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- Beet carpaccio, lettuce salad with endive, walnut, blue cheese and a balsamic dressing
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- Seared mahi mahi on a bed of sauteed spinach, carrots and steamed clams
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- Crispy scallops with onion agrodolce and lightly caramelized fennel
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- Duck, asparagus and shitake summer roll
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- Asparagus flan with garlic sauteed shrimp in a roasted red pepper sauce
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- Frisee and green beans salad dressed in an old fashion dijon mustard rolled in proscuitto, accompanied by slow oven roasted tomatoes, mache and parmigiano
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- Seared herbed tenderloin, potato gratin and sauteed green bean with a red wine mushroom ragou.
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- Green and red lettuce salad with local avocado and pomelo salad with a white balsamic vinegar dressing and purple basil
