Lemon brown butter scallop with golden raisins and toasted pepitas

Roasted cauliflower with truffle honey and toasted hazelnuts

Burrata with pistachio pesto, prosciutto, and shaved artichokes

Roasted mushrooms and short rib ragout with goat cheese, radishes and lemon zest

Duck confit wings with citrus glaze and caramelized leek blue cheese dip

Poached pear with vanilla bean chantilly cream, local maple syrup, and cookie crumb