Second Course
Meat and Game
Veal Picatta with Spinach Spaetzle, Morel Mushrooms and Cherry Tomato
22
Aged 6 oz Filet with Truffle Mushroom Risotto, Roquefort Butter and Caramelized Cippolini Onion
23
Pork Tenderloin Medallions with Vanilla Sweet Potato Puree, Poached Pear, Rum-Raisin Gastrique, and Cippolini Onions
21
Pecan Encrusted Boneless Rack of Lamb with Eggplant & Garlic Puree, Roasted Peppers, and Sweet Potato Shoestrings
24
Aged Prime Cut 14 oz Ribeye with Steak Potatoes, Asparagus, and Roasted Peppers
27
Seared Duck Breast with Duck Confit & Wild Mushroom Ragout, Orange Zest Whipped Potatoes, Haricots Vert, and Duck Essence
23
Fish and Seafood
Horseradish Encrusted Salmon Rondettes with Carrots, Dilled Cucumbers, and Crispy Potato Nest
20
Shoestring Potato Wrapped Chilean Seabass with Spinach, Pearl Onions, Buttered Tomato, and Caper
26
Mint Temputa Shrimp Kabobs with Candied Orange, Peanut Encrusted Rice Balls, Cucumber & Wakame Salad, and Miso Aioli
20
Porcini Mushroom Dusted Scallops with Celery Root Purée, Wild Mushrooms, Gruyere and Parsley Nage
25
Miso & Soy Grilled Ahi Tuna with Fried Plantain Chips, Cucumber & Wakame Salad, and a Trio of Aisian Aiolis
24
Herbs-de-Provence Encrusted Ahi Tuna Nicoise Salad with Fingerling Potatoes, Shaved Boiled Egg, Haricots Vert, Calamata Olives, and Citrus Vinaigrette
24
Roasted Sunburst Farms Trout Stuffed with Arugula, Bacon, and Tomatoes and served with Fingerling Potatoes, Almond Cream Sauce, and Chervil
22
Chef de Cuisine
John Redden
Dinner Sous Chef
Julie Allen
|