with Butternut Squash Puree/Diced Andouille/Arugula

with Shaved Manchego and Brown Butter

Beef Wellington with Roasted Potato Spheres and Plum Red Wine Reduction

with Potato Puree/Corn Relish/Pickled Watermelon

with Warm Red Cabbage Slaw, Arugula, Pistachios

over Cannellini Bean Puree, Chive Oil, Microgreens

Spicy Tenderloin Tartare with Smoky Bacon Deviled Egg and Horseradish Crema

wrapped in twine with fresh Thyme

Jumbo Lump Crab and Smoked Gouda with Roasted Tomatoes

Quinoa & Braised Short Rib Stuffed Pepper with Manchego Cheese

Roasted Plum and Duck Confit Ravioli

with Jumbo Lump Crab Cake and Remoulade Sauce

with Jalepeno Aioli

with Roasted Red Pepper Chutney and Asparagus

New York Strip wrapped Fresh Asparagus with Sesame Seed Teriyaki Glaze

with Cane Syrup Glaze

Double Dark Chocolate Cookie with Cream Cheese Buttercream Filling, Roasted Mission Fig, Bourbon Milk Punch

Red Velvet Cake Bites with Cream Cheese Buttercream and Shaved Dark Chocolate

with Dark Chocolate Ganache

with Bing Cherry and Pistachio Dust

with Butternut Squash Puree/Diced Andouille/Arugula

with Shaved Manchego and Brown Butter

Beef Wellington with Roasted Potato Spheres and Plum Red Wine Reduction

with Potato Puree/Corn Relish/Pickled Watermelon

with Warm Red Cabbage Slaw, Arugula, Pistachios

over Cannellini Bean Puree, Chive Oil, Microgreens

Spicy Tenderloin Tartare with Smoky Bacon Deviled Egg and Horseradish Crema

wrapped in twine with fresh Thyme

Jumbo Lump Crab and Smoked Gouda with Roasted Tomatoes

Quinoa & Braised Short Rib Stuffed Pepper with Manchego Cheese

Roasted Plum and Duck Confit Ravioli

with Jumbo Lump Crab Cake and Remoulade Sauce

with Jalepeno Aioli

with Roasted Red Pepper Chutney and Asparagus

New York Strip wrapped Fresh Asparagus with Sesame Seed Teriyaki Glaze

with Cane Syrup Glaze

Double Dark Chocolate Cookie with Cream Cheese Buttercream Filling, Roasted Mission Fig, Bourbon Milk Punch

Red Velvet Cake Bites with Cream Cheese Buttercream and Shaved Dark Chocolate

with Dark Chocolate Ganache

with Bing Cherry and Pistachio Dust