| Ravioli of Shredded ""House Smoked"" Pork Loin, Wild Mushroom & Sun-dried Tomatoes On Choucroute, Bour |
$8.00 |
|
| Seared Sea Scallops On Swiss Chard, Wasabi Vinaigrette, Flying Fish Caviar Sauce |
$8.50 |
|
| Lobster Bisque |
$6.00 |
|
| Velouté of Wild Mushroom & Thyme |
$6.00 |
|
| Spring Asparagus Soup |
$6.00 |
|
| Mixed Seasonal Greens |
$5.00 |
with honeyed vinaigrette |
| Caesar Salad |
$5.00 |
with parmesan/ thyme crisp |
| Watercress and Field Greens |
$9.00 |
with toasted goat cheese, bacon, poached pear, red grape tomatoes, raspberry vinaigrette |
| Asian Field Greens, Fresh Strawberries, Caramelized Walnuts, Crumbled Gorgonzola Cheese, Aged Balsamic Vinaigrette |
$6.50 |
|
| Asian Spiced Muscovy Duck, Breast & Confit, Orange/ Cognac Essence |
$20.00 |
|
| Black Tiger Shrimp and Maine Lobster |
$25.50 |
with celeriac and cèpe puré, saffron/chive sauce |
| Sautéed Dover Sole Almandine or Meuniere |
$25.50 |
|
| Grilled Atlantic Salmon, Homemade Fettuccine, Vine Ripe Tomatoes, Caper & Artichoke Vinaigrette |
$17.50 |
|
| ""Bresaola Style"" Grilled Tenderloin of Beef, Oven Roasted Fingerling Potatoes, Red Onion & Cilantro Marmalade |
$18.00 |
|
| Breast of Chicken |
$16.50 |
with spinach, brie, pesto & sun-dried tomatoes, angel hair pasta, portobello mushroom reduction |
| Basil & Toasted Peanut Crusted Pork Tenderloin, Triple Mustard Spaetzle, Brandied Peach Essence |
$17.50 |
|
| ""Napoleon"" of Crispy Almond Tuile Cookies, Fresh Raspberries and Passion Fruit Cream |
|
|
| Tahitian Vanilla Scented Crème Brulée - a Silky Rich Custard |
|
|
| Ambrosia |
|
oozy warm bittersweet chocolate cake with almond praline ice cream |
| Sticky Toffee 'pudding' |
|
with madagascar vanilla bean ice cream |
| Opera ""piano"" |
|
layers of chocolate and praline cream, espresso ganache |
| Create Your Own Trio of Sorbet |
|
with assorted fresh berries choose from: mango, green apple, citrus, passion fruit, coconut, blood orange, raspberry chocolat. |
| Trilogy of Desserts |
|
tahitian vanilla scented crème brulée, espresso & bittersweet chocolate gateau & dulce de leche ice cream |
| Michael's Pecan & Caramel Tart |
|
with dulce de leche ice cream |
| Soufflés |
$6.75 |
|
| Grand Marnier |
$6.75 |
|
| Chocolate |
$6.75 |
|
| Raspberry |
$6.75 |
|
| Apricot |
$6.75 |
|
| Pear/ Passion Fruit |
$8.50 |
|
| Seared Balsamic Vinaigrette Beef Tenderloin |
|
|
| Mushroom Crusted Chicken Breast |
|
|
| Sesame Crusted Black Tiger Shrimp |
|
|
| Sautéed Golden Tilapia |
|
|
| Grilled Atlantic Salmon |
|
|
| Nut Crusted Pork Tenderloin |
|
|
| Seared Spiced Elk Loin Carpaccio |
$10.00 |
with garlicky red & yukon gold potato salad, arugula salad |
| Terrine of Canadian Foie Gras, Thyme & Perigord Black Truffle |
$16.00 |
with petite salad, brandied peach chutney |
| Home Smoked Norwegian Salmon |
$11.00 |
with traditional garnish |
| Chilled ""spring Roll"" of Maine Lobster, English Cucumber, Mango, Carrot Angel Hair |
$12.00 |
with a passion fruit fennel coulis |
| American Sturgeon Caviar |
$48.00 |
with crème fraiche & whole wheat blinis |
| Seared Sea Scallops On Swiss Chard |
$9.00 |
with wasabi vinaigrette & flying fish caviar sauce |
| Ravioli of Shredded ""house Smoked"" Pork Loin, Wild Mushrooms & Sun-dried Tomatoes On Choucroute, Boursin Cheese Essence |
|
|
| Whole Wheat Tart |
$8.00 |
with shitake mushrooms, grilled asparagus, shallots & michael's homemade bacon ragout, mache lettuce & shaved pecorino cheese |
| Seared Canadian Foie Gras On a Homemade Herb Brioche, Rhubarb, Cherry & Gold Raisin Compote |
$16.00 |
|
| Lobster Bisque |
$8.00 |
|
| Spring Asparagus Soup |
$6.00 |
|
| Velouté of Wild Mushroom & Thyme |
$6.00 |
|
| Watercress and Field Greens |
$9.00 |
with toasted goat cheese, bacon, poached pear, red grape tomatoes, raspberry vinaigrette |
| Asian Mesclun Greens, Candied Walnuts, Fresh Strawberries, Crumbled Gorgonzola, Aged Balsamic Vinaigrette |
$8.50 |
|
| Caesar Salad |
$6.50 |
with parmesan/thyme crisp |
| Mixed Seasonal Greens |
$6.50 |
with honeyed vinaigrette |
| Napoleon of Spring Greens and White Asparagus, marinated Artichokes, Vine Ripe Tomatoes, Peppercress, Roasted Shallot Vinaigrette |
$6.50 |
|
| Sautéed Breast of Chicken |
$19.00 |
with spinach, brie, and sun dried tomatoes, forestiere sauce |
| Basil & Toasted Peanut Crusted Pork Tenderloin, Triple Mustard Spaetzle, Brandied Peach Essence |
$21.00 |
|
| ""bresaola Style"" Grilled Filet of Beef, Oven Roasted Fingerling Potatoes, Red Onion & Cilantro Marmalade |
$30.00 |
|
| Trilogy of Veal |
$28.00 |
wild mushroom veal loin, crispy veal sweetbreads and ""3 hour braised"" veal ""cheeks"" with horseradish & chive potato purée, calvados essence |
| Muscovy Duck Two Styles |
$27.00 |
""slow cooked"" marinated duck confit & five spiced breast, braised red cabbage, orange cognac reduction |
| ""Tandoori Scented"" Australian Rack of Lamb, French Green Lentils, Mango Basil Chutney & Natural Jus |
$30.00 |
|
| Alaskan Halibut ""confit"" |
$28.00 |
with braised leek & portobello mushroom ragout, preserved onion, lemon thyme infusion |
| Sautéed European Dover Sole Almandine or Meuniere |
$32.50 |
|
| Saffron Poached Maine Lobster and Seared Sea Scallops |
$32.50 |
with cèpe celeriac purée with a chive essence |
| Pan Seared Atlantic Salmon |
$26.00 |
with wilted bok choy, vine ripe tomato, caper & artichoke vinaigrette |
| Prosciutto Wrapped Wild Striped Bass |
$27.50 |
with fennel and red onion ""warm salad"", basil, blood orange & balsamic reduction |
| Crispy French Phyllo ""brique"" of Spring Vegetables, Roasted Tomato Infusion |
$18.00 |
|
| ""Napoleon"" of Crispy Almond Tuile Cookies, Fresh Raspberries and Passion Fruit Cream |
|
|
| Madagascar Vanilla Scented Crême Brulée - a Silky Rich Custard |
|
|
| ""The Clown"" |
|
bittersweet chocolate mousse with brandied cherries |
| Michael's Pecan & Caramel Tart |
|
with dulce de leche ice cream |
| Ambrosia |
|
oozy warm bittersweet chocolate cake with almond praline ice cream |
| Opera ""piano"" |
|
layers of praline cream, toasted hazelnut biscuit and bittersweet chocolate espresso ganache |
| Sticky Toffee 'pudding' |
|
with madagascar vanilla bean ice cream |
| Amuse Bouche |
|
|
| Ahi Tuna & Atlantic Salmon Tartare |
|
with spicy lemon-ginger vinaigrette, oriental seaweed salad, crispy dill flatbread '06 commanderie de la bargemone rosé |
| Crispy Veal Sweetbreads On Wilted Spinach |
|
with lobster tarragon essence '04 albert mann riesling grand cru schlossberg (alsace) |
| Ravioli of Wild Mushroom, Shredded Duck Confit |
|
with sun-dried tomatoes, ginger, red onion & cherries, orange cognac infusion '04 dom. chandon de brialilles savigny-les-beaune 1er cru |
| Green Apple Sorbet |
|
|
| Seared Filet of Beef |
|
with seared canadian foie gras & sweet tomato chutney, natural ju '03 perata vineyards cabernet sauvignon (yountville) |
| Global and American Artisan Cheeses |
|
warre's 10 year old tawny porto (portugal) |
| Caramelized Peach & Apricot ""upside Down Gateau"", Ginger Ice Cream '03 Paeonia Late Harvest Pinot Blanc or |
|
|
| Flourless Bittersweet Chocolate Gateau |
|
with raspberry preserves & white chocolate mousse glunz estate raspberry wine with grape brandy |
| Mingnardises |
|
|
| Velouté of Wild Mushroom & Thyme |
|
|
| Mesclun Green Salad |
|
with ruby red & golden pickled beets, haricot vert, laura chenel goat cheese, roasted shallot vinaigrette |
| Pistachio Crusted Atlantic Salmon On Savoy Cabbage, Mango Basil Sauce |
|
'06 commanderie de la bargemone rosé (provence) |
| Filet of Beef Au Poivre, Cognac Peppercorn Sauce |
|
|
| Asian Spiced Pork Tenderloin, Three Cheese & Thyme Polenta, Orange Cilantro Infusion |
|
|
| Sautéed Sea Scallops, Provencal Style |
|
shallots, garlic, garden tomato, basil & white wine) on homemade fettuccine. '05 regis cruchet vouvray demi-sec (loire valley or '03 perata vineyards cabernet sauvignon (yountville) |
| Trilogy of Desserts |
|
tahitian scented crème brulée, homemade ice cream & bittersweet chocolate & espresso gateau glunz estate raspberry wine with grape brandy |
