Entrees & Sides

Swiss Chard Tart 

 

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Blackened Redfish with Shrimp Gravy 

 

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Cavolo Nero and Fontina Orrechiette 

 

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Agrodolce Flounder 

 

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Yellowfin Tuna Tartar 

 

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Chicken Paillards with Rosemary and Capers 

 

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Grilled Atlantic Salmon 

 

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Flank Steak with Charred Cucumber and Garlic Purée 

 

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Grilled Sirloin with Caramelized Beans and Shallot 

 

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“Cedar Spring” Lamb Sirloin 

 

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Cheese Ravioli with Almond Pesto 

 

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