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      <image:caption>Seared grouper with roasted carrot, bulb onions and verde.</image:caption>
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      <image:caption>Strawberry rhubarb sorbet with mint</image:caption>
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      <image:caption>Beef fillet with mushrooms, black garlic demiglace, and potato pavé</image:caption>
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      <image:caption>Chef Joy special, I plated coconut mango entremets with emacerated mango and strawberry</image:caption>
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      <image:caption>Plated charcuterie board with award winning local Wisconsin made cheese</image:caption>
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      <image:caption>Fines Herbs</image:caption>
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      <image:caption>Spring beet salad, locally grown</image:caption>
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      <image:caption>Burgers ground on site fresh from beef fillet trimmings.</image:caption>
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      <image:caption>Made fresh shortcake with whipped cream, strawberry sauce and basil</image:caption>
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      <image:caption>Red Snapper with parmesan cream sauce, mushrooms and fried parsnip</image:caption>
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      <image:caption>Chard with stir-fried red cabbage, broccoli, snap peas and chive crème</image:caption>
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      <image:caption>Gyros. Side of salmon and crème.</image:caption>
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      <image:caption>Garden grown romaine lettuce beet salad with chèvre, pistachio and fennel</image:caption>
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      <image:caption>Sous vide beef fillet, pan seared in garlic butter with broccoli and mushroom</image:caption>
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      <image:caption>Herb brined chicken breast &amp; white wine caper reduction with seared asparagus and duchess potato</image:caption>
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      <image:caption>Marinated pork loin, simply stir fried</image:caption>
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      <image:caption>Everyone's favorite, 3am breakfast</image:caption>
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      <image:caption>Marinated chicken stir-fry</image:caption>
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