| Mixed Green Salad |
|
with shaved asiago, roasted garlic vinaigrette & balsamic reduction |
| Roasted Beet & Goat Cheese Napoleon |
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with micro beet greens & beet paint |
| Tuna Carpaccio |
|
with soy demi, tobiko caviar & fragrant rice |
| Five Spice Marinated Quail Salad |
|
with watercress, red cabbage & fried shallots |
| Gnocchi |
|
with parsnip, pumpkin, & sage brown butter |
| Beef Tenderloin |
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with horseradish & potato puree, blue lake beans & beef essence |
| Wild Sturgeon |
|
sous vide with preserved lemon, fingerling potatoes & broccolini |
| Rack Of Lamb |
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with celery root puree, artichokes & lamb jus |
| Sake Glazed Pacific Cod |
|
with forbidden rice & mushroom broth |
| Venison Chop |
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with sweet potato risotto & cranberry citrus relish |
| Ripe Cheeses |
|
a selection of ripe cheeses served with house made panforte & crackers |
| Mocha Marquise |
|
chocolate flourless cake with bruleed banana & fleur de sel chocolate crumbles |
| Pumpkin Cheesecake |
|
covered with ginger cookie crumbs, candied kumquat & citrus glaze |
| "Fifty-Fifty" |
|
blood orange coulis & segments with vanilla bean ice cream & lemon almond cornmeal biscotti |
