Skewered Korean Beef Bulgogi *
Caramelized Beef Loin Satay with Rice Noodle Slaw and Korean Barbeque Sauce

Kona Coast Sweet Shrimp *
Polynesian Char Grilled Prawns on Toasted Fresh Coconut Shavings and Vanilla-Dark Rum Glaze

Four Seed Sashimi Tuna *
Mustard, Fennel, Black and White Sesame Seared Tuna. Sliced on Sushi Rice with Fennel-Orange Slaw, Japanese Spinach, Seaweed Salad, Ponzu and Wasabi

Risotto Croquettes with Herbed Mushrooms
Griddled Wild Mushrooms Deglazed with White Balsamic on Apple and Parmesan Rice Croquettes

Seared Sea Scallop Steak *
Gigantic Diver Scallop in Shell. Tomato Butter, Onion Compote, Truffle, Garlic

Maple Leaf Farms Duck Confit
Crisp Breadcrumb Crusted Duck. Poached Pear, Watercress Hazelnut Reduction

Alaskan Dungeness Crab Cake *
Pacific Crab Cakes on Spicy Mango Salsa with Chile Puree

Professor Arnold’s Baked Feta and Croutes
Imported Feta Marinated in Lemon and Oregano, Baked with Toasted Bread Pillow

Ellen’s Bouquet of Hothouse Greens
Hydroponic Lettuces with Warm Roasted Goat Cheese, Shallot-Lavender Vinaigrette, Toasted Walnut, and Roasted Peppers

Fall Poached Pear and Bitter Greens
Mixed Greens with Celery Root Ribbons, Toasted Hazelnuts, Petite Basque Cheese Twirl, Sliced Pear, and Grand Marnier Vinaigrette

Horiatiki
Chunky Cucumber, Red Onion, Sweet Peppers, Tomato, Olives and Feta Tossed with Oregano-Red Wine Vinaigrette

The Wedge
Lettuce, Basil-Blue Cheese Dressing, Tomatoes, Crumbled Bacon, Pickled Onions

The Atlas
Spring Greens topped by Croutons, Pine Nuts, Tomato, Onion and Champagne Vinaigrette

Et Tu?
Hearts of Romaine Tossed in a Citrus Anchovy Dressing. Grana Parma, Romano, and Asiago Cheeses & House Made Croutons

Atlas Lamb Shank
Braised Colorado Lamb in Pomegranate Reduction with Fried Garlic Chips, Carrot Spatzle and Tied Bean Bundles

Maple Leaf Farms Duck Cassoulet *
A Pair of Braised Duck Legs in a Crispy Panko Coat on Stuffed Purse of Baked French Lentil du Pay with Smoked Meat

Beef Strip Loin Paniolo *
Thick House Cut Steak in Big Island Marinade with Sweet Potato-Sage Croquettes and Long Bean Knots

Chicken Mozambique *
Pan Roasted Free Range Chicken Breast with Braised Potato, Battered Eggplant, Green Chutney and Piri Piri Sauce

Cold Water Crab Cakes and Sweet Prawn *
Dungeness and Jonah Crab Cakes with Grilled Jumbo Prawn on Whole Grain Mustard Remoulade and Roasted Pepper-Grilled Pineapple

Kurobuta Pork Tenderloin Medallions *
Three Medallions Char Crusted on Braised Radicchio with Green Apple Risotto, Vegetable Pearls and Herb Jus Lie

Blonde Ravioli Stuffed with Creamy Goat Cheese
Large Ravioli with Roasted Balsamic Figs, Pearl Onions, Fennel, on Hazelnut Brown Butter and Artichoke Crisps

Jail Island Salmon Filet a la Riberna *
Fresh East Coast Canadian Salmon Slowly Roasted in Woodpecker English Cider Reduction with Poached Potato, Spinach and Cured Ham Cracklin’

Pheasant Breast Supreme & Chili en Nogada *
Farm Raised Pheasant with Citrus Butter over Fruit Stuffed Poblano Pepper with Frothed Walnut Sauce and Fresh Herbs

Provimi Veal Loin Chop *
Pan Roasted Veal with Potato Rosti, Black Winter Truffle, and Carrot Spaghetti Strings on Baked Pearl Onion and Wild Mushroom Fricasse

Daube de Boeuf Bourguignonne
Red Wine and Herb Infused Beef Roast with Parsnip Puree. Mushroom, Smoked Bacon, Asparagus, Onion and Horseradish Zip Sauce