Pure of red beets roasted gold beets with a field green salad dressed with a white balsamic vinaigrette topped with goat cheese, pickled red onions, shredded carrot, pickled bell peppers and candied spiced nuts

Mushroom risotto stuffed with lobster and Boursin cheese, breaded with panko bread crumbs and fried until golden brown. Finished with a roasted red pepper tomato sauce, shaved parmesan and served with garlic toast.

Herbed polenta infused with gorgonzola cheese, finished with roasted red pepper and tomato sauce. Served with garlic toast. Vegetarian-Friendly and Gluten-Free.

Twelve-hour short rib finished with a red wine jus, served with a horseradish mashed potato and seasonal vegetables. Gluten-Free.

Twelve-hour lamb shank finished with a grainy mustard herb demi, served with a sweet potato pave and seasonal vegetables. Gluten-Free.

Halibut topped with an olive tapenade, spinach and roasted tomato wrapped in puff pastry and baked until golden brown, finished with a leek and fennel cream sauce, served with a Roma tomato and basil risotto and seasonal vegetables.

Confit duck leg sauteed with onions and garlic, deglazed with red wine and finished with grape tomatoes and fresh herbs, served with white bean cassoulet and topped with shaved parmesan.