asparagus wrapped in tender marinated beef strip loin and chargrilled, with balsamic reduction, and sriracha aioli

seasoned blue crab meat topped with avocado emulsion with mixed greens and fresh radish

elk tenderloin topped with demi-glace and served with herbed fingerling potatoes and vegetable du jour

8-ounce, USDA choice all-natural, regionally raised, beef tenderloin, chargrilled topped with demi-glace and served with mashed potatoes

chicken breast stuffed with fontina and thyme with an herbed velouté and served with lemon orzo and vegetable de jour

8-ounce pan-seared Scottish salmon served over basil pesto arancini and balsamic beurre monte with tomato basil relish and vegetable de jour

14 ounce, USDA choice, regionally raised, all-natural beef rib, chargrilled with a peppercorn brandy cream sauce and served with mashed potatoes