Chef Joshua Williams

Ahi Tuna Avocado Towers with pickled ginger, Sriracha, sesame and crunchy wontons

Spicy Tuna Crispy Rice with Avocado, Thai Basil Pickled Red onion

Lime Cured Salmon, avocado, pickled red onions on crispy rice

Pork Gyoza Potstickers

Filet and Arugula Flatbread with white bean hummus, pickled red onion, pine nuts and balsamic reduction

Pan seared buttery scallops with lemon gremolata and pickled radish

Anchovy Caesar Salad with crispy parmesan

Classic French Onion Soup

Beetroot Salad with roasted and pickled beets, goat cheese puree and microgreens

Butternut squash soup with pumpkin spiced creme fraiche

Creamy Wild Mushroom Soup

Red Wine Braised Short Ribs with Bacon and Mushrooms creamy mash roasted squash

Branzino seared with a Roasted Red Pepper Romesco and Pickled Red Onions on a bed of vegetable risotto

Hoisin Glazed Chilean Sea Bass on a bed of crispy rice topped with Cilantro lime gremolata and pickled ginger

Swordfish with whipped Red Choron sauce on a bed of Truffle Risotto

Prime Grade NY Strip Steak black garlic cream on a bed of creamy mash with roasted squash

Organic Tofu seared with a triple garlic sauce and organic mushrooms

Mustard Marinated Lamb chops with parmesan risotto and roasted sweet brussels

Chicken or Veal Picatta with a caper lemon butter sauce on a bed of parmesan risotto

Chicken or Veal Marsala cremini mushrooms in a port demi on a bed of mushroom risotto

Filet basted in butter topped with Red pepper basil gremolata, garlic mash

Local NY Duck Breast with a smoked blood orange sauce with a fennel salad and potato cake

Banana bread pudding with Salted Caramel Drizzle

Chocolate Mousse with coffee and sea salt, crispy and melted chocolate

Port Poached Pear with Cardamom Anglaise

Chocolate Ganache Cake with melted chocolate

Carrot Cake bites with Cream Cheese

Lemon cheesecake Mousse with poached Peaches and almond crumble

Cashew Paris Brest Desert

A5 Wagyu Beef Tartar on layered crispy fried potato topped with cured egg and osetra caviar

Flame Torched Wagyu Onigiri on Sushi Rice

Japanese A5 Ribeye Wagyu seared bites with garlic chips, soy sauce, and green onions on the side served with red pepper and brocolli and a side of rice

A5 Hokkaido Strip Wagyu seared and cut in cubes to your liking

Banana bread pudding with Salted Caramel Drizzle

Chocolate Ganache Cake with melted chocolate

Chocolate Bread Pudding bites with Salted Caramel

Ahi Tuna Avocado Towers with sesame and crunchy wontons

Beet Pickled Deviled Eggs with Curry and dill

Spicy Salmon Crispy Rice with Avocado and Pickled Shallots with Thai Basil

Spicy Tuna Crispy Rice with Avocado, Thai Basil Pickled Red onion and green onion

Charcuterie Board Seasonal

Eggs au merrioutte

Lobster American with a complex tomato wine sauce

Crab Cake Napoleon with Parmesan Crisp

Crab Cakes with lemon aioli and chives

Seared Large Bay Scallops white wine butter sauce

Steak and Arugula Flatbread with White Bean Hummus with pickled shallots

Steak and shrimp enfolds with garlic cream

Roasted Tomato Bisque with Parmesan Crisps

New England Clam Chowder

Italian Wedding Soup

Vegetable Gazpacho with Basil Pesto

Prime Grade NY Strip Steak with black garlic cream, black garlic and roasted garlic, mashed pom puree and seasonal veg

Branzino with Lemon Butter and Pickled Red Onions

Confit Pork with crispy skin housemade BBQ sauce

Crispy Branzino with soy glaze on Thai basil Udon

Ahi Tuna Salad with pickled ginger and peanut Asian dressing

Bone in Veal Chop blood orange gastriche with pom puree and seasonal veg

Slow Roasted Oxtail with Tomato gravy and crispy topping

Butter Poached Halibut with a basil tomato onion jam and seasonal veg

Branzino with pickled radish Pesto Risotto and Asparagus

Chilean Sea Bass with Hoisin Glaze and vegetable Saute and Cilantro Rice

Filet with Thyme Bernaise with pom puree and seasonal veg

Grilled Salmon in a White Wine Cream with large shrimp, pom puree and seasonal veg

Herb encrusted lobster with lemon and thyme

Procioutto wrapped Chicken with Balsamic reduction, roasted Veg and pom puree

Herb Marinated Chicken with Crispy Skin and Sundried tomato

Banana bread pudding with Salted Caramel Drizzle

Cannoli Cheesecake

Italian Cannolis

Carrot Cake with Cream Cheese Frosting

Chocolate Bread Pudding bites with Salted Caramel

Lemon Raspberry pound cake with Raspberry sauce and lemon curd

Vegan brownies with dairy free chocolate sauce

Chocolate Mousse with coffee and sea salt, crispy and melted chocolate

Sesame seared ahi tuna with pickled ginger and siracha

Parmesano Reggiano Stuffed Mushrooms

Ahi Tuna Avocado Towers with sesame and crunchy wontons

Steak and shrimp enfolds with Smoky garlic and spicy cream

Spicy Tuna Crispy Rice with Avocado and Sesame

Spicy Salmon Crispy Rice with Avocado and Sesame

Charcuterie Board Seasonal

Duck Breast pomegranate gastriche and rocket salad

Roasted Butternut Squash Soup

Italian Wedding Soup

New England Clam Chowder

Roasted Tomato Bisque with Parmesan Crisps

Red Wine Braised Short Ribs with Bacon and Mushrooms creamy mash roasted squash

Grilled Halibut with roasted tomato jam pesto risotto and roasted asparagus

Prime Ribeye with black garlic cream French style mashed potatoes and seasonal veg

Branzino with Lemon Butter and Pickled Red Onions Pesto Risotto and Asparagus

Prime Grade NY Strip Steak black garlic with pom puree mashed potatoes and seasonal veggies

Asian Stir Fry Rice with Thai Basil

Local Duck Breast with orange gastriche pom Puree and organic veg

Brown butter Lemon Swordfish with fried capers mushroom risotto and sweet carrots

Ahi Tuna with Thai Basil Udon

Banana bread pudding with Salted Caramel Drizzle

Carrot Cake with Cream Cheese Frosting

Chocolate Mousse with coffee and sea salt, crispy and melted chocolate

Cannoli Cheesecake

Chocolate Ganache Cake with melted chocolate

Chocolate Bread Pudding bites with Salted Caramel

Chocolate Lava Cake with Vanilla bean Ice cream

Apple Crumble with Ameretto caramel and custard ice cream

Caramelized Onion and goat cheese crostini with balsamic reduction and thyme

Steak and shrimp enfolds with Smoky garlic butter

Fall Charcuterie board

Seared large bay scallops with brown butter, oregano and lemon

Wagyu Beef Sliders with aged cheddar and picked shallot

Beet Pickled Curry Deviled Eggs

Confit Pork Belly with crispy skin housemade BBQ sauce

BBQ glazed sweet potatoes with toasted walnuts

Parmesano Reggiano Stuffed Mushrooms with Thyme

Cranberry arugula salad with honey balsamic

Olive Oil Roasted Beet with apple and Feta salad with Balsamic Reduction and Thyme

Anchovy Caesar Salad

Olive oil toasted crouton wrapped with Procioutto and Parmeggiano Reggiano dipped in fig jam

Couscous Stuffed Eggplant with lemon Tahini

Butternut Squash Soup with Creme Fraiche

Procioutto wrapped figs, toasted walnuts and balsamic reduction

Red Wine Braised Short Ribs with Bacon and Mushrooms creamy mash roasted squash

Brown butter Lemon Swordfish with fried capers mushroom risotto and sweet carrots

Chicken Picatta with lemon butter and capers on a bed of vegetable risotto

Branzino seared with a Roasted Red Pepper Romesco and Pickled Red Onions on a bed of vegetable risotto

Prime Ribeye red wine gastriche and a dollop of seared Foie Gras with seasonal veg and parmesan risotto

Marinated Lamb Chops, mustard aioli on a bed of Parmesan risotto and roasted fall vegetables

Trout with a mushroom puree, crispy skin chips on fall veggies

Prime NY Strip with Black garlic on a bed of buttery mash

Lobster Risotto with fresh lobster

Banana bread pudding with Salted Caramel Drizzle

Chocolate Ganache Cake

Chocolate Stuffed Pear with puff pastry and and salted caramel,

Chocolate Mousse with coffee and sea salt, crispy and melted chocolate

Port Poached Pear with Cardamom Anglaise

Apple Crumble with Ameretto caramel and custard ice cream

Lemon cheesecake Mousse with poached Pears and almond crumble

Spring Charcuterie

Scallops Provencal with fresh herbs

Seared Large Bay Scallops with Cilantro lime Gremolata and pickled radish

Seared NY Duck Breast topped with lemon gremolata creamy fennel salad

Tuna Tartare, avocado, ponzu, homemade pickled ginger garnished with thai basil and crispy wonton

Sesame seared ahi tuna with pickled ginger and Sriracha on crostini

Ahi Tuna Salad with pickled ginger and peanut Asian dressing

Beetroot Salad with roasted and pickled beets, basil, goat cheese puree and microgreens

Anchovy Caesar Salad with crispy parmesan

Roasted Tomato and Basil Soup with Parmesan crisps

Crispy Fennel and pistachio salad with lemon lime vinaigrette and mint

Branzino seared with a Roasted Red Pepper Romesco and Pickled Red Onions on a bed of vegetable risotto

Chilean Sea Bass with Hoisin Glaze and crispy rice topped with Cilantro Gremolata

Butter Poached Halibut with a basil tomato onion jam and vegetable risotto

Australian Wagyu with vermouth sauce, lemon brocollini and parmesan risotto

Pineland Farms local Prime Ribeye with black garlic cream French style mashed potatoes and seasonal veg

Crispy Duck, blackberry gastriche, crispy wonton shreds with creamy risotto

Marinated Lamb Chops, mustard aioli on a bed of Parmesan risotto and roasted Summer vegetables

Caramelized Croissant Banana bread pudding with Bourbon Salted Caramel

Cashew Paris Brest Desert

Chocolate Ganache Cake

Chocolate Mousse Cake

Decadent dark chocolate mousse, crispy and melted chocolate

Lemon cheesecake Mousse with poached Pears and almond crumble

Lemon Raspberry pound cake with Raspberry sauce and lemon curd