Spring 2011 Menu

Cucumber & Watermelon Sashimi
With smoked salmon and potato
Nine Dollars

Pan Seared Quail
With mustard, spinach and hash brown potatoes
Eleven Dollars

Bacon & Eggs
Pork belly, duck egg-sunny side up and candied tomato
Twelve Dollars

Escargot
Garlic, shallots, pinenuts and Pernod butter
Eight Dollars

Lobster Bisque
Served en croute
Eleven Dollars

French Onion Soup
Topped with cave aged smoked Gruyere and sourdough croutons
Ten Dollars




Wild Mushrooms
Sautéed with crispy onions, tomatoes and baby spinach
Tossed in a black garlic vinaigrette and sprinkled with lardoons
Ten Dollars

Crispy Duck Salad
With candied pecan, goat cheese and sour cherry vinaigrette
Twelve Dollars




Crisp Fried Whole Snapper
Tomato chutney, lemon-ginger cous-cous and Ponzu
Twenty Eight Dollars

Pan Seared King Salmon
White chocolate marble glaze, mashed potatoes, burnt honey
and nectarine-jalapeno butter sauce
Twenty Nine Dollars

Grilled Swordfish
Grilled with a Miso glaze, quinoas and garlic spinach
Twenty Five Dollars

Crispy Pheasant
In a smoked tomato-fennel broth with marbled potatoes
Twenty Five Dollars

Pork Osso Buco
With miso glaze, wilted chard and Wasabi crunch
Twenty Six Dollars

Tagine Roasted Rack of Lamb
With pistachios, olives and roasted root vegetables in a spiced honey jus
Thirty Six Dollars

16oz. N.Y. Strip
Truffle encrusted and char-grilled, with chef’s choice of starch and vegetable
Thirty Nine Dollars

Grilled Veal Chop
With fried burrata cheese, tomato terrine and arugula
Thirty Nine Dollars

Filet Mignon
With Wild mushroom Demi-Glace
Thirty Six Dollars

Pad Thai
Duck confit tossed with scallions, rice noodles, bean sprouts,
spicy hoisin and topped with peanuts
Eighteen Dollars




Consuming raw or undercooked foods may increase your risk of food borne illness, especially if you have certain medical conditions. Thorough cooking of foods including beef, poultry or seafood reduces the risk of illness.

We will accommodate dietary restrictions. 20% gratuity will be added to parties of 8 or more.
Private Chef's Table featuring 5 or 7 course dinner for parties of 6 to 12 people.


Sample Menu, Subject To Change