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First Course |
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Lobster Consommé |
$14 |
mascarpone ravioli, lobster, roasted corn |
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Beet Salad |
$16 |
roasted golden & red beets, watercress, walnuts, lemon vinaigrette, warm goat cheese
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Baby Spinach Salad |
$16 |
pancetta, bosc pears, pecorino romano, walnuts, maple syrup vinaigrette |
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Curry Carrot Soup |
$12 |
herbed goat cheese |
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Crab Cocktail |
$12 |
frisée, cantaloupe, cilantro, candied jalapeño, avocado mousse, lime tequila vinaigrette |
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Second Course |
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Roasted Fennel Ravioli |
$16 |
roasted shallots, micro shiso, meyer lemon, olive oil, aged balsamic |
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Mini Oyster Sampler |
$15 |
3 east coast, 3 west coast |
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Pan Seared Scallop |
$16 |
mushroom broth, red pearl onions, oyster mushrooms, crab dumplings, english peas |
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Duck Confit |
$16 |
pea shoots, honsimegi mushrooms, almonds, potato cake, plum syrup |
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Cheese Sampler |
$15 |
a selection of five imported & domestic cheeses |
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Third Course |
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Colorado Rack of Lamb |
$38 |
braised shank, artichokes, grape tomatoes, parsnip puree, micro sorrel, shiraz sauce |
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Filet of Beef |
$38 |
portobello confit, spinach, foie gras, truffled mashed potatoes, green peppercorn sauce |
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Porcini Crusted Big EyeTuna |
$34 |
asparagus, celery root puree, grilled red cabbage, madeira caraway sauce |
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Quinoa Risotto Stuffed Roasted Peppers |
$32 |
yellow tomato gratin, pine nuts, enoki mushrooms, mizuna, citron vinaigrette |
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Venison Chop |
$38 |
croquet potatoes, cipollini onions, mitaki mushrooms, black kale, maple syrup sauce |
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Poached Black Cod |
$36 |
baby bok choy, soy beans, oak tree shitake mushrooms, grilled leeks, miso broth |
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Dessert |
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Warm Almond Lava Cake |
$10 |
apple compote, vanilla ice cream |
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Chocolate Cake |
$10 |
white chocolate mousse, strawberry gelée |
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Raspberry Panna Cotta |
$10 |
vanilla tuille |
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Assorted Sorbets or Ice Creams |
$10 |
biscotti |
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Executive Chef Paul Nelson |
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Sous Chef Ciro Blanco |
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Pastry Chef Manuel Honrado |
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| 18% gratuity will apply for parties of six or more |
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