Ah, the entrée. The pièce de résistance. The part of the meal that takes center stage. Historically, entrées have been focused around a large cut of some kind of meat, and while we still love our prime rib, entrées have evolved to include vegetarian fare as well as seafood and poultry. The influx of influences from around the world have given us an even greater, more exciting, range of dishes from which to choose. Our FFWS Executive Chefs have compiled a nice list of options for you to explore – and we’ll be adding many more for your culinary enjoyment.