Pearl Couscous Carbonara
With soft poached egg and black truffle sauce
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Tuna Tartare
With shiso-ginger vinaigrette
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Chilled Gulf Coast Crab Claws
With grilled sourdough bread
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Crisped Foie Gras
With foie gras flan and wild mushroom ragoût
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Steak Tartare
With butter fries and greens
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Jumbo Scallops
With Braised lentils and watercress
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Jumbo Lump Crabmeat Enchilada
With jicama salad and crème frâiche
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Sashimi of Yellowtail
With jalapeño and ponzu sauce
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Pan seared Duck Breast
With foie gras, duck confit ravioli, and celery root puree
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Ravioletti
With fresh ricotta and Braised veal, and brown butter sage sauce
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Pan Seared Shrimp
With jalapeño cheese grits and cilantro lime braise
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Forty-Eight Hour Braised Short Rib (medium rare)
With potato purée |
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Shaved Artichoke, Fennel and Arugula
With lemon vinaigrette
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Marinated Pear and Gorgonzola Salad
With candied pecans and arugula
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Kalamata Bread Salad
With feta cheese and preserved artichokes
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Caesar Salad
With pear tomatoes and rosemary focaccia
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My Mother’s Wedge of Romaine
With creamy Roquefort dressing and tomato confit
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Heirloom Tomato Salad
With Fuji apple, watercress, and Roquefort cheese
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Warm Goat Cheese and Beet Salad
With Verjus vinaigrette
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Soup of the Evening
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Black Cod
With blonde Miso, asparagus and pickled ginger
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Wild Mushroom Risotto
With white truffle oil |
Pan Roasted Halibut
With summer bean braise, sundried tomato pesto and pancetta chip
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Pepper Crusted Tuna “Mignon”
With cranberry-corn galette and braised chanterelle mushrooms
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Cracklin’ Chicken
With mousseline potatoes and vegetable nâge
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Filet of Beef
With blanquette of vegetables and truffle sauce
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Domestic Lamb Shank
With garden vegetables, muffaletta tapenade and pommes frites
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Grilled Pork Ribeye
With Pork Imperial Rolls and Asian greens
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Open Flamed Veal Chop
With basil gnocchi and barigoule artichokes
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Crisped Salmon
With gazpacho sauce, avocado puree and pickled vegetables
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Prime Steak for “2”
With garden vegetables and béarnaise sauce |
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