Chef Lindsey Bond

Roasted Red Pepper & Tomato Soup – A velvety blend of fire-roasted red peppers and tomatoes, finished with a swirl of herbed olive oil

Classic Caesar Salad with House-Made Dressing

Herb-Crusted Filet Mignon with Garlic Mashed Potatoes & Roasted Asparagus

Pan-Seared Salmon with Lemon Butter Sauce, Wild Rice Pilaf & Sautéed Green Beans

Vanilla Bean Crème Brûlée – Caramelized sugar crust, fresh berries

Chocolate Avocado Mousse with Raspberry Coulis

Seared Ahi Tuna & Avocado – Citrus ponzu, sesame, wasabi crema

Lobster Bisque Shooter – Velvety lobster broth, cognac, crème fraîche

Caramelized Fig & Brie Crostini – Balsamic glaze, toasted almonds, fresh thyme

Garlic Butter Shrimp & Microgreens Salad – Champagne vinaigrette, citrus zest

Wild Mushroom & Parmesan Risotto – Arborio rice, parmesan crisp, truffle oil

Pan-Seared Scallops – Cauliflower purée, crispy leeks, herb reduction

Seared Atlantic Salmon & Lemon Beurre Blanc – Herb-infused rice, sautéed asparagus

Garlic Butter Shrimp & Herb Roasted Potatoes – Charred broccolini

Grilled Filet Mignon & Red Wine Reduction – Truffle mashed potatoes, seasonal greens

Chocolate Avocado Mousse with Raspberry Coulis

Chocolate Espresso Mousse – Salted caramel drizzle, hazelnut crunch

Seared Ahi Tuna & Avocado – Citrus ponzu, sesame seeds, microgreens

Caramelized Fig & Brie Crostini – Balsamic glaze, toasted almonds, fresh thyme

Lobster Bisque Shooter – Silky lobster broth, crème fraîche, fresh chives

Wild Mushroom & Truffle Risotto – Arborio rice, roasted mushrooms, parmesan crisp

Baby Arugula & Goat Cheese Salad – Candied pecans, honey vinaigrette, poached pear

Butternut Squash Soup – Spiced coconut cream, toasted pumpkin seeds

Filet Mignon & Red Wine Reduction – Truffle mashed potatoes, grilled asparagus

Butter-Poached Lobster & Lemon Beurre Blanc – Saffron rice, seasonal greens

Herb-Crusted Rack of Lamb – Roasted root vegetables, rosemary jus

Molten Chocolate Lava Cake – Dark chocolate ganache, raspberry coulis

Vanilla Bean Crème Brûlée – Caramelized sugar crust, fresh berries

Strawberry Champagne Sorbet – Light, refreshing, with a hint of Prosecco