Wagyu Shortrib Delice de Bourgogne Cheese Steak, Crispy Shallots, Smoked Paprika Aioli on a Brioche Crostini
English Pea Soup Shooter, Crème Fraiche, Cured Lemons, Curry Oil and Pancetta
Seared Five-Spice Duck with Pear Miso Butter and Homemade Cornmeal and Sesame Crackers
Chilled Green Tip Mussels with a Light Smoked Bacon Potato Salad, Horseradish Foam
Chef’s Signature Crabcake with Fresh Mango Relish and Lime Chili Aioli
Compressed Watermelon with French Feta Cheese, Fresh Lemon Essence, Upland Cress
Medjool Dates Stuffed with Cashell Blue Cheese, Wrapped in Applewood Smoked Bacon
Spicy Tuna Tartar Cuillere with Cucumber, Ginger Soy Vinaigrette and Wasabi Crème Fraiche
Chilled Red Pepper Soup Shooter with Crispy Brioche Croutons and Lemon Basil Yogurt
Mushroom Risotto Bouchee with Carmelized Shallots, Parmagiano Reggiano, Crème Fraiche
Panko Confit Tender Pork Bites, Served with Homemade Dusseldorfer Senf Apricot Mustard
Shrimp and Avocado Bourchette with a Chimicurri Sauce
Chorizo Sausage wrapped in pasty served with a Romanesque Sauce
Salads
Choice of One
Arugula with Shaved Parmagiano Reggiano, Pinenuts and Fresh Lemon Vinaigrette
Organic Blue Moon Baby Greens with Plum-Pineapple Ginger Dressing
Classic Caesar with Buttery Focaccia Croutons
Watercress Salad with Applewood Smoked Bacon, Fresh Shaved Pears, Blue Cheese Croutons
Roasted Beet “Carpaccio” with Goat Cheese Mousse, Baby Mustard Greens and Aged Balsamic
Entrees
Choice of Two
Herb Roasted Loin of Lamb with Petit Ratatouille and Rosemary Jus
Grilled Tuna with Chunky Puttanesca of Olives, Tomatoes and Capers
Chimichurri Marinated Grilled Hanger Steak with White Bean Ragout and Sauteed Bitter Greens
Sage Roasted Chicken Breast, Roasted Garlic Smashed Potatoes, Sauteed Spinach, Dark Jus
Braised Shortribs with Spinach, Yukon Gold Mashers and Roasted Shallot Jus
Saute of Cod with Broccoli Raab, Roasted Garlic Cream, Chorizo Oil
Slow Roasted Salmon over Piperade Served with Crispy Fingerlings
