Mashed potatoes, vegetables, and red wine sauce.

Finished with caper lemon butter sauce, with mashed potatoes, and sautéed vegetables.

Mashed potato, mixed vegetable, and lemon basil wine butter.

Asian brown sauce and mixed vegetables with a choice of jasmine rice or angel hair pasta.

Served with Asian slaw and spicy remoulade, and gluten-free.

Served over black beans with corn, chorizo sausage, and cilantro.

Served with sweet Chinese mustard and Thai green chili sauce.

Served with oven-dried tomato, eggplant, sautéed onion, and aged balsamic glaze.

Fois grass, cabbage, and plum sauce.

Served with Asian slaw and spicy remoulade, and gluten-free.

Tofu, mixed vegetables, basil, onion, mushrooms, garlic, tomato, olive oil, and parmesan cheese.

Mixed vegetables, mashed potatoes, and lemon basil wine butter.

Broccoli, parmesan cheese, and basil cream sauce.

Mashed potatoes, vegetables, and red wine sauce.

Asian brown sauce and mixed vegetables with a choice of jasmine rice or angel hair pasta.

Asian brown sauce and mixed vegetables with a choice of jasmine rice or angel hair pasta.

Asian brown sauce and mixed vegetables with a choice of jasmine rice or angel hair pasta.

Potato, onion, tomato, cilantro, jasmine rice, and Indian curry sauce.

Finished with caper lemon butter sauce, with mashed potatoes, and sautéed vegetables.

Mashed potato, mixed vegetable, and lemon basil wine butter.

Spring vegetables and robust tomato sauce.

Mixed vegetables, French fries, and country mustard sauce.

9 oz cab filet mignon topped with goat cheese and red wine sauce, served with duck-fat béarnaise, sautéed spinach, and a crispy potato cake accompanied by half a 1.25lb fresh Maine lobster with lemon wine butter.

Grilled chicken breast, sun-dried tomato, basil, broccoli, in a gorgonzola cream sauce, and parmesan cheese.

Spring vegetables, in a sage brown butter sauce, topped with sautéed spinach and crumbled goat cheese.

Spring vegetables, in a sage brown butter sauce, topped with sauteed spinach, and crumbled goat cheese.

Chanterelle, shitake mushrooms, tomato, herbs, and garlic in a cognac sauce.

Served over black beans with corn, chorizo sausage, and cilantro.

Fois grass, cabbage, and plum sauce.

Chanterelle, shitake mushrooms, tomato, herbs, and garlic in a cognac sauce.

Served with Asian slaw and chipotle tartar sauce.

Served with crispy pork belly, sauteed spinach, and Chinese five-spice glaze.

Served with sweet Chinese mustard and Thai green chili sauce.

Served with oven-dried tomato, eggplant, sautéed onion, and aged balsamic glaze.

Served with peach compote, honey fig sauce, and candied pecans.

Romaine lettuce, parmesan cheese, and garlic herb croutons.

Carrots, cucumber, beets, tomato, and champagne vinaigrette.

Applewood smoked bacon, tomatoes, almonds, gorgonzola crumbles, and blue cheese dressing.

Grilled chicken breast, sun-dried tomato, basil, broccoli, in a gorgonzola cream sauce and parmesan cheese.

Spring vegetables, in a sage brown butter sauce, topped with sautéed spinach and crumbled goat cheese.

Shrimp, shitake mushrooms, snow peas, sun-dried tomato, and basil in a champagne cream sauce, with a fresh 1¼pound Maine lobster.

Spring vegetables, in a sage brown butter sauce, topped with sauteed spinach, and crumbled goat cheese.

Grilled chicken breast, sun-dried tomato, basil, broccoli, in a gorgonzola cream sauce, and parmesan cheese.

Topped with goat cheese. Served with duck fat béarnaise, sautéed spinach, and roasted garlic mashed potatoes.

Breadcrumb and horseradish crust. Served with Port wine sauce and roasted garlic on a bed of sautéed spinach.

Served with caramelized pearl onions, prosciutto, and shitake mushrooms in thyme jus, over roasted garlic mashed potatoes, and sautéed asparagus.

Served with rosemary jus and over sweet pea-mint couscous risotto.

Cranberry-Madeira, Murasaki sweet potato puree, zucchini, asparagus, heirloom carrot, and chanterelle mushrooms.

Served with peach-chipotle vinaigrette and sun-dried tomato, asparagus, and shitake mushroom risotto.

Served with fig honey sauce, braised red cabbage, and mascarpone polenta cakes.

9 oz cab filet mignon topped with goat cheese and red wine sauce, served with duck-fat béarnaise, sautéed spinach, and a crispy potato cake accompanied by half a 1.25lb fresh Maine lobster with lemon wine butter.