Pearl Couscous Carbonara
With soft poached egg and black truffle sauce
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Seafood Tartare
With lotus root chips and yuzu vinaigrette
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Olive Oil Poached Salmon
With cilantro-avocado sauce and tomato-egg salad
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Crisped Foie Gras
With foie gras flan and wild mushroom ragoût
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Lobster Soufflé
With creamed brandy lobster sauce
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Jumbo Scallops
With tabbouleh and zizikki sauce
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Jumbo Lump Crabmeat Enchilada
With jicama salad and crème frâiche |
Sashimi of Yellowtail
With jalapeño and ponzu sauce |
Chilled Jumbo Lump Crabmeat Tacos
With tomato vinaigrette and yuzu guacamole |
Pan Seared Shrimp
With jalapeño cheese grits & tequila-cilantro lime sauce |
Fried Quail
With smoked tomato jalapeño grits & avocado salsa |
Steak Tartare “Modern Style”
With Butter Fries |
Spinach and Ricotta Ravioli
With brown butter sage sauce |
Forty-Eight Hour Braised Short Rib (medium rare)
With potato purée |
Tagliolini Gratinati al Prosciutto
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Shaved Artichoke, Fennel and Arugula
With lemon vinaigrette
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Marinated Pear and Gorgonzola Salad
With candied pecans and arugula
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Kalamata Bread Salad
With feta cheese and preserved artichokes |
My Mother’s Wedge of Romaine
With creamy Roquefort dressing and tomato confit
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Heirloom Tomato Salad
With Fuji apple, watercress, and Roquefort cheese
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Warm Goat Cheese and Beet Salad
With Verjus vinaigrette
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Dover Sole
With artichokes barigoule, roasted tomatoes & brown butter vinaigrette
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Black Cod
With blonde Miso, asparagus and pickled ginger
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Wild Mushroom Risotto
With white truffle oil
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Pan Roasted Halibut
With artichoke cocktail, roasted vegetables and porcini/truffle sauce
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Pepper Crusted Tuna “Mignon”
With cranberry-corn galette and braised chanterelle mushrooms |
Cracklin’ Chicken
With mousseline potatoes and vegetable nâge
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Filet of Beef
With potato fritter, grain mustard vegetables & porcini sauce
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Pork 3 Ways
Fresh Bacon, Grilled Ribeye & Cracklings
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Open Flamed Veal Chop
With olive oil potatoes and wilted spinach
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Prime New York Strip (Grilled or Au Poivre)
With watercress salad & lyonnaise potatoes
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Crisped Salmon
With minestrone sauce and sunchoke relish |
Domestic Lamb Shank
With preserved lemons, olives, roasted vegetables & pommes frites |
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