Entree Menu

Served with Chinese Black Forbidden rice, braised baby bok choy, red curry and coconut Nage with fried lotus root.

Served with lychee sauce over Korean glass noodles and sautéed bok choy.

Served with Wisconsin cheddar grits and cauliflower florets.

Italian potato puree, caramelized shallots; drizzled with pancetta and aged balsamic vinaigrette reduction

Topped with zucchini, red pepper, red and sweet potatoes, lentils, tomatoes, golden raisins, couscous and a dash of Harissa.

Cardamom rubbed Berkshire pork loin with plantain mashed potatoes, mango and kiwi salsa, garnished with Maduros.

Served on a nest of Portobello mushroom ragout, with savory herbed bread pudding and roasted root vegetables

Served with red pepper and asparagus soufflé

Red wine reduction, garnished with roasted forest mushrooms and enoki spears; served with Parmesan mashed potatoes and baby vegetables.

Served with sweet potato puree and grilled asparagus