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