| Rosemary and Pine Honey Marinated Lamb Chop and Crispy Oxtail |
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Boursin lentil ragout peppercorn lvory |
| Lump Blue Crab Broiled Idaho Trout |
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Heirloom tomato and preserved lemon risotto arugula beurre blanc |
| Blackberry and Sage Marinated Muscovy Duck Breast |
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Black barley with caramelized pears and walnuts apricot maple poultry reduction |
| Braised and Glazed Angus Beef Short Rib |
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Pancetta and cheddar whipped potatoes beef sauce naturale |
| Achiote Grilled Kurobuta Pork Chop |
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Fresh avocado and black bean corn salsa pasilla chili sauce and crispy seared pork belly |
| Melange of Baby Romaine, Arugula and Grilled Frisee |
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Parmigiano reggiano, soppressata toasted almonds, cucumber haystack roasted red pepper vinaigrette |
| Le Belle Farms Foie Gras Torchon |
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Palisades peach chutney, brillat-savarin brie cinnamon toast |
| Elk and Sweet Potato Stew with Tart Cherries |
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| Olathe Sweet Corn Cream |
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