2. Sea Scallops

with curried pea puree, coconut pudding & Kaffir leaf oil

3.Smoked Duck Salad

Spring mix tossed with freeze-dried corn, almond brittle, Neuskes smoked duck & Gruyere cheese in roasted garlic vinaigrette

4.Crispy Pork Belly

with butter maple polenta, braising reduction and apple jam

5.Chololate Trio

Dark chocolate bread pudding with fleur de sel caramel, flourless chocolate torte withpeanut butter powder,chocolate chili ice cream

1. Pan Roasted Jumbo Sea Scallop
   Yukon Gold Potato andAsparagus Strudel, Fava Bean smoked Bacon Relish, Sunchoke Soubise
   
2. Braised Rabbit Risotto
   English Pea Emulsion, Crispy Pea Tendril-Spring Radish Salad and White Truffle Oil
   
3. Pan Roasted Hudson Valley Foie Gras
   Almond and Marscapone Toasted Brioche, Strawberry Gastrique
   
4. Grilled Rack of Spring Lamb
   Salemville Amish Blue Cheese and Morel Mushroom Fritter, Sauteed Local Spinach and Forest Mushroom Sauce
   
5. Meyer Lemon Curd
   Vanilla Bean Meringue, Missouri Chocolate Straws
   

Grilled Asparagus and Crispy Pancetta Salad
with shaved fennel and creamy gorgonzola vinaigrette

Bucatini Pasta with Wild Mushroom Sauce

Herb Encrusted Petite Rack of Veal
over a ratatouille risotto with natural jus and barbera d’ alba reduction

Trio of Artisan Chocolates

1. Lump Crab Salad
   with avocado, roasted peppers, white and green asparagus in a citrus vinaigrette
2. Alaskan Halibut
   Apricots and carmelized onion in a thyme champagne reduction
3. House-made Spinach Fettucini
   with pork belly, sweet corn, spring garlic and garlic oil
4. Roasted Veal Loin
   with rosemary gilled porcini mushrooms, english peas and ramps in a veal jus
5. Italian Pound Cake
   with sweetened marscapone and wild berry compote

1. Sweetbreads
   with rock shrimp, carrot ginger puree and sake gastrique
   
2. Taglitel
   with snails, basil, confit tomatoes and a parmesan foam
   
3. Yellow Eyed Rockfish Basquez
   with chorizo, fennel puree and potato
   
4. Crispy Pork Belly
   with corn puree, tomato compote and leeks
   
5. Dessert TBD
   
   

“Collins Springs” Golden Trout

Heirloom Tomatoes, Shallot vinaigrette,

And Hand Crafted Mozzarella on warm Chiabatta

Ozark Mountain Heritage Pork

Cooked “slow and low” in Spanish Sherry, Pimenton and Fresh Tomatoes

With Saffron- Zuccini Rice

Raincrow Ranch Sirloin of Beef

With Charred Green Tomatoes, Brimstone Potato Pave’

And Smoked Jus

La Quercia Salumi & Local Goat Cheese

Artisan Cured Meats and Cheeses

With Tomato-Peach Jam

1. Tagliatelle Arabiatta
   spicy tomato sauce with capers and pancetta
2. Grilled Shrimp Scampi
   with a lemon olive oil sauce
   
3. Marinated Calamari Salad
   over mixed greens
   
4. Braised Veal Osso Bucco
   over autumn vegetables and natural pan juices
   
5. Chocolate Cappuccino Tart
   with caramel sauce

1. Roasted Beets
   with goat cheese panna cotta and hazelnuts
2. Skate Wing
   with cauliflower, apples, almonds, currants and bacon
3. Burgundy Escargot and Spaghetti
   with mushrooms, garlic and parsley
4. Local Missouri Pork Trio
   with celery, green apples, mustard and black truffles
5. Hazelnut Chocolate Bars
   with raspberries and créme anglaise

1. Salmon Wrapped Diver Scallops
   With butternut coulis
2. Pan Roasted Duck Breast
   with leg confit over wild rice pancake with an orange sauce
   
3. Veal Noisettes
   Over celariac crocuettes with sauce perigeux
   
4. Fromage
   
5. Dark Chocolate Souffle
   with hazelnut anglaise