| Wild Mushroom & Onion Stew
Toasted Gruyère Crouton |
|
| Baby Field Lettuces
Lemon and Thyme Vinaigrette |
|
| Smoked Duck and Spinach Salad
Brown Butter Texas Pecans, Cave Aged Blue Cheese, Lingonberry Vinaigrette |
|
| Rain Drop Farms Heirloom Tomato Salad
Arugula Pesto, Ricotta Salata, Smoked Sea Salt |
|
| Caramelized Sea Scallops
Coconut and Sweet Thai Chili Sauce |
|
| Jumbo Lump Crab Cake
Lemongrass, Napa Cabbage Slaw, Dynamite Sauce |
|
| Grilled Artichoke and Jumbo Lump Crab
Oven Dried Tomatoes, Frisée and Black Olive Vinaigrette |
Shrimp and Chicken Pad Thai
Rice Noodles, Tamarind, Cashews, Scallions
Yellow Tail ‘Niçoise’
Fingerling Potatoes, Broccolini, Tomato, Capers, Tapenade
Alaskan Black Cod
Yellow Curry Velouté, Potato, Carrot and Onion Stew
Australian Barramundi
Crab, Potato, Bacon and Fennel Hash
Tasmanian King Salmon
Prosciutto, Kabocha Squash, Mushrooms, Arugula
Hawaiian Number One Tuna
Togorashi Spice, Shiitake Mushroom Salsa, Sticky Black Rice, Homemade Pickled Ginger
Prime New York Strip Loin, 10 oz.
Roasted Mushrooms with Madeira Cream
Chef John Brand 