| Parsnip Veloute |
|
peekytoe crab and glazed parsnip |
| Hamachi Tartare |
|
fennel purée, cucumber, chilis and blood orange |
| Crisp Sweetbreads |
|
caramelized endive, madeira and fennel pollen |
| Wild Mushroom Ravioli |
|
truffle, tarragon and chives |
| Chilled Lobster Salad |
|
spiced avocado, ruby grapefruit and ginger. Supp. $8.00 |
| Crisp Tender Pork |
|
cipollini, fava beans, balsamic and port |
| Seared Foie Gras |
|
rhubarb confit and black pepper gastrique. Supp. $8.00 |
| Frisée and Butter Lettuce Salad |
|
shallots, herbs and parmesan and lemon |
| Tender Braised Short-Ribs |
|
parsnip purée, porcini mushrooms, glazed carrots and barolo |
| Roasted Organic Chicken |
|
mascarpone polenta, lemon, picholine olives and basil |
| New Zealand Red Snapper |
|
zucchini, fennel, tomato confit and white port |
| Roasted Saddle of Lamb |
|
chèvre potato puree, white asparagus and garlic confit |
| Porcini Crusted Cod |
|
celery root puree, salsify and truffle vinaigrette |
| New Zealand Venison |
|
braised red cabbage, glazed baby turnips, and green peppercorn jus |
| Wild Striped Bass |
|
green onions, basmati rice, miso, horseradish and soy glaze |
| Grilled Dry Aged Rib-Eye Steak |
|
sautéed broccoli rabe and red wine jus |
| Warm Rhubarb and Apple Crisp |
|
white pepper ice cream, port reduction and toasted walnuts |
| Chocolate Soufflé |
|
Thai coffee ice cream and chocolate sauce |
| Bamboo Honey Panna Cotta |
|
almonds, bee pollen, raspberries |
| Chocolate Date Cake |
|
pistachio ice cream, sesame |
| Passionfruit Lemongrass Sorbet |
|
pistachio biscotti |
| Warm Banana Financier |
|
crème fraiche sorbet and macadamia brittle |
| Mascarpone Cheese Cake |
|
brandied cherries and toasted pignoli nut crust |
| Assortment of Five Cheeses |
|
supp. $5.00 |
