Ahi Napolean
Seared Tuna with gyoza chips and a snow pea salad tossed in sesame, ginger, and wasabi
Griddled Rainbow Trout
Served with a crispy potato pancake, sautéed spinach, and bacon, all finished with a roasted garlic beurre blanc.
Grilled Filet Mignon Truffle Butter and Potato Gratin
Served with Truffle butter mashed potatoes
The “Spindle Shank” Berkshire Pork Shank
Berkshire Braised Pork Shank cooked confit style served with a Guajillo Chili Sauce, Pickled Onions & Sweet Peppers & Spanish Rice Cake