Roasted butternut squash creamed with coconut milk, topped with diced caramelized pineapple and fresh shaved coconut.
Slow Roasted Pork Belly
Thick cut and crispy pork belly, paired with faro salad topped with onions, parsley, radish, and a raspberry reduction.
Golden Autumn Salad
Hearty tuscan kale accompanied with roasted golden beets, quail egg, walnuts, dry and fresh strawberries, goat cheese, pomegranate, and avocado dressing.
Hudson Valley Foie Gras
Delicate pan seared foie gras enhanced with cognac caramelized apples and pears, finished with a strawberry balsamic gastric, fig rotie and homemade brioche.
Bone Marrow Escargots
Roasted bone marrow topped with garlic and parsley gremolata, sauteed escargots, and crimini mushrooms .served with house made crostini.
Green Apple & Tuna Napoleon
Sliced green apples layered with raw ahi tuna, pine nuts, onion, micro cilantro, and a red pepper coulis.
Cured Scottish Salmon
Compressed fennel slaw in grapefruit juice, grapefruit supremes, chimichurri aioli, espelette powder, black mustard seeds.
Artisanal Charcuterie & Cheese Board for The Table
Chef's selection of craft charcuteries from around the world, 4 small-batch cheeses and 4 meats, house-made pickled mixed vegetables, jams & mustards, dry fruits, finished with freshly toasted house-made focaccia.
House Cut Smoked Duck Fat Cheese Fries
Crunchy hand cut french fries smothered in a cave-aged white cheddar & black truffle cheese sauce, topped with parmesan, garlic & herbs.
Trend Signature Black Truffle Mac & Cheese
Mouthwatering cave aged white cheddar and black truffle cheese sauce. Enhanced with wild mushrooms and tennessee country ham.
Pan Seared Fresh Catch
Fresh fish pan seared and served with mashed sundried tomatoes and capers, paired with purple potatoes, broccolini and crispy bacon, finished with a kalamata olive tapenade.
Surf & Turf
Elegant seared diver scallops paired with a palate-pleasing thick cut pork belly, complemented by a smooth carrot and parsnips puree, finished with grilled asparagus, peanut sauce, and crimini mushrooms.
Maple Leaf Farm Duck Breast
Pan seared duck breast served with shallot tart, creamy spinach, fingerling potatoes, and cranberry sauce.
Volcano Cut USDA Lamb Shank
Savory lamb shank highlighted with crispy sweet potatoes and caramelized onions, and a parmesan eggplant gratin with a rosemary demi glaze.
16 Oz Kansas 1855 Black Angus Strip Steak
Bone-in strip steak accompanied with roasted brussel sprouts, heirloom carrots, cherry tomatoes and, broccoli. Rustic gratin dauphinois balance this dish, which is finished with a homemade french béarnaise.
Pot Au Feu Ravioli
Hand made ravioli generously filled with short rib braised in red bordeaux wine, delicately covered in vegetables consomme, aged parmesan and crispy bacon.
Olive Oil Braised Spanish Octopus
Paella risotto, aged parmesan cheese, onion, red pepper, green peas, wild white shrimps, salsa brava, paella seasoning.
Trend Signature House Made Chocolate Peanut Butter Bar
Layers of valrhona milk chocolate, dark chocolate & peanut butter mousse, dark chocolate glaze, caramelized bananas, toasted marshmallow fluff, salted bourbon-caramel gelato, deconstructed elements of a candy bar.
Lemon Curd Mousse Stuffed Pear
White wine, honey, and saffron cooked pear, filled with a lemon curd mousse paired with green apple sorbet and topped with a grapefruit tuile.
Chocolate Mousse Duo
A duo of dark chocolate and milk chocolate mousse, blueberries in syrup, whipped cream.
Almond and pistachio ice-cream cake. Topped with a fresh berries and red fruit coulis.
House Made Gelato
3 scoops, of any of our unique varieties made in house daily, topped with whipped creme fraiche and dark chocolate pearls.