Truffles and Thyme

Herb and citrus encrusted wild salmon; roasted fennel; tomato confit

Lamb with spicy wine gastrique; cauliflower purée; parsley oil; crispy beets

Pistachio encrusted beef tenderloin horseradish glazed potato fondant smoked beets

Sous vide maple-rosemary pork tenderloin with fingerling potatoes, kale, local chanterelles, hazelnuts, apples and red peppercorn

Crab cakes..pomegranate and avocado salsa