| Wild Alaska Salmon Carpaccio |
$21.00 |
uruguay farmed ossetra caviar, shallots, red onions, caper dust and a quail egg |
| Paprika Crusted Line-Caught Ahi Tuna |
$24.00 |
cucumber, fresh lime and fleur de sel |
| Farm-Raised Penn Cove Mussels |
$22.00 |
steamed with pernod , white wine, garlic, tomato, saffron, pancetta and cream |
| Cream Of Artichoke Soup |
$14.00 |
rich puree with artichokes, sun chokes, cream and a stilton beignet |
| Maine Lobster Gazpacho |
$18.00 |
chilled spicy tomato broth with diced bell peppers, garlic, cucumber, avocado and sherry vinegar |
| Mixed Organic Baby Greens |
$12.00 |
cucumber, pear tomatoes and elderflower vinaigrette |
| Heirloom Tomato Tartar |
$15.00 |
basil 'caviar,' olive oil and balsamic vinegar |
| Potato Wrapped Farmed Rainbow Trout |
$32.00 |
bay scallop meunière ragoût of butter, lemon and parsley with haricots verts |
| Seared Line-Caught Ahi Tuna |
$36.00 |
seaweed and radish salad, sea water foam and potato gaufrette |
| Roast Colorado Lamb |
$42.00 |
crusted with pistachio and wrapped in prosciutto with sauce verge and a cheddar, potato croquette |
| Pan Seared All-Natural Beef Tenderloin |
$38.00 |
zucchini, potato latke, creme fraiche and horseradish beurre maitre d'hotel |
| Mixed Grill Of Moulard Duck |
$34.00 |
leg confit, jalapeno sausage and seared breast wild strawberry sauce and crisp duck fat cooked potatoes batonette |
| English Pea Risotto |
$28.00 |
julienne romaine hearts, shaved regianno and sweet yellow corn sauce |
