• Roasted five spice duck breast tossed with shiitake mushrooms and sesame broth
  • Tomato-lime gazpacho with grilled watermelon and lump crab
  • Roasted spaghetti squash, sage, browned butter and spiced walnuts
  • Salmon arrabiata and golden raisins
  • Avocado, EVOO, enoki mushrooms and seaweed salad