Barley crostini with a beet puree, duck confit, topped with goat cheese and mint microgreens

Crispy chickpea fritter topped with kalamata olives, capers, and parsley

Sourdough cracker, black truffle cream cheese, and thinly sliced alder smoked salmon topped with toasted capers

Light and delicate puff pastry filled with a cheesy Gruyère

Sauteed Alaskan scallops highlighted with capers and Beurre Blanc sauce

Spinach and shallots folded into a fluffy goat cheese egg soufflé

Alaskan Salmon, butter lettuce, with fingerling potatoes, bell peppers, green beans, hard boiled eggs, cucumber, olives, cherry tomatoes, capers, and a fireweed vinaigrette

Romaine, butter, and rocket lettuces intertwined with chives, dill, tarragon, and pickled onion, tossed in a lemon vinaigrette and finished with applewood smoked bacon

Endive, red and green leaf lettuces drizzled with dijon balsamic vinaigrette, garnished with roasted fennel, grapefruit, blood orange, teardrop tomato, and smoked blue cheese

A delicate summer stew of tomatoes, eggplant, squash, bell pepper, zucchini, onions, and garlic, served with a crusty French bread

Rabbit gently braised with carrots, potatoes, onion, celery in a red burgundy wine and a rosemary sourdough roll with a walnut compound butter

White wine poached Alaskan salmon highlighted with a lemon and dill mousseline, roasted asparagus, and cucumber salad

Flambéed filet mignon encrusted in freshly ground peppercorns with a cognac cream sauce, rosette potatoes and lemon green beans bundled in bacon

A rich and moist custard with hints of vanilla and rum, encased in a thin caramelized shell and topped with strawberry-rhubarb compote and burnt lemon powder

The perfect light and fluffy pastry puff with a violet infused pastry cream, chocolate ganache, and a violet flower

Creamy chocolate praline mousse sits atop an airy almond bourbon cake covered with roasted pralines and almond dragées