Chef Andrew Taylor

Tom Ka Kai Coconut Broth with Tiger Shrimp Lemon Grass, Lime Leaf Galangal, Thai Basil

Crispy Basil Tofu, Sweet Chili Sauce, Siracha, Green Mango Salad

Shrimp, And Chicken Satay Platter, Peanut Sauce, Siracha, Napa Slaw

Twice Cooked Pork Spring Rolls Nam Plak Dipping Sauce, Siracha, Green Mango Salad

Baked Red Grouper, Green Curry Sauce, Crispy Noodle Mi Krab

Tempura Chicken, Red Curry Sauce, Black Sesame Glass Noodles, Bok Choy

Pepper Steak, Dry aged Beef Stir Fried with Toasted Peanuts Rainbow Peppers,, Green Onion, Glass Noodles and Chili Basil Sauce

Sticky Rice Pudding with Mango and Cashew Brittle

Wild and Tame Mushroom Soup, White Truffle Oil, Prosciutto Crisps

Caesar Salad, Crispy Romaine Spears, Soft Poached Hen's Egg, Crispy Guanciale, Croutons, Traditional Caesar Dressing

Dry Aged Ribeye Steak, Marrow Butter, Lobster Mac and Cheese, Steamed Asparagus Béarnaise Sauce,

Vanilla Bean Creme Brulee with Winter Citrus Salad, and Lemon Sable Cookie

Amuse: Prosciutto Canape, Focaccia Crisp, Basil Aioli , Bib Lettuce and Roma Tomato

Branzino Crudo,, Ruby Red Grapefruit emulsion, Radish and Granny Smith Apple

Butter Poached Atlantic Lobster ,Angel Hair , Chive . ,Caviar

Dry Aged Beef Striploin, Pomme Fondant ,Pearl Onions , Bordelasise

Dark Chocolate Pave with Candied Cocoa Nib and Caramelized Orange

Amuse: Prosciutto Canape, Focaccia Crisp, Basil Aioli , Bib Lettuce and Roma Tomato

Baby Arugula Salad, Banyuls Vinaigrette, Pickled Red Onion, Candied Pistachios and Whipped Ricotta

Butter Poached Atlantic Lobster, Capellini, Chive and Marbled Chive Oil

Roast Rare Loin Of Ontario Lamb, Butter Cup Squash, Pistachio, Pommeray Mustard Jus

Dark Chocolate Pave with Candied Cocoa Nib and Caramelized Orange

White Tiger Shrimp, Avocado, Tobiko Caviar Roll, Pickled Daikon Salad, Wasabi, and Pickled Ginger

KFC Chicken Tacos, Wakame, Sriracha Kewpie Aioli

Steamed Maryland Blue Crab Custard, Poached Quail Egg, Mustard Cracker and Sweet Soy

Poached Lobster, Ruby Red Grapefruit , Tatsoi and Red Shizo Salad Brown Butter and Citrus Vinaigrette

Seared Medallions of Red Grouper, Sea Urchin Emulsion, Warm Soba Noodles

Soba Cha Brownie with Salted Caramel and Blood Orange

Wild Mushroom Bisque with Truffled Foam

Thri Color Chicory Salad with Pickled Shallot, Ruby Red Grapefruit and Champagne Vinaigrette

Poached Raspberry Point Oyster, Angel Hair, and Chive Beurre Blanc

Pistachio-Crusted Loin of Lamb, Potato Pave, Brown Butter Squash Puree, and Tarragon Jus

Poached Pear and Almond Frangipane Tart with Vanilla Creme

Amuse: Crispy Prosciutto and Roma Tomato , Bites , Basil Aioli , Bib Lettuce on Toasted Focaccia

: Branzino Crudo,, Ruby Red Grapefruit emulsion, Radish and Granny Smith Apple

Roast Ribeye of Veal Gorgonzola Polenta, Honey Glazed Rappini, Porcini Mushroom Sauce

Vaniilla Bean Panna Cotta With Citrus and Strawberry Salad

: Hamachi Crudo,, Ruby Red Grapefruit emulsion, Radish and Granny Smith Apple

Duo of Of Foie Gras =Pan Seared and Brulee Parfait Ice Wine And Pomegranate "'Salad"

Olive Oil Poached Halibut, Citrus Braise Baby Fennel Red Pepper Buerre Blanc

Loin Of lamb, Gratin Dauphinoise, Buttercup Squash,,Maple Glazed Rapini Pistachio Brittle, Jus Natural

Flourless Chocolate Torrte Hazelnut Mousse and Brittle, Raspberrry Coulis