Marinated chicken in a vessel. The chicken is with truffle oil, locally sourced white wine, and foie gras that is poached in chicken stock.

Locally caught white fish, combined with house made bread crumbs, farm fresh eggs, and herbs poached in a seafood bisque. Garlic and rosemary roasted red potatoes and carrot souffle.

Fresh salmon fillets form a mousse with a truffle oil sauce. Served with a wild rice and sauteed spinach.

Fresh caught sea bass fillets baked in a buttery pastry finished with a light bearnaise sauce. Served with rice pilaf and steamed asparagus.