| Velvety Cauliflower Soup |
$9.00 |
with mustard oil marinated cauliflower florettes |
| Seared New York State Foie Gras |
$19.00 |
sweet and sour vegetable stir-fry with spiced thai chili sauce and coconut sorbet |
| Bourbon Glazed Kurobuta Pork Belly |
$14.00 |
spiced apple cider braised kurobuta pork belly, served with herbed apple sauce & sweet tart cranberry gastrique |
| Ocean Caesar |
$13.00 |
hearts of romaine, oven roasted roma tomato, shaved asiago cheese, crispy oyster "croutons" |
| Hawaiian Tuna Quartet |
$19.00 |
tartare with a miso-soy emulsion olive oil poached with tapenade carpaccio with tomato, lemon zest and fried capers blackened with avocado mousse and ginger tobikko |
| Crispy Duck Confit |
$14.00 |
served with caramelized shallots, white truffle honey, dried blueberries, herbed crepe and a port reduction |
| Warm Crab and Shrimp Terrine |
$16.00 |
on a pool of sauce mornay with a petite a arugula and granny smith apple salad |
| Radicchio Salad |
$11.00 |
greens tossed with grapefruit supremes, shaved pecorino romano and a walnut-date vinaigrette |
| Three or Five Artisanal Cheeses |
$15.00 - $18.00 |
paired with complementing accompaniments |
| Tempura Hawaiian Ahi Tuna |
$33.00 |
served rare with spiced baby bok choy, sticky "forbidden black rice" and a tangy red bell pepper-miso emulsion |
| Colorado Saddle of Lamb |
$39.00 |
coffee encrusted loin with a saute of baby artichokes, lamb tenderloin and watercress with a garlic confit-potato pave, and minted lamb jus |
| Pan Seared Alaskan Halibut |
$36.00 |
over sunchoke-leek mousseline, minted spring peas, shallot and fennel with a bacon jus |
| Domestic Kobe Beef "Flat-Iron" |
$38.00 |
with crispy "popcorn sweetbreads" over a pool of truffled butternut squash, topped with roasted cultivated oregon mushrooms, foie gras bordelaise |
| Seafood Cioppino |
$32.00 |
seared local red snapper, manilla clams, P.E.I. black mussels, local shrimp, braised baby octopus, tomato and fennel with a rich saffron fume |
| Harris Ranch Grilled Filet Mignon "Oscar" |
$39.00 |
served with a saute of fingerling potatoes, crab meat and asparagus, on a rich vanilla-asparagus puree and sauce hollandaise |
| Texas Broken Arrow Ranch Antelope Loin |
$42.00 |
encrusted in juniper and fennel with silky parsnip-goat cheese mousseline, sauteed earthy-sweet baby root vegetables on a vanilla-golden raisin blend with antelope jus |
| Chilled Prince Edward Island Black Mussels |
|
with a ginger-mint vinaigrette and taro root crisps 2006, casamaro, blanco rueda |
| Pecan Seared Local Red Snapper |
|
with a fennel-pear mousseline and sweet potato puree 2005, ochoa, yiura and chardonna, navarra |
| English Peas with Pecorino Romano |
|
accented with crunchy bacon powder 2005, antano, tempranillo, rioja |
| Domestic Kobe Beef Hanger Steak |
|
over a rich garlic fondue with fiddlehead ferns and pearl onions and a red wine vinaigrette 2005, lelia, garnacha, carinena |
| Pre Dessert |
|
a small seasonal ocean room treat |
| Caramelized Walnut Cornmeal Cake |
|
honey tuille stuffed with goat cheese fondant and roasted vanilla and cinnamon plums, lemon milk sherbet and walnut spice cookie fernando de castilla, sherry, pedro ximenez, jerez |
| American Caviar |
$60.00 |
|
| Caspian Sevruga |
$130.00 |
|
| Iranian Ossetra |
$220.00 |
|
