HALF CHICKEN alla GRIGLIA – 21. Ohio Amish Half Chicken Marinated and Grilled with a Saute of Shallots, Garlic, Sun-Dried Tomatoes, Champagne and Brie. Served with Creamy White Cheddar Polenta and Portobello Mushroom. FAROE ISLAND SALMON SANTORINI – 25. Seared Faroe Island Salmon with a Saute of Jumbo Lump Crab, Capers, White Wine and Over-Roasted Tomatoes. Served with Grilled Seasonal Vegetables. BROWN TURKEY FIGS – 14. Fresh Brown Turkey Figs with Prosciutto di Parma, Bucheron Aged Goat Cheese, Marcona Almonds and Fresh Basil. Topped with Thyme-Honey, Sea Salt and EVOO.