Meat and game

• Grilled steak (tenderloin, new York, rib eye) served with truffle bacon twice baked potato, roasted beets, steamed broccolini and horseradish demi glace
• Grilled choice of steak with savory corn bread pudding, red pepper caper sauce and crab butter with tarragon
• Traditional osso bucco with saffron risotto, roasted Portobello, roasted mira poix and braising reduction
• Grilled wild boar ribs with roasted winter root veggies, arugula salad and a sweet sage sauce
• Grilled elk striploin with squash raviolis sautéed spinach and dried fruit demi glace
• Espresso rub rack of lamb with garlic mashed potato, steamed asparagus and mushroom demi glace
• Grilled veal chop with a wild rice pancake, haricot vert, roasted tomato-chipotle demi glace and fried onions
• Pork tenderloin rubbed with cumin, served with a black bean mango salsa, roasted chayote squash, tomatillo sauce and cotija cheese
• Grilled buffalo new York served with herb blue cheese polenta cakes, sautéed spinach, caramelized onions and roasted shallot mustard sauce
• Elk meat loaf on a bed of horseradish mashed potato with steamed broccoli, mixed green salad and dried fruit BBQ sauce
• Pork t-bone with a maple-dijon glaze over sweet potato-shaved brussel sprout hash and parsnip-chive puree
• Stout Braised Baby back ribs with a molasses ginger bbq sauce, sweet potato and artichoke hash and swiss chard slaw
• Grilled Lamb Top sirloin served with couscous and lentil pilaf, grilled pepper and eggplant stack and balsamic roasted shallots
• Seared Pork Tenderloin with spiced apple cornbread, warm bean salad, grilled leek and sherry-mustard jus
• Grilled Tenderloin over soba noodles with snow peas, carrot, pepper a hoisin butter sauce and grilled pineapple
• Rack of Lamb dusted with coco-chile spices served over a hominy paella with a sangria reduction
• Grilled Lamb t-bone over black and white quinoa, French baby carrots, fresh arugula and fennel with persimmon relish
• Grilled Elk striploin over horseradish mashies, roasted brussel sprouts, acorn squash and bourbon sauce
• Grilled Pork T-bone with maple-mustard roasted sweet potato, chorizo-leek stuffing, green beans and chipotle-apple sauce
• Grilled Buffalo Tenderloin over Lobster raviolis, phyllo wrapped asparagus, roasted carrots and truffle cream sauce
• Veal Scallopini over barley pilaf with fava beans and an apricot-olive white wine sauce
• Tenderloin grilled and served over Yukon gold potato-poblano mashies grilled peppers, roasted patty pan squash and pineapple salsa
• Rack of lamb on a bed of watercress-arugula salad, spicy tomato gazpacho sauce, chervil crème fresh and Lump Crab garnish
• New York steak grilled with peach-habanero sauce, quinoa pilaf and seared plantains
• Indian BBQ Pork Tenderloin roasted sweet potato, grilled fennel and pineapple

Seafood

• Pan seared halibut over forbidden rice stir fried veggies and miso ginger sauce
• Grilled wild salmon filet over porcini mashed potato with grilled pepper and squash and balsamic glaze
• Traditional paella shrimp, mussels, sausage, saffron rice and crostinis
• Wild striped sea bass with roasted acorn squash stuffed with olive and red pepper risotto and steamed broccoli
• Lump crab cakes on a bed of mache and frisee salad with roasted beets and Yukon gold potato and a pine nut sauce
• Achiote dusted jumbo shrimp on southern grits with creole tomato sauce and fried okra
• Jumbo scallop napoleon, pancetta, basil, tomato over papardelle noodles with maple roasted brussel sprouts and caper-shallot-white wine sauce
• Seared Alaskan Halibut with cilantro rice, vegetable tortilla lasagna and a caramelized onion-orange-oregano sauce
• Seared Arctic Char topped with a papaya-sausage-onion marmalade over grilled red potato and summer squash
• Alaskan Salmon, stuffed eggplant, Yukon gold potato, roasted tomato and curry sauce
• Seared Scallops over angel hair pasta with a saffron tomato sauce, asparagus and parsley pesto
• Arctic Char seared over acorn squash stuffed with mushroom ragout, topped with red pepper marmalade and hazelnut sauce
• Prosciutto wrapped Sablefish with a grilled veggie tart, roasted fingerling potato and romesco sauce
• Grilled Mahi-Mahi with mango-mustard glaze, sautéed swiss chard, roasted purple potato and seafood salsa
• Seared Monkfish on a parsnip puree, chanterelle and morel mushroom, roasted baby squash and marsala-butter sauce
• Chilean Seabass stuffed with prosciutto and basil over roasted garlic mashies and a porcini beure blanc
• Seared Day boat Scallop served with mango-lime rice, chile relleno , chayote squash, tomatillo cream and cilantro salad
• Alaskan Halibut baked with herbs in a crepe wrapper over mixed lentils and babaghanoush
• Seared Ahi Tuna served with sesame soba noodles in a wonton bowl sautéed green beans and red miso sauce
• Black Cod Pad Thai over rice noodles with bok choy slaw and grilled Japanese eggplant
• Mahi-Mahi wrapped in a banana leaf over zucchini noodles, nappa cabbage, shitake mushroom topped with a banana salsa
• Fresh water Walleye cracker crusted and served with purple potato, asparagus and fresh tarragon tartar sauce
• Wild Alaskan Halibut topped with basil-orange-fennel compote, roasted fingerling potato and sautéed mixed baby greens
• Wild Alaskan Salmon marinated in curry served over lime-ginger basmati rice, sugar snap peas and oyster mushroomsv

Poultry and Fowl

• Grilled airline chicken breast with wild rice pilaf a mushroom tarragon sauce and gruyere gratin
• Herb coated Cornish game hen- off of the bone- with a plum and chayote squash slaw and wild rice
• Seared Duck breast topped with raspberry chutney over an arugula panzanella salad and grilled butternut squash
• Seared Duck breast and leg confit with cranberry mascarpone ravioli, roasted cauliflower, roasted beets and walnut brown butter
• Grilled Airline chicken breast-braised in lavender-honey-ancho chilies over Spanish wild rice pilaf roasted vegetables and red pear-reisling puree
• Half Cornish game hen with a faro and plum stuffed pepper, chive spaghetti squash and shallot thyme jus
• Seared Breast of Goose with spinach gnocchi, sautéed broccolini, seared artichokes and butternut sage sauce
• Seared Muscovy Duck breast on a Basil-mint risotto cake, sautéed spinach, roasted yellow tomato and a fresh cherry-cassis glaze
• Grilled Pheasant breast on lemon-pepper pappardelle noodles and rustic tomato-caper-eggplant caponata
• Mahi-Mahi wrapped in a banana leaf over zucchini noodles, nappa cabbage, shitake mushroom topped with a banana salsa
• Fresh water Walleye cracker crusted and served with purple potato, asparagus and fresh tarragon tartar sauce
• Wild Alaskan Halibut topped with basil-orange-fennel compote, roasted fingerling potato and sautéed mixed baby greens
• Wild Alaskan Salmon marinated in curry served over lime-ginger basmati rice, sugar snap peas and oyster mushrooms