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Pan roasted Scottish salmon

with Spinach, Roasted Red Bell Pepper and Garbanzo Bean Couscous, Dijon Cream, and Dill-Hazelnut Pesto

Sea bass

Sautéed Sea Bass over Black Truffle-Yukon Gold Mashed Potatoes with Maine Lobster, Prosciutto, Sweet Corn, and Tarragon Beurre Blanc

Elk chop

Coffee Crusted Grilled Elk Chop with Rosemary Gnocchi, Kale, Cipollini Onions, and Wild Blueberry Agrodoice

Filet mignon

Stilton Crusted Filet Mignon with Creamy Thyme Polenta, Heirloom Baby Carrots, Oyster Mushrooms, and Madeira Demi-Glace

Duck

Pan Seared Duck Breast over Portobella Mushroom-Pine Nut Farro, Fennel Chutney, Broccoli Rabe, and Fig Demi Glace

Veal chop

with Jumbo Shrimp over Smashed Fingerling Potatoes, Cremini Mushrooms, Capers, Asparagus, and Sherry-Garlic Butter Sauce

Fettuccine

House Made Fettuccine Pasta with Lemon Cream, Zucchini and Yellow Squash Ribbons, Oven Dried Tomatoes, Basil Pesto, and Gorgonzola

Mountain trout

Sautéed NC Mountain Trout topped with Crab, Fava Beans, Leeks, and Pancetta with Asparagus and Lemon-Thyme Beurre Blanc