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First Course |
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Chef's Amuse for Two |
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Appetizer |
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| Asparagus |
$14 |
| prociutto de parma, meyer lemon hollandaise |
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| Confit Beet Salad |
$12 |
| spiced balsamic vinaigrette, baked "river's edge" goat cheese |
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| Olive Oil Poached Salmon |
$16 |
| citrus basil vinaigrette, creamy tomatoes |
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| Potato Soup |
$16 |
| porcini crostini, truffle sabayon |
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Crab Salad |
$16 |
heirloom tomato gelee, parsley sauce |
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Palette Cleanser |
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Duet of House Made Sorbets |
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infused vodkas |
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Main Course |
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| Roasted Colorado Rack of Lamb |
$38 |
| artichoke, mint "caponata" |
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| Halibut "Cioppino" |
$36 |
| cockle clams, calamari, shrimp, vegetable pearl, tomato bullion |
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| Roasted Prime Rib |
$38 |
parmesan crusted brussels sprouts, caramelized endives,
bouchon potatoes
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| Seared Sea Scallops |
$32 |
| beffalo ricotta gnocchi, red wine sauce, arugula, parmesan crisp |
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| Vegetarian Saffrom "Bollito" |
$32 |
aioli croutons |
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Lobster Risotto |
$38 |
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Dessert |
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Nut Strudel |
$10 |
pistachio ice cream |
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Chocolate Fantasy Cake |
$10 |
passion fruit ice cream |
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Strawberry Panna Cotta |
$10 |
strawberry sauce |
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Assorted Sorbet & Ice Creams |
$10 |
biscotti |
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Executive Chef, Mathieu Palombino |
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Sous Chef, Manuel Honrado
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Sous Chef, Milton Carrasco |
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Pastry Chef, Guillermo Concha |
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| 18% gratuity will apply for parties of six or more |
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