Sample menu options include:

Arugula Salad with Roasted Grapes, radishes, toasted hazelnuts and shaved reggiano

Truffle Scented Pan Roast of Duck, wild mushrooms, pearl onions and asparagus

Maple Cured Salmon in Buckwheat Crepes horseradish sour cream and fresh thyme

Sweet Potato Gnocchi with Brown Butter, sauteed spinach and chanterelles

Ginger Spiced Duck Breast with swiss chard, parsnip puree and plum wine sauce

Chile Dusted Shrimp and Spring Onions over bacala tamale in a spicy shellfish sofrito broth

Porcini Rubbed Filet Mignon on Ciabatta Toast with roasted shallots, port reduction and asparagus

Braised Veal Osso Bucco with olives, lemon and orego ~ served with smashed cannellini beans and grilled escarole

5-Spice roasted Pork Shoulder with chinese long beans and wood ear mushrooms in spicy orange peel sauce

Fresh Fig Panna Cotta in rosewater - pear puree and pine nuts

Warm Gingerbread served with maple walnut ice cream and apple-pumpkin compote

Jasmine Creme Brulee with almond wafers

Dark Chocolate Torte with gran marnier sabayon and bitter orange compote