Ocean

WILD ATLANTIC HALIBUT
On Sesame Quinoa with Shanghai Tips and a
Szechuan Peppercorn Soy Reduction

SUSTAINABLE DAY BOAT STRIPED BASS
Seared Striped Bass Filet served with 
Celery Root Puree and Picholine Tapenade

DAY BOAT SEA SCALLOPS (MAINE)
Served on Spaghetti Squash, Carmelized Leek
and Creamed Leek Sauce

Farm

MOULARD DUCK
Breast of Duck Slowly Sautéed served
with Braise Red Cabbage, Watercress and
Fennel Puree and Blood Orange glaze

CHICKEN IN PUFF PASTRY
Free Range Chicken Breast in Puff Pastry with
Brussels Sprout Leaves and Herb Cream Sauce

GRILLED FILET MIGNON
Served with Celery Root Puree,
Pickled Fennel, Asparagus
Red Wine Reduction Sauce

LAMB SHANKS
Braised Lamb Shanks With Poblano Chili  Sauce

VEAL TENDERLOIN
With Celery Root Puree,Haricot Vert and
Veal Thyme Glaze