Entrees

~Poultry~

Twice Cooked Boneless Quail
Foie Gras, Black Truffle Butter, Trotter and Veal Reduction

Roasted Squab
Pancetta and Herb Crust, Black Cabbage, Soft Parmesan Polenta

Rotisserie Baby Chicken
Potato-Apple-Celery Puree, Jumbo Asparagus, Red wine Chicken Jus

Pan Roasted Duck Breast
Crispy Polenta, Favas, Roasted Corn, Pinot Noir Pan Sauce

~Seafood~

Togarashi Spiced Yellow Tail Tuna
Hot Somen Noodle and Vegetable Salad

Boneless Swordfish Loin
Turnip, Burgundy Carrots and Citrus Salad

Butter Poached Lobster
Cauliflower “Couscous” Nori, Turbot Curry

Black Bass
Boneless “Chop” Fish Fumet, Tomato Chervil Salad

Wild King Salmon
Radish Root Salad, Carrot Puree and Celery-Citronette

Sugar Spiced Salmon
Chard, Roasted Corn, Sweet Onions, Asian Style Mustard Sauce

Pan Seared Grouper
Herb-Crusted, Sweet Shrimp and Lemon Braised Leeks

Halibut
Oyster Mushrooms, Sun-Dried Tomatoes and Garlic Confit

Crispy Red Snapper
Parsnips, Radish-Cucumber Salad, Soy-Miso Vinaigrette

~Beef, Veal, Lamb and Pork~

Tenderloin of Wagu Beef
Braised Daikon, Black Trumpet Mushrooms, Dashi Broth

Grilled Ribeye
Braised Celery, Fingerling Potatoes, Red Wine Reduction

Center Cut NY Striploin
Braised Veal Cheeks, Wild Mushrooms, Truffled Veal Stock Reduction

Grilled Prime Filet Mignon of Beef
Potato-Parsnip Pancakes, Huckleberries and Red Onion Confit

Spice Roasted Loin of Pork
Roasted Beets, Turnips, Apples and Caramel Jus

Pan Roasted Veal Chop
Oven Roasted Tomatoes, Wild Mushrooms, Garlic Potatoes, Rosemary Demi

Fig Crusted Colorado Rack of Lamb
Leek-Yukon Gold Salad, Haricot-Verts, and Balsamic Reduction

~Combinations~

Duet of Filet Mignon and Roasted Lobster
Prime Tenderloin, Butter Poached Maine Lobster, Basil-Essence Potatoes, Truffle Butter

Grenadins of Veal and Diver Scallops
Shitake Mushrooms, Artichokes, Oven Dried Tomatoes

Tenderloin of Beef and Piri Piri Prawns
Applewood Bacon, Swiss Chard, Sweet Corn Shallot Soufflé