Kurobuta Pork Tenderloin
Parsnip Puree, Asparagus Tips, Hierloom Potato, Apple Date Chutney and Port Wine Reduction
Pan Seared Scallops
Cauliflower Puree, English Peas, Roasted Romanesco and D'Anjou Pear Vinegar Reduction
Vegetable "surf & Turf"
Cauliflower "Steak", Parsnip "Scallops", Quinoa, Red Pepper Pesto, Frisee and Balsamic Reduction