Poached Halibut in a Whiskey, Bourbon and Scotch Sauce

Salmon with Lemon, Garlic, Shallot, Parsley and Jalapeno Emulsion

Steamed Mussels, Yukon Gold and Blue Potatoes with Lemonrass Potato Sauce

Octopus Ceviche with Citrus Viniagrette

Escargot with Grilled Ramps, Brussels Sprouts, Chanterelle Mushrooms, and Yuzu

Braised Pork Belly, 2005 Chanson Clos de Beze Pinot Noir

Sauteed Pork Chop with Tomato Sauce and Feta Cheese

S.O.S. Creamed Chipped Beef with Toast and Potatoes

NY Strip with Red Wine Reduction, Beets, Truffles, Herbs

Charred Baby Eggplant, Braised Fennel, Tomatoes and Verjus Nage

Chicken Voulade with Garlic Cream, Pea Salad, Caramelized Peaches

Warm Chorizo and Cactus Salad with Queso Fresco

Snapper with Duck Confit, Daikon and Carrot Salad

Sauteed Chicken Livers, Clams, Cabernet Grapes, Wild Mushrooms, and Tendrils

Braised Duck Legs , Confit of Duck Breast, Squash Puree, and Foie Gras Vinaigrette

Chevre Mousse with Honey Mushrooms, Braised Radishes, and Basil

Calamari Steak, Scallops, Salmon, Shiitake, Shiso with Rice Noodle Salad

Salmon and Caviar, Shrimp Flan and Truffle, Celery Root and Shiitake

Adventurous, Nutty, American - Maine Dover Scallops with Pistachios

Deconstructed Flat Iron Steak, Mascarpone Bechemel, Tomato Sauce and Parmesan Crisp

Angel - Simple Scallop with Olive Oil

Devil - Scallop with Butter

Bouillabaisse