- Trio of SoupsThe Chefs selection of His Favorite Soups
- Wild Mushroom RavioliRagout of Wild Mushrooms, Cheese Fondue and Sunny Side Up Quail Egg
- Sweetbreads and GnocchiSautéed Veal Sweetbreads, Sage Infused Potato Gnocchi, Red Wine Sauce
- Surf and TurfSlow Braised Beef Short Rib and Seared Scallop, Natural Reduction and Crispy Onion
- Whipped Brie CheeseRed Wine Spiced Poached Pear, Crostini and Spiced Walnuts
- Chef Val's Signature Caesar SaladParmesan Custard, Chiffonade of Romaine Lettuce, Mini Croutons, House Made Caesar Dressing
- Smoked Spinach and Vermont Chevre Cheese FritterDried Dates, Pickled Red Onion, Spiced Walnuts, Meyer Lemon Vinaigrette
- Duck- Three WaysSautéed Breast, Confit of Leg and Foie Gras Ravioli, Gingered Cauliflower, Frenched Green Beans and Orange Gastrique
- Farm Raised Idaho TroutMorel Mushrooms, Lobster and Pea "Caviar", Chive Whipped Potatoes and White Wine and Lemon Nage
- Rack of Australian LambAlmond Croquette Potato, Broccolini, Carrot Pernod Puree, Maple Rosemary Demi-Glace
- Horseradish Crusted Filet of Beef TenderloinScallion Potato Cake, Herb Butter, Baby Carrots and Roasted Cipollini Onion
- Mac and CheeseMacaroni, Truffle Bechamel, Harman's Aged Cheddar Cheese, Panko Crust