Butter-Poached Lobster tossed with Remoulade, Celery, and Salted Almonds.

Marinated Hearts of Palm with Curly Endive, Roquefort Cheese and Citrus Dressing

Served with Mousseline Sauce, Potato Cake and Asparagus

Grilled Beef served with Bordelaise and Brown Butter Root Vegetables

Belgian Chocolate Mousse with Raspberries and Champagne Biscuits

Hard Boiled Egg, Red Onion, and Tomatoes tossed with Leaf Lettuce and Hot-Bacon Dressing.

Old-Fashioned White Beans slow cooked in Smoked Ham Hock Broth. Served with Pepper Relish.

Buttermilk brined Chicken dredged with Kentucky Kernel Flour. Served with Brown or White Chicken Gravy.

Naan Bread, Prosciutto, Carmelized Tomato, Arugula, Manchego

Fried Fingerling Potatoes with Soffrito and Garlic Aioli

Beet Root, Parsnips, and Sweet Potatoes with Chipotle Crema and Pepitas

Sauteed Spinach with Golden Raisins and Pine Nuts with Sherry Vinaigrette

Spanish Ham and Goat Cheese. Served with Tomato Jam

Steamed Shrimp and Mussels with Guanciale in Tomato and Saffron Broth

Red Wine Braised Short Ribs with Garlic Mashed Potatoes