• Seared scallops
• Parsley root puree
• Roasted butternut squash, parsley root and kabocha squash over caramelized polenta
• Veal stock drizzled around dish (can be omitted)

*Scallops

• 5 oz Alaskan halibut
• Seared and poached till cooked throughout
• Bed of rice noodles
• Vietnamese beef broth creates a very Asian flavor

-Flaky, buttery whitefish

*Halibut

• Mary's air-cooled chicken
• Leg meat used to make hash cakes
• Marinated and sauteed breast
• Celery root puree: celery root, milk, onions, thyme and black truffles

*Chicken

• Braised oxtail in a red wine/chx stock sauce
• Braised for three hours
• Butternut and acorn squash
• Lobster mushrooms
• Grated parmigianno

*Garganelli

• Ground leg and thigh
• Cooked three hours over low heat
• Tagliatelle pasta
• 100% spelt (less gluten)
• parmigiano-reggiano

*Tagliatelli

• Marinated overnight, seared and braised till tender
• Served atop couscous w/currants and almonds
• Comes w/ketfedes
• Tzatziki sauce (whole milk greek yogurt, cucumber, mint, touch of cayenne)

*Lamb Shank

• 28 oz Bone in
• No antibiotics or hormones
• Herb oil
• Charred brussel sprouts w/bacon (charred in wood and tossed with bacon fat)

*Ribeye for two

• Cannellini beans and chickpeas
• Seasonal veggies
• Accompanied by couscous, toasted almonds and currants

- Vegan

- Can minus nuts

*Moroccan Stew

• Sauteed Mediterranean sea bass
• Bouillabaisse made from lobster shells, tomatoes and fish bones
• Sauce is strained and reduced to a strong flavor
• Clams and mussels cooked in the sauce
• Potatoes, fennel and onions

*Branzino

• 6 oz filet
• Grilled and brushed with herb oil
• Truffle french fries (salt, truffle oil, parmigiano, chives)

*Filet