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Salads
Whole Wheat Crusted Goat Cheese Salad
pine nuts, tri color roasted peppers, roasted
golden baby beets, pine nut vinaigrette
Red Leaf Lettuce Salad
red leaf lettuce, shallots, chives, parsley, tarragon, chervil, edmond fallot
vinaigrette
Red Curry Shrimp Salad
red curry shrimp, pineapple, watermelon, jicama, kaffir lime oil, sambal
gelee, coconut foam, micro thai basil, micro cilantro, crushed peanuts
Soups
Roasted Sunchoke
roasted sun chokes, celery, onions,
leeks, porcini dust
French Onion
5 hour onions, organic cheese
Starters
east and west
Selection of 6 Oysters, 3 Sauces
Colossal Prawn Cocktail
Mussels 2 Way
Saki - ginger, garlic, jalapeños, sake,
coconut milk, micro cilantro (or)
San Marzano - soffrito style with 10 hour braised san marzano tomato
Tuna or Salmon Tartar
Foie Gras
candied strawberry's, sautéed watercress, thai chilies , crushed marconi
almonds, micro greens, grilled brioche
Entrees
Kurobuta Tenderloin
sous vide
Japanese pork tenderloin medallions, macintosh apple mostarda, crispy celery
root, glazed baby carrots, aged
balsamic reduction
Bison Sirloin
spice rubbed 16 oz. Sirloin, roasted thai
chilies, cherry tomatoes, toasted pine nuts, fennel puree, micro greens, Oban
reduction
Rib Eye
Kansas City style, bone in, 24oz, black
truffled pommes puree, sautéed porcinis and roasted peppers
Twice Cooked Pan Seared Chicken Confit
sous vide
seared chicken breast with confit of thigh with cumquat & cilantro cous cous,
Oban reduction w/ a salad of
watercress and marconi almonds, keffir lime oil
Duck Confit
Seared Porcini Crusted Tuna
porcini dust, pomegranate reduction &
seeds, braised red endive, fresh black truffles, fennel puree, cilantro oil,
micro thai basil
Chilean Sea Bass
pan seared sea bass, truffled cherry tomato
confit, sautéed red leaf lettuce, 25 year aged balsamic reduction
“Twice Cooked” Pan Seared Salmon
strawberry tai chili mostarda, sautéed frisee,
grilled fire ramp, tomato water
Duck Porcini Ragu Angel Hair Pasta
carrots, onions, fennel, celery, garlic, tomatoes, porcinis, duck, 20 year old
tawny port , chianti slow cooked for 4 hours, fresh angel hair pasta
Finishes
Hollow Pear
hollowed roasted pear, home made vanillafied ice cream, coco dust
Fondue
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