| Daikon Sesame Salad |
|
with Thinly Sliced Atlantic Fluke |
| Seared Artisan Foie Gras |
|
with Roasted Grapes and Toasted Brioche |
| Curried Dungeness Crab Salad |
|
with Papadums |
| Duffys Early Girl Tomato Soup |
|
with an Arancini and Pesto |
| Crispy Skinned Gilt-Head Bream |
|
Bream with Roasted Red Pepper and Maitake Mushrooms |
| Dayboat Sea Scallop |
|
with Squid Ink Pearl Tapioca and Hollandaise |
| Monterey Bay Baby Squid Stuffed |
|
with Pine Nuts and Candied Eggplant on Sweet Garlic Puree, Drizzled with Sauce Verte |
| New England Skate Wing |
|
with Artichoke Grenobloise |
| Warm Autumn Foragers Salad |
|
with Crisp Niman Ranch Pork Confit |
| Liberty Farm Duck Breast |
|
with Twice Fried Tarragon Potatoes and Forelle Pears in Red Wine |
| Wild Troll Caught King Salmon |
|
Salmon with Hearts of Palm, Sweet Corn and Chanterelles |
| Ravioli |
|
Ravioli with Sautéed Porcini and Fava Beans in a Parmesan Wild Mushroom Broth |
| Wild Atlantic Striped Bass |
|
Bass with Orzo and Lobster Red Wine Sauce |
| Wisconsin Veal Tenderloin |
|
with Delicata Squash and Forbidden Rice |
| Boneless Lamb Loin |
|
with Cumin Scented Carrot Puree and Chick Pea Fries |
| Niman Ranch Rib Eye |
|
Served Rare with its own Hachis Parmentier Potatoes and Rutherford Red Wine Sauce |
