Seafood
            
            Crab
            Maine crab cakes, tomato-basil coulis, garnished with grilled caponata
            Maine crab cakes fresh corn salad served on a pool of smoked pepper sauce
            Maine crab cakes with fennel slaw, roasted garlic and lemon aioli
            Maine crab cakes with braised spinach, tomato saffron broth topped with pipernade
            Maine crab cakes, Moroccan carrot salad, red curry jus
            Maine crab cakes with carrot and cucumber salad and chipotle sauce
            Lump crabmeat over spring asparagus ravioli with arugula, oven roasted tomatoes 
              and Fontina sauce
            Maine crabmeat salad with mango, cucumber, mint, coriander and 
              lime-coconut dressing
              
            Shrimp
            Grilled cumin scented shrimp roasted corn flan, tomato, cilantro and avocado relish
            Grilled jumbo shrimp over Spring pea ravioli in an Asiago cream sauce with oven
              roasted tomatoes and pea tendrils
            Grilled shrimp with tomato-basil broth on a bed of four cheese ravioli and small 
              dice ratatouille
            Roasted corn flan with grilled shrimp, tomato, cilantro and chili relish
            Chilled jumbo shrimp with couscous timbale and coconut curry lime dressing
            Chilled jumbo shrimp with celery root remoulade, roasted red pepper vinaigrette 
              and arugula oil
            Chilled tea poached shrimp, spicy peanut sesame noodles, daikon relish, 
              lotus root chips
               
            Lobster
            Lobster risotto with asparagus, truffle oil and frizzled leeks
            Lobster dark harbor in a lobster shell served with toast points
            Lobster Newburg served in a puff pastry shell 
            Lobster, fennel, citrus and hazelnut Blinis
            Lobster cocktail with a light lemon sabayon
            Steamed lobster dumplings with citrus glaze
            Open face lobster taco avocado, mâche and a trio of salsas
            Maine lobster in yellow curry jus garnished with Taylor Bay scallops, scallion pancakes
            
            Tuna
            Yellow fin tuna carpaccio with spicy greens and a citrus vinaigrette
            Grilled tuna paillard, daikon radish salad, ponzu dressing and wasabi oil
            Grilled tuna paillard, corn timbale, smoked red pepper vinaigrette and cilantro Oil
            Fresh tuna Nicoise salad, black olive aioli 
            Capri goat cheese tart with white beans, roasted tomato and smoked tuna bacon
            Sesame-seared tuna cake with mustard vinaigrette topped with parsnip chips
            
            Other fish
            Smoked trout with whipped horseradish cream, roasted beets, orange and 
              red onion salad 
            Pastrami cured salmon and smoked salmon on corn blini with caviar and crème fraiche
            Crisp potato cake, smoked salmon, sour cream and caviar
            Seared haddock atop a brandade cake black truffle vinaigrette and mâche
            
            Shellfish
            Seared scallops with vegetables risotto and scallion jus
            Spinach tagliatelle with seared scallops and fresh sage
            Grilled sea scallops on green herb risotto, frizzled vegetables, tomato and saffron jus
            Consommé of shellfish with quenelles in a nest of vegetables
            Smoked shellfish and new potato salad, parsley sauce 
            
            Meat
            Crispy duck confit with wild mushroom gateau, blood orange sauce and crackling salad
            Grilled duck breast savory fig and olive tart, wilted mizuna, sherry reduction sauce
            Pan roasted Muscovy duck breast, caramelized endive, green peppercorn sauce
            Terrine of foie gras, frisée salad, caramelized pears and grilled walnut bread
            Pan roasted pheasant breast, plum sauce, and crisped confit spring roll
            Fanned roasted pheasant breast with braised cabbage, and foie gras spaetzle
            Roasted orange and cumin marinated quail with a cous cous salad
            Southern fried quail with greens, spiced pecans, blue cheese, red currant vinaigrette
            Breast of squab, creamy polenta, pea greens with white truffle oil
            Chicken and basil sausage, tomato mozzarella salad
            Breast of capon “Saltimbocca” with sweet garlic and proscuitto crust and broccoli rabe
            Charred tenderloin of beef, truffle vinaigrette, foie gras
            Butternut squash risotto with pecorino, apple smoked bacon and sage
            Penne with gorgonzola, pancetta, roasted beets and walnuts
            Chorizo and Roquefort pipérade tart
            Sweet potato gnocchi, sage and prosciutto
            Warm balsamic glazed sweetbreads and artichoke salad, olive toast
            Ragout of braised rabbit with porcini mushroom, roasted tomato, rosemary and 
              pecorino over fettuccine
            
            Vegetarian
            Potato gnocchi with gorgonzola cream sauce, oven roasted tomato, 
              spinach and pine nuts
            Portobello, ratatouille and chevre terrine basil oil and aged balsamic vinegar
            Artichoke and mascarpone agnolotti braised spinach, sundried tomato, caramelized 
              fennel and Asiago cream
            Asparagus and Fontina crepes sweet onion sauce
            Goat’s milk blue cheese tart with dried cherries, spiced pecans and baby greens
            Arugula ravioli with grilled artichokes and cipolini onions, sun-dried tomato 
              and Asiago cream
            Wild mushroom and Gruyere tart with frisée herb salad and sherry vinaigrette
            Wild mushroom duxelle crepe torte with fresh tomato coulis
            Roasted eggplant timbale, curried coconut sauce, cucumber salad, papadums
            Wild mushroom ravioli with spring onion jus, peas, pancetta and crispy leeks
            Roasted red and gold beet carpaccio served with hazelnut crusted goat cheese, 
              frisée and citrus salad
            Individual ricotta and grilled vegetable tarts, spicy red pepper aioli, basil 
              oil and herb salad
            Warm spring onion and goat cheese tart with tomato coulis, chive oil and 
              herb salad
            Crisp mascarpone and herb polenta cakes with spring vegetable ragout and 
              Asiago chips
            Roasted vegetable and goat cheese terrine wrapped in grape leaves, 
              baby greens, red pepper jus, basil oil
            Wild mushroom and zinfandel risotto
            
            Soups
            
            Non-vegetarian
            Chilled cucumber soup, crab and jicama slaw and smoked chipotle chili cream
            Crab bisque with corn salad garnish
            Classic lobster bisque with lobster quenelles
            Spring asparagus soup with lobster, saffron crème fraiche and salsify chips
            Smooth white bean soup with lump crab meat and spicy red pepper syrup
            Spicy corn bisque garnished with grilled shrimp, chipotle cream and 
              corn bread croutons
            Black and white bean soup with shrimp quesadilla
            Curried crab bisque with crab and cucumber salad, crisp cellophane noodles
            Native corn bisque with lobster and avocado salsa, crisp blue tortilla 
              olive oil and fried ravioli
            
            Vegetarian
            Portuguese potato and kale soup 
            Roasted pumpkin soup with toasted pumpkin seeds and lime cream
            Three squash bisque with lime and frizzled ginger
            Fresh corn bisque with black bean salsa and red pepper cream
            Butternut squash bisque with apple confit
            Chilled rhubarb-ginger soup with lime crème fraiche
            Chilled spring pea soup with mint
            Spring asparagus bisque with petit parmesan flan
            cream of broccoli soup with tender broccoli florets
            cream of mushroom soup with herb aioli
            spicy tomato soup with garlicky croutons
            
            Salads
            Pear salad, Belgian endive, watercress, candied walnuts and creamy 
               Stilton Dressing 
            Beet, blood orange, walnut and arugula salad, citrus vinaigrette
            Red leaf and Boston lettuce marinated artichokes, red onion, 
            shaved Asiago and sherry vinaigrette
            Mesclun mix with a lemon thyme vinaigrette and pistachio crusted chevre
            Belgian endive and upland cress with Gala apple, Roquefort, candied 
              walnuts and balsamic vinaigrette
            Grilled asparagus and gold beet salad on a bed of red oak lettuce, 
            Manchego cheese and pomegranate dressing
            Bibb lettuce salad with almond crusted goat cheese, pickled onions, 
              haricot verts, 
            pear tomatoes and aged sherry vinaigrette
            Grilled jumbo shrimp, frisée, avocado, crisped Bermuda onion and 
              tomato coriander dressing
            Green and white asparagus with roasted red & yellow peppers on a 
              bed of greens 
            with a citrus vinaigrette, lemon garlic aioli and Parmesan crisps
            Mixed baby greens with avocado, red grapefruit and pistachio crusted chevre
            Asparagus salad with baby beets, tiny new potatoes and mustard vinaigrette
            Jumbo shrimp, avocado and grapefruit salad on Bibb lettuce with 
            toasted cumin vinaigrette and cilantro oil
            Mixed greens with citrus and spiced pecans
            Caesar salad with shaved parmesan and croutons
            Mesclun greens with crumbled chevre and toasted hazelnuts
            Sliced tomatoes with fresh mozzarella, basil and balsamic vinaigrette
            Salad of artichokes, red leaf, frisée and sherry vinaigrette
            Greek romaine salad with tomato, cucumber, black olives, oregano 
              dressing and Feta
            Frisée salad with haricot verts, white beans, yellow tomato, chevre crisps 
              and warm bacon dressing
            Mesclun greens with Tuscan croutons, crispy pancetta and 
              lemon-thyme vinaigrette
            Roasted fresh beet salad with a ginger-balsamic vinaigrette, 
              Fromage Blanc and cucumbers
            Salad of baby greens with a Reblochon (French cow’s milk cheese) crouton
            Field greens with goat cheese bruschetta, delicately dressed with 
              a strawberry rhubarb vinaigrette
            Watercress and Boston lettuce with marinated artichokes, red onion, 
              shaved Asiago and sherry vinaigrette
            Slow-roasted beet and goat cheese gateau with toasted walnuts and 
              a sherry-shallot vinaigrette
            Mesclun greens with crumbled gorgonzola, spiced pecans and roasted pears