• Summer Gazpacho

  topped with grilled jumbo shimp and diced cucumber relish

• Grilled Lamb Popsicle

  with fresh asparagus wrapped in prosciutto di parma, on a bed of roasted red pepper sauce and sprinkled with toasted sesame seeds

• Roasted Hanger Steak

  crusted in dijon mustard and black peppercorns with a zucchini fritter, oven roasted tomatoes and topped with foie gras butter

• Summer Berry Tart

  mixed seasonal berry tart with a lemon curd creme fraiche, and crispy phyllo-almond crumble

• Seared Diver Scallop

  crusted in cornmeal and served on a bed of sweet corn succotash and pickled cherry peppers topped with lemon and black pepper cream

• Goat Cheese Salad

  fresh mache tossed in a red beet vinaigrette, fried goat cheese balls and pistachio crumbs

• Snake River Farms Pork Loin

  with a blue cheese potato gratin, fried parsnip chips, and tomato-fig jam

• Molten Chocolate Cake

  dark chocolate cake filled with white chocolate ganache, pecan tuile, and strawberry-balsamic ice cream

• Chilled Cucumber And Yogurt Soup

  topped with a dill creme fraiche and a spicy crab salad

• Caramelized Onion Tart

  with camembert cheese and anjou pears, topped with a chive and cabbage slaw

• Seared Tazmanian Sea Trout

  on a warm black eyed pea and corn salad, provencal tomatoes, and red pepper coulis

• Fresh Apricot ravioli

  brandy-poached apricots and marscapone cheese wrapped in sweet pasta, and fried, topped with cinnamon-raisin ice cream

• Maryland Style Blue Crab Cakes

  served in a pool of tomato vinaigrette, and grilled asparagus

• Baby Spinach Salad

  tossed with a hazelnut vinaigrette, shredded duck confit, smoked cherries, and stilton blue cheese

• Pepper And Herb Crusted Prime Rib

  with roasted heirloom peewee potatoes, grilled brocolini and beehive farms white cheddar cream sauce

• Apple And Goat Cheese Tart

  apple-cinnamon tart in a pecan crust and topped with a goat cheese streusel, in a pool of brandied caramel sauce and a pecan praline

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