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Main Courses
*Coriander Crusted King Salmon with Sunchoke Puree and Latke, Tomato and Fava Bean Broth
*Sturgeon Saltimbocca with Cannellini Bean and Asparagus Tip Salad and Lemon Brodetto
*Seared Scallops with Apple Compote, Crack Bacon, and Whipped Potatoes
*Miso Black Cod with Candied Carrot and Shiitake Udon Noodles
*Herb Crusted Monkfish on Crispy Potato Pancake with Fava Beans and Roasted Tomato Goat Cheese Sauce
*Cornmeal Crusted Catfish with Creamy Creole Corn, Cauliflower, and Zucchini Salad with Roasted Tomato Mayo
*Lemon Parsley Broiled Branzino with Rosemary Vinaigrette
Braised Lobster with Avocado Cucumber Slaw and a Spicy Coconut Ginger Beurre Blanc
*Truffle Salt Crusted Rack of Lamb with Fennel Parsnip Puree and Fig
and Olive Gastrique
*Cajun Pork Loin with Celery Root Slaw, Corn Souffle Cake, and Silky Red Bean Sauce
*Alessandra’s 7 Spiced Duck Breast with Sweet Potato and Zucchini Parmesan Terrine, with Crispy Fennel and Cranberry Jus
*Braised Short Ribs with Israeli Couscous Salad and Spinach Raisin Cakes
*Orange and Thyme Salt Crusted Roast Chicken
*Sweet Rosemary and Red Wine Vinegar Chicken
*Miso Marinated Duck Breast with Mirin Glazed Asparagus, Kabayaki, and Chili Oil
*Sturgeon Saltimbocca with Cannellini Bean and Asparagus Tip Salad and Lemon Brodetto
*Seared Scallops with Apple Compote, Crack Bacon, and Whipped Potatoes
*Miso Black Cod with Candied Carrot and Shiitake Udon Noodles
*Herb Crusted Monkfish on Crispy Potato Pancake with Fava Beans and Roasted Tomato Goat Cheese Sauce
*Cornmeal Crusted Catfish with Creamy Creole Corn, Cauliflower, and Zucchini Salad with Roasted Tomato Mayo
*Lemon Parsley Broiled Branzino with Rosemary Vinaigrette
Braised Lobster with Avocado Cucumber Slaw and a Spicy Coconut Ginger Beurre Blanc
*Truffle Salt Crusted Rack of Lamb with Fennel Parsnip Puree and Fig
and Olive Gastrique
*Cajun Pork Loin with Celery Root Slaw, Corn Souffle Cake, and Silky Red Bean Sauce
*Alessandra’s 7 Spiced Duck Breast with Sweet Potato and Zucchini Parmesan Terrine, with Crispy Fennel and Cranberry Jus
*Braised Short Ribs with Israeli Couscous Salad and Spinach Raisin Cakes
*Orange and Thyme Salt Crusted Roast Chicken
*Sweet Rosemary and Red Wine Vinegar Chicken
*Miso Marinated Duck Breast with Mirin Glazed Asparagus, Kabayaki, and Chili Oil
