Our 2010 Signature Chefs' Menu

Chef Yuji Abinales, Little Buddha Seasoned Escolar w/ Soy Citrus Onions Chef Geno Bernardo, Nove Italiano Nonna's Ravioli Recipe Chef Arnauld Briand, Ventano Italian Grill & Seafood Traditional Lobster Bisque & Warm Spinach Salad Chef Todd Clore, Todd's Unique Dining Braised Short Rib of Beef, Caramelized Onion Sauce & Jalapeno Mashed Potatoes Chef Barry Dakake, N9NE Steakhouse Philly Cheese Steak Egg Rolls Chef Jason Damato, House of Blues & Foundation Room Porcini Dusted Scallops, Braised Oxtail Rigatoni, Liquid Parsnips, Micro Celery Chef Mimmo Ferraro, Mimmo Ferraro's Italian Restaurant Pappardelle alla Mimmo Chef Roberto Hernandez, Dos Caminos Achiote Marinated Slow Roasted Pork, Sweet Plantain, Habanero Pickled Onions Chef Jason Hrach, Sedona Restaurant Please Check Back! Chef Rodulfo Janeo, Jr., Ventano Italian Grill & Seafood Braised Short Ribs w/ Lemon Fettuccine Chef Michael & Wendy Jordan, Rosemary's Restaurant Creole Beef Tartar w/ Worcestershire-Lemon Sauce, Hard Cooked Egg, Slow Roasted Tomatoes & Garlic Crackers Chef Brian Massie, Union Restaurant Beef Carpaccio Flatbread Prime Beef, Boursin Cheese, Crispy Onions & Reese's Peanut Butter & Jelly Ice cream cones Chef Tom Moloney, AquaKnox Seared Scallops w/ Roasted Butternut Squash Puree Chef Luciano Pellegrini, Valentino Braised Veal w/ Mushroom & Polenta Chef Linda Rodriguez, Hachi Spicy Tuna Roll, Chili Mayonnaise Chef Megan Romano, Aureole Concord Grape Frangipane Tart Chef Ryan Ross, Roy's Restaurant Chinese Roasted Pork Carolina BBQ Vinaigrette Sweet Corn Pudding Chef Kerry Simon, Simon Restaurant Short Ribs Chef Ken Simpson, Sedona Restaurant Please Check Back! Chef Kurt Ushiroda, Little Buddha Seared Diver Scallops Served w/ Yuzu Buerre Blanc Chef Joel Versola, Nobu Chilean Sea Bass w/ Foie Gras, Yuzu Coconut Sauce & Pineapple Soy Glaze