SAMPLE MENUS
- Grilled wild salmon with cherry-mint chutney
- Grass-fed beef loin with olive-fig chutney and demi-glace
- Marinated and grilled free-range chicken breast with oyster mushroom-coconut sauce
- Corn cakes with blackened bell peppers, caramelized onions and avocado crème
- Grass-fed top sirloin beef with blue cheese-scallion compound
- Pork loin with roasted garlic wine sauce
- Acorn squash stuffed with wild rice and smoked mozzarella
- Halibut steaks with seared enoki mushrooms and mint purée
- Crab cakes with tomato-ginger chutney
- Mussels with kale in a coconut curry broth
- Oysters on the half shell