| Three Preparations of Smoked Salmon |
|
Shaved fennel salad, baby radish, preserved meyer lemon |
| Pates Maison |
|
Assorted house-prepared pates served with cornichons and toasted brioche |
| Seared Diver Scallops |
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Garden peas, carrots, lardons and fennel |
| Langoustine and Seared Sea Scallop |
|
Leek confit, garlic, cognac natural jus |
| Roasted Maine Lobster |
|
Chanterelle mushrooms, tarragon and Meyer lemon emulsion |
| Roasted Quail Grilled Vidalia |
|
Onion, chicories, grain mustard, apple and watercress sauce |
| Roasted Veal Sweetbreads |
|
Spanish chorizo, smoked paprika and potato |
| Seared Foie Gras |
|
Bing cherries, pickled ramps and star anise jus |
| White Asparagus Soup |
|
Grilled prawns, morel mushrooms and white truffle froth |
| Duck Consomme |
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Served with organic root vegetables and duck confit ravioli |
| Spring Vegetables |
|
Organic greens, fines herbs, extra virgin olive oil and aged sherry vinegar |
| Warm Asparagus Salad |
|
Crispy poached egg, frisee, mache, parmesan cheese and truffle |
| Grilled Tasmanian Salmon |
|
Celery root mousseline, beluga lentils, apple, watercress and horseradish emulsion |
| Sauteed Loup de Mer |
|
Chanterelle mushrooms, pearl onions and cauliflower soubise |
| Duo of Squab Breast and Crispy Veal Sweetbreads |
|
Mustard greens, quinoa, sauce depice |
| Angus Beef Filet |
|
Sunchoke potato gratin, spinach, trumpet royal mushroom, shallot sauce |
| Rack and Loin of Lamb |
|
Artichoke soubise, spring garlic, confit tomatoes, fennel, basil jus |
| Veal Loin |
|
Chanterelle mushrooms, fiddlehead ferns, chantenay carrot puree and sauce Perigueux |
| Roasted Duck Breast |
|
Confit ci pollini onion gratin, braised root vegetables, green peppercorn sauce |
| Roasted Venison Loin |
|
Kabocha squash, brussels sprouts, juniper and sherry brown butter sauce |
| Notable Artisan Cheeses |
|
Assortment of homemade Ice Cream and Sorbet |
| Trio of Creme Brulee |
|
Chocolate, vanilla and passion fruit |
| Pear Bavarois |
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Served with sauteed pears and vanilla bean ice cream |
| Blancmange |
|
Dried cherry almond frangipane and armagnac ice cream |
| Mille-Feuille |
|
White chocolate and yogurt mousse, fresh blackberries and mandarin sorbet |
| Pastry Assortment |
|
Chocolate mousse, lemon tart, coconut creme brulee and caramel ice cream |
| Classic Souffles |
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Choose grand marnier, lemon, raspberry, hazelnut or passion fruit |
| Warm Chocolate Tart with Raspberries |
|
White coffee bean ice cream, vanilla froth and chocolate sauce |
| Warm Flourless Chocolate Cake |
|
Served with liquid cassis ganache center and vanilla ice cream |
| Fresh Apple Tart |
|
Served with green apple sorbet |
