First Courses



First Courses
Pepper Crusted Ahi Tuna (Rare)
	with Warm Provençale Tomato Tart, Wood Smoked Tomato Vinaigrette and Aged Balsamic
Warm Goat Cheese Fritters
	Field Greens with Pomegranate Vinaigrette, Medjool Dates, Toasted Hazel Nuts & Baby Beets
House Applewood Smoked Salmon
	Truffled Potato Perogies, Grain Mustard Sauce & Canadian Salmon Caviar
"Meat & Potato"
	Pan Seared Foie Gras, Mini Baked Potato, Truffle Butter & Fleur de Sel
Blue Crab Cakes
	with Chipotle-Lime Aioli & Corn Relish
Kobe Beef Carpaccio
	Parmesan Shards, Truffle Aioli, Sea Salt Potato Chips
Butter Braised Lobster Risotto
	Soffritto & Parmesan Shards
Soup of Yesterday
Hearts of Romaine
	with Roasted Garlic Dressing, Grana Padano Chees, Parmesan Bread Sticks
Feta-Terranean
	Roasted Peppers & Portobello Mushroom with Chèvre Feta, Tomatoes, Rocket Pesto, Balsamic Syrup & Extra Virgin Olive Oil
Torchon of French Canadian Foie Gras
	Brioche, Sour Cherry Gastrique
Crispy Duck Leg Confit
	with Two Potato Squash Hash, Beech Mushrooms, Sundried Cranberries and Sage, Bacon-Veal Reduction
Assorted Charcuterie (for Sharing)
	Housemade Pate, Salami, Pork Rillettes, House Pickled Vegetables