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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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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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