Gnocchi with Prosciutto, Arugula and Pine Nuts

Tuna Tournedo Lightly Seared and served on Truffle, Potato-Leek Salad

Baked Chèvre in Phyllo on Spinach-Fennel Purée

Duck Confit Salad on Corn Custard with Roasted Shallot Vinaigrette

Tomato Risotto with Balsamic Vinegar

Fresh Corn Polenta with Chopped Tomatoes and Fava Beans

Barbequed Catfish on Crispy Green Tomatoes with Garlic Grits

Wild Mushroom Vol au Vent on Lentils with Herb Purée

Sautéed Soft Shell Crabs on Garlic Bruschetta with Grapefruit and Capers

Spinach and Bacon Tart with Warm Stilton Sauce