Appetizers
Maine Peekytoe Crabmeat Salad with Avocado Mousse
Seviche of Salmon
Scottish Smoked Salmon, Ossetra Caviar, Onion Brioche & Quail Egg
Sliced Smoked Duck Breast with Duck Prosciutto on a Bed of Baby Field Greens with
Local Chevre, Dried Cherries & Duck Gizzard Confit, Sauternes VinaigretteSawmills'
Sawmill's Duck Liver Terrine, Compote of Gala Apples
Caramelized Cipollini Onion Tart
Shrimp in Beer Batter with Almonds, Pungent Fruit Sauce
Sauteed Rainbow Trout, Fried Parsley & Orange Zest
Sauteed Sweetbreads on a Bed of Fried Spinach, White Truffle Butter Sauce
Timbale of Cauliflower with Sweet Pea Puree
Fresh Florida Shrimp in a Light Garlic Cream Sauce, Grape Tomatoes
Sauteed Loin of Rabbit, Lentils du Puy & Homemade Sage Potato Chips

Entrees
Grilled Salmon, Braised Leeks & Wild Rice, Vanilla Saffron Sauce
Pan Seared Florida Red Snapper, Julienne Vegetables & Bhutanese Red Rice, Watercress Sauce 
Potato Crusted Fish du Jour, Beurre Blanc Sauce
Lobster Savannah with Duchess Potatoes
Indonesian Curried Chicken Breasts, Caramelized Banana, Toasted Coconut & Chutney
Roasted Poussin stuffed with Cipollini Onions, Duchess Potatoes, Bonnefoy Sauce
Scaloppini of Veal & Eggplant Marsala, Homemade Spaetzle 
Roasted Boneless Loin of Lamb, Eggplant Provencal & Potato Puffs, Rosemary Scented Sauce
Grilled Loin of Venison, Braised Cabbage, Chestnut & Apple Compote, Port Wine Sauce
Moulard Duck Breast, Spaetzle with Vegetables, Bordelaise Sauce
Tenderloin of Beef, Potato Puffs & Grilled Tomato, Perigueux Sauce