Heirloom Lettuce Salad with pumpkin seeds, shaved radish, Ryal’s goat milk cheddar and honey vinaigrette from Patois

Bananas foster creme brulee, coconut frozen yogurt, mango, pineapple-polenta cake from Patois

Charos Bean Soup with crispy pork belly from Patois

Berry Shortcake - a split, sugar-topped scone filled with mascarpone cheese and assorted berries steeped in a blood orange reduction from Patois

“Snickers” - Brown sugar cake, caramel, chocolate mousse, chocolate sorbet, salted caramel, chocolate sauce and peanuts from Patois

Almond Crusted Gulf Fish with Potato Galettes, Buttered Green Beans and a Citrus Meuniere sauce from Patois

Beef Brisket topped with creamy coleslaw and melted aged cheddar on toasted ciabatta bread from Restaurant Patois.