Sage buerre noisette
Aged cheddar and BBQ glaze
Marsala mascarpone and pancetta
Hoisin glaze and snow pea picks
House cured salmon and chive aioli
Tender duck, port and cherry
Blackened trout and creole aioli
Green onion soubise
Truffled sweet potato puree
Sundried tomato creme
Shaved parmesan and cracked black pepper
Green chili and queso fresco
Wasabi potato croquette, ginger-mango salsa and a sweet soy glaze
Imported cheeses, olives, cured sausages, pickled vegetables, crackers and flatbreads.
Red flame grapes, candied nuts and cheese
Filet of elk and grissini
Balsamic caramel, candied pine nuts and bordeaux cherry
Fennel, smoked chicken, walnut brittle and grapes in cloud
Russet, Yukon gold, sweet potatoes, fresh herbs and cheese
Smoked gouda, wasabi, bacon, cheddar, roasted garlic and white truffle
Creamy carnaroli rice, green pea, wild mushroom and saffron
Corn and cheese Rice Pilaf with toasted orzo, aromatics and fresh herbs
Anise, extra virgin olive oil and shallots
Fresh herbs, sweet cream butter and parmesan
Bourbon and brown sugar
White wine and melted garlic
Seasoned and grilled
Horseradish mashed potatoes, grilled asparagus and balsamic glaze shallot
Wild mushroom ragout, scallion soubise and polenta cakes
Jade rice, coconut cream and sauteed shoestring vegetables
Black beans, rice, fried plantain and tropical salsa
Tomato chutney and fresh oregano
Cilantro goat cheese, pico de gallo and black bean sauce
Caramelized root vegetables and parsnip frites
Gorgonzola, pepper bacon and Barolo demi-glace
Apricot pearl onion chutney and whole grain mustard glaze
Coconut-ginger sauce and sriracha