Braised Short-Rib and Foie Gras Ravioli with Wild Mushrooms, Garlic Spinach and a Veal Reduction
Butternut Squash Puree with Local Blue Crab
Asian Spiced Tuna Tartar with Avocado and Wasabi Crème Fraîche
House-Made Duck Sausage for a White Bean and Wild Mushroom Cassoulet
Southern Fried Chicken Biscuits with Country Gravy
Pecan Encrusted Soft-Shell Blue Crab with a Dill Honey Mustard
Long Island Peking Duck: Confit Leg and Rendered Breast with Roasted Winter Squash and Molasses Scented Duck Jus
Spiced Cream Cheese and Jumbo Lump Crab Encrusted Grouper on a Crisp Potato Cake with Wilted Watercress and a White and Red Wine Butter Sauce
Schnitzel: Pan-Fried Mustard Rubbed Veal Chop with a Fried Egg and Tomato Hollandaise
Pan Roasted Maine Lobster on Potato Gnocchi with a Grapefruit Butter