Cornmeal breaded catfish fillet served over jumbalaya and garnished with a chayote slaw
Slow roasted loin over sweet duchess potatoes and roasted onions, tomatoes, mushrooms and celery. Lightly glazed with veloute
Veal steak accompanied with roasted fondant potatoes, asparagus and chimichurri sauce
Poached and seared rack of elk with haricot verts and roasted potatoes, drizzled with a delicate juniper and rosemary gastrique sauce
Slow braised ox tail, pumpkin couscous and sautéed spinach.