Starters

Lobster Coconut Bisque
with Lobster Pot Sticker and Ginger Sizzling Rice

Dean’s Tortilla Soup with South of the Border Flavorings

The “Unchopped” Salad
with Fennel Confit, Smoked Slab Bacon, Heirloom Tomatoes,
Roasted Cauliflower and Blue Cheese Crumbles with Dijon Dressing

Barbecued Shrimp Taco with Mango/Pickled Red Onion Salad
and Cilantro-Lime Crema

Farm to Fearing’s Vegetable Salad
with Artisanal Gem Lettuce, Cask Aged Sherry Vinaigrette,
Paula’s Goat Cheese and Crushed Almonds

Ahi Tuna Thai Tare with Green Apple/Peanut Salad,
Kafir Lime/Coconut Reduction and Crispy Fragrant Rice

Caesar Salad with Smoky Red Chili Dressing,
Grilled Radicchio, Baby Romaine,
Pomegranate Seeds and Grana Padano Cheese
Add
Mesquite Grilled Bay of Fundy Salmon
Texas Raised Chicken Breast
Blackened Shrimp

MAIN COURSE

Blackened Bay of Fundy Salmon
with Wild Game Sausage Jambalaya and Zucchini Fries

Black Hills Farm Carnita Street Tacos and Avocado Fries
with Poblano Queso, Sweet Corn Gratin
and Charred Tomato Salsa

Gulf Crab Cakes on Roasted Jalapeno Remoulade
with Living Watercress Salad

Pan Seared Georges Banks Sea Scallops
on Crab Ravioli with Roasted Carnival Carrots,
Sicilian Lemon Sauce and Almond Gremolata

Pan Roasted Gulf Redfish on Sauteed Heirloom Carrots,
Asparagus and Broccolini with Whole Grain Mustard/White Wine Jus

Mesquite Grilled Preserved Lemon Chicken Breast on Saffron Rice
with Carnival Cauliflower, Fennel, Charred Dates, Spiced Pistachios
and Mint Yogurt

Spicy Nacho Dorito Fried Chicken Sliders
with Slap Umame Slaw, House Made Bread & Butter Pickles
and Ranch Fries

Dr Pepper Braised Rosewood Ranch Short Ribs
with ‘Loaded’ Whipped Potatoes and Crispy Tobacco Onions