Chilean Sea Bass Lemon/Caviar Picatta
on Chive Whipped Potatoes with Glazed Root Vegetables and Cherry Mojo Gel
Red Currant Glazed Dry Aged Rohan Duck Breast
on Maple/Sweet Potato Puree, Herbed SpƤtzle, Fried Brussels Sprout and Dry Fruit Chutney
West Texas Mopped Filet Mignon
and Loaded Baked Potato Enchilada with Salsa Verde, Winter Squash Variations and Crispy Tobacco Onions
Lamb Osso Bucco
with Creamy Grana Padano Polenta, Sumac Roasted Carnival Carrots, Rosemary Lamb Jus, and Hand Scraped Perigord Black Truffles