Black Bass - cockle clams, tasso, escargot and saffron broth Sirloin of Veal - water chestnuts, lobster, maitake mushrooms, brocolini and basil Local Day Boat Scallops - morels, corn, chives, and Japanese citrus Slow-Roasted Rib-Eye - robuchon potatoes, haricots verts, pearl onions and red wine sauce Herb-Basted Organic Chicken - summer mushrooms, asparagus, creamy “tatar-tots” and chicken jus