Dinner Menu, Winter 2011 - 2012

SEASONAL TASTING MENU

6 Courses

FIRST

Duck Confit & Foie Gras Terrine

Macerated Cranberries, Micro Arugula, Pedro Ximenez Reduction

RISOTTO

Spiced Pumpkin Risotto

Saffron, Chicken Wings, Walnuts

SOUP

Wild Mushroom Velouté

Confit Lemon, Parmesan Oil, Fennel

FISH

Scottish Salmon

Roast Baby Vegetables, Pommes Maxim, Ginger Red Wine Sauce

MEAT

Smoked Beef Brisket

New Potato Puree, Green Apple, Celery

DESSERT

Salted Caramel & Chocolate Fondant

Crispy Pistachio Florentine, Salty Caramel

Please inform your server if you have any dietary restrictions, we will do the best we can to accommodate them.

Executive Chef: Austin Cueto

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A LA CARTE

Sheep's Milk Ricotta Agnolotti

Wild Mushrooms, Pea Shoots, Baby Artichokes, Sheep's Milk Cream

Seared French Foie Gras

Citrus Pound Cake, Blood Orange, Almond Milk Sorbet, Apple Gastrique

Roast Maine Lobster Tail

Butternut Squash Gnocchi, Chanterelles, Asparagus, Foie Gras Emulsion

Hawaiian Tuna Sashimi & Hamachi Tartar

English Cucumber, Horseradish Edamame Puree, Celery, Ponzu Caviar

Truffle Potato & Leek Soup

Crispy Shallots, Parsley Coulis, Bacon Potato Salad

Roast Pumpkin & Lobster Soup

Lobster Beignets, Pistachio, Ginger Créme Fraiche

Organic Greens and Humboldt Fog Ash Goat Cheese

Cured Tomatoes, Avocado, Meyer Lemon Vinaigrette

Roast Beet Root & Prosciutto Salad

Blackberry, Verde Capra, Walnut Meringues, Basil Port Vinaigrette

Jumbo Lump Crab Salad

Almond Ginger Puree, Baby Mache, Grapefruit, Honeycomb Lemon Dressing

ENTRÉE

Potato Crusted Halibut

Chanterelles, Creamed Spinach, Black Truffle, Vintage Port Reduction

Butter Poached Maine Lobster

Honey Mushroom Fricassee, Pea Sprouts, Lobster Saffron Emulsion

Colorado Striped Bass

Manila Clam Cassoulet, Heirloom Tomatoes, Artichokes, Barigoule Emulsion

Roast Kurobuta Pork Tenderloin & Pork Belly Raviolis

Pineapple Tatin, Glazed Baby Root Vegetables, Parma Ham Jus

Dry Aged Angus NY Sirloin & Brisket

Pimenton Mash Potatoes, Haricot Verts, Trompette Royale, Rioja Jus

Seared Muscovy Duck Breast

Lentils Du Pay, Roast Pumpkin, Brussel Sprouts, Duck Confit, Spiced Cherry Jus

Roast Colorado Lamb Rack

Confit Shoulder, Glazed Beets, Moroccan Couscous, Marcona Almonds, Harissa Jus

A LA CARTE TASTING MENUS

Four Course

(A Pairing of Wine Selections with Your Menu - supplement)

Five Course

(A Pairing of Wine Selections with Your Menu - supplement)

Seven Course

(A Pairing of Wine Selections with Your Menu - supplement)