Burrata, Prosciutto, Basil, and Smoked Tomato Jam Crostini

Glazed Crispy Pork Belly with Charred Pineapple and Crushed Toasted Hazelnuts

Spicy Chicken and Black Bean Quesadilla with Cilantro Sour Cream

Salad of Mix Greens with Fresh Strawberries, Pistachio Crusted Goat Cheese, served with a Steen’s Cane Vinaigrette

Seared Chicken Breast with Roasted Baby Carrots with Carrot Puree & Citrus Gremolata

Grilled Beef Flank Steak with Whipped Poblano Pepper Compound Butter

Buttered Asparagus with Boiled Quail Eggs, Pine Nuts, Balsamic Reduction, Parmesan

Roasted Fingerling Potatoes tossed with Fried Rosemary & Chives and Garlic Butter

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Tuna Tartar Taco with Avocado and Wasabi

Buttermilk Thyme Chicken Biscuit topped with Honey Butter

Pastrami on Rye with Sauerkraut and Mustard

Roasted Red Grapes, Caramelized Shallots, & Lemon Scented Ricotta on Crostini

Pan Seared Snapper with Fried Creole Chickpeas, Citrus Supremes,

Orange & Ginger Butter

Pork Porchetta with Sage, Rosemary, Roasted Garlic, and Toasted Fennel Seed served with Roasted Lemon, Radicchio, and Fennel

Fried Brussels Sprouts with Spicy Eggplant Puree, Hazelnuts, Roasted Shitake Mushroom

Roasted Root Vegetable with Romesco Sauce and Fried Sage

Salad of Kale, Butternut Squash, Apple, Quinoa, Cranberries, Roasted Walnuts, Feta, and Steen’s Cane Vinaigrette