Vincent on Camelback

Smoked Salmon Quesadilla

with Horseradish Cream

Duck Tamale

with Anaheim Chile and Raisins

Macadamia Crusted Sea Scallops

with Basil Beurre Blanc

Corn Ravioli

with White Truffle Oil

Lobster Chimichanga

with Goat Cheese and Basil Beurre Blanc

Lobster Bisque

Chilled Heirloom Tomato Soup

Beet and Goat Cheese Salad

with Walnut Oil and Lime Dressing

Salad of Radicchio, Belgian Endive and Pear

with Citrus Vinaigrette

Spinach Salad

with Spicy Pecans, Bacon, Mushrooms and Balsamic Dressing

Arugula Salad

with Strawberries, Feta and Balsamic Dressing

Duck Confit

with Pommes Lyonnaise and Citrus Sauce

Roasted Rack of Lamb

with Thyme, Rosemary, Garlic and Spicy Bell Pepper Jelly

Sautéed Veal Loin

with Horseradish Mashed Potatoes and Black Olives

Wild Boar Loin

with Parsnip Purée and Habañero Sauce

Sautéed Beef Tenderloin

with Potato Leek Galette and Green Peppercorn Sauce

Duo of Halibut and Lemon Sole

with Grilled Corn, Roasted Vegetables and Chipotle Beurre Blanc

Maine Lobster

with House Made Basil Pasta

Mixed Berry Cobbler

with Raspberry Sorbet

Fresh Orange Tart

with Almonds and Passion Fruit Sorbet

Fresh Plum Tart

with French Vanilla Ice Cream

Trio of Profiteroles

Raspberry Clafoutis

with Amaretto Ice Cream

Apple Tarte Tatin

Jack Daniel's Pecan Pie

with Jack Daniel's Ice Cream

Assortment of Five Mini Crème Brûlée

Soufflés

please allow 15 minutes