| Celery Root and Apple Soup |
$8.00 |
Fresh Chestnut, Leek and Truffle Whipped Cream |
| Portabella Mushroom Soup |
$8.00 |
Grape Tomato, Crispy Manchego Crostini |
| Organic Mixed Baby Lettuce |
$8.00 |
Red Radish, Candied Pecans, Blue Cheese, Pear and Apple Cider Vinaigrette |
| Duck Confit Terrine and Butter Lettuce |
$10.00 |
Bacon Vinaigrette and Baby Shiso with Walnuts and Pumpkin Seed Oil |
| Vine Ripe Tomato and Humboldt Fog Goat Cheese Salad |
$8.00 |
Shaved Fennel and Toasted Pine Nut Coulis, Parmigiano Crisp and Balsamic Reduction |
| Samplings "Caesar" |
$8.00 |
Garlic and Black Pepper Dressing with Orange, Pumpkin Seeds and Fresh Ciabatta Crouton |
| Green Tea Smoked Salmon |
$10.00 |
Arctic Char Caviar and Fresh Basil with Black Sesame Seeds and Blood Orange Vinaigrette |
| Serrano Ham and Grilled Asparagus |
$8.00 |
Olive Tapenade Vinaigrette and Manchego |
| "Grilled Cheese" and Tomato Bisque |
$8.00 |
Toasted Brioche and Salami with Dijon, Fresh Basil Leaves and Aged White Cheddar Cheese |
| Mixed Olives and Marcona Almonds |
$8.00 |
Fennel and Kalamata Olives with Toasted Almonds and Pumpkin Seeds |
| Roasted Shiitake Mushrooms |
$8.00 |
Three Onions, Pecorino Cheese, Fino Sherry Vinaigrette, and Truffle Oil |
| Grilled Olive Bread "Bruschetta" |
$12.00 |
Morbier Cheese, Roasted Eggplant and Goat Cheese Puree with Balsamic, Fresh Basil and Tomato Tapenade |
| Duck Confit Raviolis |
$8.00 |
Butternut Squash Puree and Brown Butter Vinaigrette |
| Grilled and Smoked Artisan Sausages |
$8.00 |
Three Mustards and Cornichon Relish |
| Specialty Cheese Plate |
$8.00 |
Chefs Selection of Fine Cheeses |
| Artisan Meat Plate |
$14.00 |
A Selection of Dry Cured Meats |
| Free Range Chicken Breast |
$13.00 |
Flash Sautéed Peppers and Manchego Cheese with Basil Pesto and Oyster Mushrooms |
| Garlic Marinated Gulf Shrimp and Spanish Chorizo Skewer |
$11.00 |
Caperberries and Blue Cheese Antipasta with Roasted Red Pepper Coulis and Grape Tomato |
| Tasmanian Salmon |
$14.00 |
Toasted Pearl Pasta with Sun Dried Tomato Pesto and Kalamata Olive Vinaigrette |
| Wild Pacific Sea Bass |
$14.00 |
Tarragon Braised Cippolini Onion with White Wine Butter, Shaved Fennel and Basil Oil |
| Grilled Top Sirloin "Baseball" Steak |
$13.00 |
Pearl Onions and Roasted Garlic, Apple-Wood Smoked Bacon, "Baked Potato" and Red Wine Reduction |
| Braised Kobe Beef Short Rib |
$15.00 |
Potato Puree and Portabella Mushroom with Stone Ground Mustard and Red Wine Reduction |
| Crispy Seared Duck Breast |
$14.00 |
Foie Gras and Wild Mushroom Risotto with Black Barley, Sage Brown Butter and Sweet Potato Chips |
| Cumin Scented Venison Short Loin |
$14.00 |
Puree of Butternut Squash, Toasted Pecans, White Figs and Apple Brandy Cream |
| Smoked Buffalo Flank Steak |
$13.00 |
Balsamic Glazed Red Onions and Apple-Wood Bacon with Grilled Baby Bok Choy and Red Wine Reduction |
| Tea Smoked Salmon and Arctic Char Caviar |
$55.00 |
with Avocado Salad and Rice Wine Vinaigrette |
| Puree of Celery Root Soup |
$55.00 |
with Chestnuts, Apple, and Truffle Whipped Cream |
| Cumin Scented Venison Short Loin |
$55.00 |
with Toasted Pecans and White Fig Quinoa, Fresh Thyme and Apple Brandy Cream |
| Pan Seared Sea Scallops |
$55.00 |
with Shaved Fennel, Sautéed Mushrooms, and Cauliflower Puree |
| Triple Chocolate Hazelnut Brownie |
$55.00 |
with Dark Chocolate Gelato |
| White Chocolate and Peach Bread Pudding |
$7.00 |
with Lemon Cookie and Peach Creme Anglaise |
| Three Creme Brulees |
$9.00 |
|
| A Selection of Gelatos or Sorbets |
$7.00 |
|
| Maple and Mascarpone Cheesecake with Walnut Shortbread |
$7.00 |
|
| Chocolate and Hazelnut Brownie |
$7.00 |
with Dark Chocolate Mousse and Chocolate Gelato |
| Mango and Pineapple Fruit Chutney |
$7.00 |
with Coconut Gelato and Orange Apricot Glaze |
| "Breakfast After Dinner" Pain Au Chocolate and Espresso |
$8.00 |
|
| Dessert for the Table |
$5.00 |
Minimum of 2 People |
| Liquid Dessert |
$10.00 |
|
| A Selection Of Fine Imported And Domestic Cheeses |
$8.00 |
|
