|
|
APPETIZERS |
|
| |
|
Spreads & Flatbread
hummus, Kalamata olive tapenade, and warm artichoke spread
|
$8.00 |
| |
|
Carpaccio of Ahi Tuna
Yukon gold potato salad and red onion-fennel relish
|
$10.00 |
| |
|
Sauteed Shrimp
in garlic butter with toasted herb bread crumbs and fresh lemon |
$12.00 |
| |
|
Warm Dungeness Crab and Hearts of Palm Salad
With arugula and passion fruit vinaigrette |
$12.00 |
| |
|
Pan Seared Scallops
atop wilted baby spinach with a blood orange beurre blanc
|
$12.00 |
| |
|
Garlic Chicken Wontons
with ginger-soy, hijiki dipping sauce and sauteed Asian vegetables |
$9.00 |
| |
|
Three Cheese Tartlet
Stilton blue, goat, and mascarpone cheeses with a lingonberry salsa |
$11.00 |
| |
|
SALADS |
|
| |
|
Asian Noodle Salad
Napa cabbage, ramen noodles, toasted almonds and sesame seeds with a ricewine vinaigrette
|
$7.00 |
| |
|
Endive and Apple Salad
bacon, candied pecans, and creamy cheddar dressing
|
$8.00 |
| |
|
Roasted Beet Salad
with spiced walnuts and a raspberry blue cheese vinaigrette. |
$8.00 |
| |
|
Watermelon Feta Salad
red onion, Kalamata olives, and Italian parsley finished with a white balsamic
vinaigrette |
$8.00 |
| |
|
ENTREES |
|
| |
|
Mushroom Dusted Grilled Ribeye
gruyere potato gratin, haricots vert, and choron sabayon
|
$29.00 |
| |
|
Veal Scallopini
cherry tomato-basil brown butter, gruyere potato gratin, and broccolini |
$24.00 |
| |
|
Grilled Salmon
corn pudding, roasted poblano chili butter, finished with tomato tartar sauce |
$24.00 |
| |
|
Pan Roasted Pork Tenderloin
baked ricotta and wilted spinach, finished with an Armagnac reduction, spring onions, prunes, and pork belly |
$21.00 |
| |
|
Coriander Crusted Lamb Tenderloin
crispy potato cake, eggplant ratatouille, and port wine demi glace |
$28.00 |
|
|
Lemon-Parsley Crusted Halibut
on a bed of wilted baby spinach, whole grain mustard sauce, served with a crispy potato cake |
$26.00 |
|
|
Potato Rosti Tilapia
With lemon beurre blanc and haricots vert |
$19.00 |
| |
|
Veal Mascarpone Meatballs
with linguine and sauce Bolognese |
$18.00 |
| |
|
Provencal Fish Stew
shrimp, sea scallops, PEI mussels, littleneck clams, and pork belly in a saffron-shrimp broth with grilled polenta |
$26.00 |
| |
|
Sauteed Sea Scallops
With lemon beurre blanc, crispy potato cake, and broccolini |
$23.00 |
| |
|
Grilled Flat Iron
watercress, grapes, blue cheese fritters, and port wine balsamic sauce |
$20.00 |
| |
|
Hanger Steak Au Poivre
gruyere gratin and broccolini |
$21.00 |
| |
|
| Chicken Mole Stuffed Poblano Pepper and Spanish Rice |
$21.00 |
| |
|
