Plated Lunch and Dinner

Poultry

• Asian brined chicken breast, Japanese black rice, roasted eggplant, baby bok choy, Asian watercress, and soy ginger
• Crispy Long Island duck breast, elderflower, honey glazed burdock root, pickled radish, snow peas, shaved fennel confit, and sour cherry sauce
• Duck a l’orange, Japanese black rice, and pine nuts, dried cranberries, Chinese broccoli, and baby bok choy
• French-cut chicken breast with bordelaise sauce and crispy onions, truffle mashed potatoes, and roasted asparagus
• French-cut chicken breast , roasted Peruvian potato, baby vegetables in w/saffron remoulade
• French-cut chicken breast, corn grits cake, haricot vert, and tomato confit in a light creole sauce
• Herb-roasted chicken in an apple calvados sauce with carrots and sweet potato mousseline, and roasted baby vegetables
• Pan-seared chicken breast stuffed with wild mushroom mousse demi-glaze, and sautéed spinach and fingerling potatoes

Seafood

• American bass, Japanese black rice, roasted eggplant, baby bok choy, Asian watercress, and soy ginger
• Bronzini in a brown butter beurre blanc sauce, celeriac puree, and baby vegetables
• Bronzini in a caponata sauce, saffron rice, and roasted baby vegetables
• Chilean sea bass with corn nage sauce, celery root mousseline, and roasted fall vegetables
• Coriander rub ahi tuna, puree of Okinawan potato, burdock root, turnip, baby Brussels sprouts, maitake mushrooms, and red miso dashi konbu glaze
• Ginger-glazed wild striped bass, shaved fennel, carnival cauliflower, celeriac puree, and apple ginger broth
• New England butter-poached lobster, Tuscan kale, wine-poached Peruvian potato, fava beans, fennel, Jerusalem artichoke, and crème de anisette
• Pan-seared bronzini, garlic-braised Tuscan kale, mélange of baby vegetables, and smoked corn consommé
• Pan-seared red snapper in a beurre rouge sauce, saffron rice, and roasted baby vegetables
• Roasted Chilean sea bass, celery root mousseline, romanesco cauliflower, couscous, royal trumpet mushrooms, pickled baby beets, and citrus beurre blanc sauce
• Sea bass with wilted frisée, brown butter beurre blanc sauce, baby vegetables, and celeriac puree
• Steamed soy ginger halibut with Asian vegetables infused with garlic coriander oil, and steamed purple potatoes
• Wild salmon in a beurre blanc sauce, with fingerling potatoes, pickled beets, and baby vegetables
• Wild salmon in a corn nage sauce, with wild rice succatash and roasted asparagus

Meat

• 12 oz. filet mignon, truffle sauce, roasted baby root vegetables, and truffle mashed potatoes
• Bone in ribeye steak with wild mushroom sauce, potato gratin, and asparagus in a hollandaise sauce
• Braised short ribs, mashed Okinawan sweet potato, baby carrots, and artichoke hearts
• Lamb duo of roasted rack of lamb and braised lamb shank, with mint-scented glazed cello carrots, goat cheese potato puree, and red wine sauce
• Pan-roasted wagyu beef tenderloin, roasted bone marrow, chanterelle mushrooms, rhubarb, haricot vert, and porcini mushroom sauce
• Truffle-crusted veal chops, morel mushroom sauce, fingerling potatoes, and cream of spinach

Vegetarian

• Baked artichoke and tortellini casserole
• Farfalle pasta with roasted Japanese eggplant and squash
• Herb cheese ravioli with wild mushroom cream sauce
• Mixed grain and vegetable casserole
• Vegetable terrine with yellow pepper coulis
• Wild mushroom Wellington, brie, and wild mushroom sauce