| Toasted Fennel And Sage Gnocchi |
$12.00 |
roasted butternut squash with duck and star anise consomme, duck bacon |
| Sika Venison Pate |
$13.00 |
beet root, cornichons, slow roasted figs and cipollini onion marmalade |
| Lobster Crab Cake |
$14.00 |
opal basil mayonnaise, pickled tomatoes |
| Duck And Cremini Mushroom Cigars |
$12.00 |
candied orange and ginger remoulade |
| Lobster Salad |
$18.00 |
heirloom tomato confit, avocado, cucumber, mango and couscous, pummelo vinaigrette |
| Heart Of Romaine Caesar |
$10.00 |
mediterranean white anchovy, duck confit and humboldt fog crostini, braised tomatoes |
| Cold-Smoked Lamb Carpaccio |
$14.00 |
rosemary mustard, mache, salsify and carrot petals |
| Harvest Green Salad |
$13.00 |
mixed greens, coach farm goat cheese, duck bacon, crushed hazelnut, lemon mustard vinaigrette three-minute poached egg |
| Maine Lobster And Root Vegetable Pot Pie |
$38.00 |
in lobster bisque with white truffle oil |
| Wood Grilled Alaskan King Salmon |
$26.00 |
cucumber, tomato and israeli couscous salad, grapefruit champagne beurre blanc |
| Chilean Sea Bass |
$38.00 |
lemon confit, basil and english pea risotto, nantucket bay scallops and rock shrimp, lobster glaze |
| Basil-Crusted Colorado Lamb Rack |
$36.00 |
soft polenta and farm vegetable fricassee, cabernet mustard demi-glace |
| Braised Veal Cheeks "Bourguignon" |
$28.00 |
Burgundy, fontina cheese and porcini mushroom risotto, pearl onions, mushrooms, bacon coxcomb and blistered cherry tomatoes |
| Poached Tanglewood Farms Natural Chicken Breast |
$27.00 |
stuffed with cremini mushrooms and duck confit with cassoulet and caramelized onion cream |
| "Priest Strangler" Pasta |
$26.00 |
strozzapretti pasta with sliced chicken and exotic mushroom fricassee in white truffle cream |
| vegetarian Risotto |
$22.00 |
with grilled portobello and asparagus, rosemary lemon gremolata |
| 14 Oz, New York Strip |
$36.00 |
|
| 18 Oz Cowboy Ribeye |
$35.00 |
|
| 10 Oz. Filet |
$39.00 |
|
| Add Mesquite Grilled Portobello |
$4.00 |
|
