Dinner Menu


Dinner MenuFebruary 2011.pdf (143K)

First Courses
Warm Goat Cheese Fritters		14
	Field Greens with Pomegranate Vinaigrette, Medjool Dates, Toasted Hazel Nuts & Baby Beets
Pepper Crusted Ahi Tuna (Rare)		18
	with Warm Provençale Tomato Tart, Wood Smoked Tomato Vinaigrette and Aged Balsamic
House Applewood Smoked Salmon		15
	Truffled Potato Perogies, Grain Mustard Sauce & Canadian Salmon Caviar
Kobe Beef Carpaccio
	Parmesan Shards, Truffle Aioli, Sea Salt Potato Chips
Blue Crab Cakes		16
	Corn Relish, Chipolte Aioli
Butter Braised Lobster Risotto		20
	Soffritto & Parmesan Shards
Soup of Yesterday		10
Hearts of Romaine		12
	with Roasted Garlic Dressing, Grana Padano Chees, Parmesan Bread Sticks
Feta-Terranean		14
	Roasted Peppers & Portobello Mushroom with Chèvre Feta, Tomatoes, Rocket Pesto, Balsamic Syrup & Extra Virgin Olive Oil
Assorted Charcuterie (for Sharing)		18
	Housemade Pate, Salami, Pork Rillettes with House Pickled Vegetables
Torchon of French Canadian Foie Gras		20
	Brioche, Sour Cherry Gastrique
Crispy Duck Leg Confit		15
	With Two Potato Hash, Beach Mushrooms, Sundried Cranberries and Sage
Main Courses
Mushroom Crusted Lamb Loin		38
	Lamb Shank Tortelloni, Uptown Succotash, Eggplant Caponata, Mint Oil
Duo of Bacon Wrapped Elk & Slow Braised Beef Short Ribs		44
	Truffle-Creamed Spinach, Crispy Polenta Cake, Black Coffee BBQ Sauce
Lacquered Duck Breast		38
	Housemade Duck Sausage, Butternut-Pear Squash, Cherry Marmalade, Potato Waffle
Roasted Organic Chicken Supreme		34
	Basil, Cream, Olive Oil, SunDried Tomatoes, Peppercorns & Linguini
Porcini Crusted Sea Bass		46
	with Lobster-Truffled Potato Crêpes, White Corn-Arugula, Gulf Prawns & Warm Portobello Vinaigrette
Crab Crusted Cedar Planked Salmon		36
	with Gnocchi, Baby Beans, Chantrelles & Sauce Americaine
Milk Fed Veal Liver		35
	with Crispy Pork Belly, Polenta & Truffled Creamed Spinach
60 Day Aged Spring Creek Ranch New York Steak		48
	Chimichurri, Truffled-Parmesan Fries, Rustic Creamed Onions
Certified Angus Beef Tenderloin		42
	Bordelaise, Horseradish Creme Fraiche ,"Beef Stew" Potatoes, Root Vegetables & Watercress Salad
Vegetarian Tasting		30
	Truffle-Creamed Spinach, Wild Rice Timbale, Goat Cheese Stuffed Portobello Mushroom, Sauteed Mushrooms, Baby Beans & Carrots