| Potato leek soup |
|
with braised pork belly and serrano chile |
| Hawaiian big eye tuna |
|
with pulped avocado, orange cells, pickled ginger and wasabi oil |
| Duet of Lazy Lady Farm organic cheeses |
|
with housemade honey crisp apple butter, raisin-pecan bread and balsamic cream |
| Grilled rabbit loin |
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with baby beets, local ramps and spicy carrot broth |
| Caramelized onion tart |
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with pickled beet salad and red wine syrup |
| Hearts of romaine |
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with marinated white anchovies, crispy garbanzo beans and grainy mustard dressing |
| Organic green and red leaf salad |
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with candied pecans, Maytag bleu cheese and balsamic reduction |
| Grilled Hawaiian red snapper |
|
with lemon scented orzo, crispy capers and micro radish salad |
| Black pepper crusted beef tenderloin |
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with herbed potato puree, wild mushroom ragu and merlot sauce |
| Cannelloni of Maui onions |
|
local baby bell peppers, organic ricotta cheese and red bell pepper broth |
| Organic Amish chicken |
|
with first of the season autumn vegetables, apple wood smoked bacon and savory chicken broth |
| Pan seared wild Alaskan halibut |
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with sun dried tomatoes, eggplant caviar, braised artichokes and citrus butter sauce |
| Grilled pork loin |
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with butternut squash puree, wilted greens, roasted nectarines and soy-maple syrup |
| Irish organic salmon |
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with seared Canadian foie gras, braised organic cabbage and foie gras sauce |
| Trio of Grains: |
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caramelized onion strewn toasted quinoa, green garlic studded pearl barley and chive Arborio rice |
| Butter poached lobster |
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with mitake mushroom & sweet pea fricassee, pea shoots and lemon nage |
