kitchen

Palisade Peach Salad prepared by Chef Elise Wiggins

Spinach Salad with Seedless grapes, feta and pine nuts.

Claufouti prepared by Chef Patrica Williams

Bucatini prepared by Chef Walter Disano Tulio

Silky Corn Soup with Truffle Oil and King Crab Meat

Grilled Arctic Char Fillet prepared by Chef Heather Terhune

Tuna Tartare

Pears Braised in Red Wine Sauce

Lobster and Crab Burge with Chef Michael Hillyer Executive Chef of The Capital Grille

Pasta with Cherry Tomatoes, Basil and Shrimp