sauce and tahini

All loin cut sashimi grade ahi tuna pan seared in herb oil Accompanied by a mango cilantro vinaigrette

Panko crusted crab cakes sauteed in leek oil Accompanied by cajon remoulade

Pan fried crustacean cakes, grilled prawns and spring rolls served on a bed of lightly dressed mâche accompanied by a sweet raspberry fig reduction

Wagyu beef prepared a'la sous vide  with a revers sear, served over roasted sweet potato mash

Hand cut medallions prepared medium rare served over black truffle sauce Accompanied by classic buttery pommes puree and lobster garnish

Loin cut halibut, topped with panko and honey roasted almonds Accompanied by mustard-dill remoulade  sauce

Wild caught Alaskan salmon prepared a la sous vide Accompanied but wilted braised beluga lentils and a fig infused balsamic reduction

Free range chicken pan fried in clarified butter Accompanied by Asparagus risotto, and chanterelles

Prepared in a classic red wine demi glace Accompanied a celery root puree and braised vegetables

Wrapped in apple wood smoked bacon and poached a'la sous vide, finished a'la with pecan smoke Accompanied by truffle mashed potatoes and forest mushroom compote