1. Chef Gary Wigand

2. Maine Lobster Risotto
Potato and leek soup

3. Mushroom Risotto with Black Truffles
Tuna Tartar and Pickled Vegetable

4. Arctic Char with Creamed Leeks and New Potatoes
Chilean Bass with prince Edward Isle Mussels

5. Braised Pork Shank with White Bean Ragout
Tenderloin with whipped Potatoes and Morel Mushrooms

6. Liver and Onions with Smoked Bacon
Veal Schnitzel with Spaetzle and Mustard Demi Gloss