DINNER |
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Sample Menu - Menu changes seasonally. |
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FIRST COURSE |
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BURRATA SALAD 22 |
Roasted red beets, heirloom tomatoes,
basil pesto, baby greens &
iced wine vinegar |
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WASABI CAESAR 16 |
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Organic romaine spears,
crispy rice "dice", shaved reggiano and
Japanese horseradish-infused Caesar dressing |
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BITTER GREENS & Smoked Duck Salad
20 |
Baby red onions, roquefort cheese,
candied hazelnuts & maple-whole
grain vinaigrette |
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HAWAIIAN AHI TUNA SASHIMI & TARTARE
24 |
Buttermilk-scallion pancakes, wasabi
aioli, avocado, soy-lime
syrup & caviar |
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JUMBO LUMP CRAB CAKES 28 |
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Sweet corn puree, poblano-sweet corn
bisque and baby greens |
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WAGYU BEEF CARPACCIO 30 |
Mustard-horseradish sauce, herb oil,
wild arugula &
classic garniture |
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VERMONT QUAIL & FOIE GRAS 32 |
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House-made brioche, port wine marinade,
mission figs & frisee-apple salad |
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VEGETARIAN
TASTING |
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Four Course Prix Fixe $80, Including Sommerlier's
Wine Pairings $120 |
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FUJISAKI ASIAN PEAR SALAD |
Bleu d'auvergne grilled cheese,
arugula, cashews & cider-honey viniagrette.
Wine Pairing: Charles Krug ~ Sauvignon Blanc ~ 2022 ~ Napa
Valley |
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WILD MUSHROOM & SHERRY BISQUE |
Asparagus, shiitake & oyster mushrooms
Wine Pairing: Antigal ~ UNO ~ Malbec ~ 2019 ~ Mendoza,
Argentina |
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ARBORIO RICE RISOTTO |
Basil, asparagus, crispy artichoke,
parmesan crisps & champagne-Parmesan
emulsion.
Wine Pairing: Hecht Bannier ~ Grenache Rose ~ 2021 ~ Cotes de Provence,
France |
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FRESH MEYER LEMON CREPE |
Lemon curd, creme fraiche and
limoncello
Wine Pairing: Hogue ~ Late Harvest Riesling ~ 2020 ~ Columbia
Valley, Washington |
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MAIN COURSE |
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FIERY SWEET CHILE & HONEY-GRLLED
MEXICAN WHITE PRAWNS 44 |
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Jasmine almond rice cakes, red onion,
yuzu-basil aioli & frisee |
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GREEN MISO SEA BASS 50 |
Bok choy, scallions, ramen noodles,
truffle essence,
lobster miso
and citron rouille |
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GRILLED MAINE LOBSTER TAILS 52 |
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Angel hair pasta, spinach, edamame and
creamy garlic
chile sauce |
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TELLICHERRY RUBBED ELK TENDERLOIN
50 |
Roasted garlic fork-mashed potatoes,
sugar snap peas,
applewood-smoked bacon & creamy brandied mushroom sauce |
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GRILLED NEW YORK STRIP 60 |
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Cannellini bean-baby potato ragu,
asparagus, leeks, thyme & veal demi |
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PAN-SEARED SALMON 48 |
Yukon gold potato gnocchi, green peas,
chanterelle mushrooms &
thyme beurre blanc |
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GRILLED CENTER-CUT BEEF
TENDERLOIN 58 |
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Sauteed organic chard with bacon,
scalloped potato terrine & au poivre sauce |
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NEW MEXICO FOUR CORNERS GRILLED RACK OF
LAMB 60 |
Fresh pea puree, parmesan-yellow corn
polenta, roasted leeks &
merlot-lamb reduction |
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SIDES
$10 |
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Sauteed Spinach |
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Roasted Garlic Fork-Mashed Potatoes |
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Jasmine Almond Rice Cakes |
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Ramen Noodles |
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Broccolini |
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Frites |
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DESSERTS |
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$14 |
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"APPLE" |
Roasted apples, white chocolate mousse,
butterscotch sauce, toasted
cinnamon crumbs and cognac ice cream |
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TOFFEE CREME BRULEE |
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Pear sorbet, peanut butter streusel and
fudge sauce |
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GERMAN CHOCOLATE CAKE (Flourless) |
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Vanilla bean ice cream, balsamic
caramel sauce & fresh berry compote |
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POACHED ORGANIC PEAR PANNA COTTA |
Toasted "Honeycomb", pistachio crumbs,
candied lemon coulis
and rosemary ice cream |
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FRESH MEYER LEMON CREPE |
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Lemon curd, creme fraiche & limoncello |
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ICE CREAM and SORBET TRIO $10 |
Dark Chocolate, Coconut, Strawberry,
Mixed Berries,
Caramel Cream Cheese, Mocha Fudge |
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| Menu items and prices
subject to change without notice. |
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