| Filet Mignon |
$38.00 |
with brie cheese fondue, portabello parmentier and roasted shallot-veat jus |
| Roast Pork Mignon |
$25.00 |
with a red mole dry rub, sun-dried fruit filled roasted apple, duchess sweet potatoes and pink peppercorn-port wine reduction |
| Duck Prepared Two Ways |
$28.00 |
sherry-soy-ginger marinated breast, crispy leg with shichimi togarashi rub, sweet yam puree and Asian pear chutney |
| Crisp Skin Salmon |
$26.00 |
crab-salmon cake, horseradish-potato latkes, avocado-buttemilk, emulsion, corn gremolata and corn foam |
| Sliced Lamb Sirloin and Spring Lamb Rack |
$32.00 |
rosemary-infused, watercress mashers and tomato-chanterelle ragout |
| Macaroni and Cheese |
$20.00 |
with garlic sausage, chorizo, crab claw meat, sweet peas, manchego cheese and truffle oil |
| Pan Fried |
$18.00 |
porcini gnocchi and pearl vegetables in sweet pea-shiitake-chardonnay cream along with summer vegetable pave and organic beets |
| Roasted Free-Range Chicken |
$20.00 |
in a parmesan-garlic rub with natural reduction sauce |
| Shrimp and Scallop |
$31.00 |
free form lasagna with lobster bisque, creamed spinach and tomato |
| Bone-in Stripioin |
$33.00 |
foie gras-chorizo broth vegetable paella and roasted plum tomato salad |
