Wolfgang Puck Restaurant

With Maytag Blue Cheese and Chives

With Smoked Bacon and House Made Crackers

With Avocado, Cucumbers and Crisp Wontons

With Garlic, White Wine, Lobster Butter and Béarnaise Croutons

With Sweet and Spicy Ginger Glaze

With White Anchovies and Tomato-Basil Bruschetta

With Spicy Cashews and Sweet Mustard Dressing

With Radicchio, Bacon, and Focaccia Croutons

With Feta Cheese and Toasted Pinenuts

For two with sliced Porcetta, Salami, Mortadella, Olives, Eggplant Caviar, Roasted Peppers, Fresh Mozzarella, White Beans, Anchovies and Grilled Bread

With Mushrooms, Onions, Roasted Eggplant and Goat Cheese

With Ricotta, Leeks and Italian Parsley

With Buffalo Mozzarella, Basil and Tomato Sauce

With Roasted Garlic, Peppers, Onions and Cilantro

With Tomatoes, Shaved White Onion, Cilantro and Lime

With Crème Fraiche, Dill, Chives and Black Caviar

With Four Cheeses, Smoked Ham, Basil and Tomato Sauce

With Onion Marmalade, Vermont Cheddar and House Made Pickles

With Italian Sausage Bolognese, Shaved Parmesan and Italian Parsley

With Spaghettini Pasta, Tomatoes, Basil and Gremolata

With Horseradish Potato Puree and Red Wine Reduction

With Smoked Bacon, Soft Polenta and Onion Rings

With Crisp Spaetzle and Marjoram Crème Fraiche

With Warm Potato Salad, Arugula and Pumpkin Seed Oil

With Maytag Blue Cheese and French Fries

Brandy Caramel Glaze, Caramel Swirl Ice Cream

Tangerine Gelato, Orange Sauce, Whipped Cream

Blueberry Swirl Ice Cream, Vanilla Struessel, Almond Cake

Dulce de Leche Filling, Dark Chocolate Sauce

Flourless Chocolate Cake, Hazelnut Mousse, Chocolate Sorbet

Jivara Milk Chocolate, Raspberry Preserves, Vanilla Ice Cream

FIRST COURSE Chef's Choice Choice of Butternut Squash Soup with Apple Relish and Cardamom Crème Fraiche Butternut Squash Soup with Apple Relish and Cardamom Crème Fraiche, Lobster and Mushroom Ravioli with Truffle-Cognac Sauce, Arugula Salad with Candied Pecans, Goat Cheese and Hazelnut Vinaigrette. ENTRÉE Choice of Braised Lamb Shank with Sweet Pepper Romesco and Saffron-Parmesan Orzo Free Range Chicken with Potato Puree and Rosemary Garlic Sauce. Braised Lamb Shank with Sweet Pepper Romesco and Roasted Root Vegetables Sauteed Snapper "Aqua Pazza" with Shrimp, Mussels, and Lobster Broth Sauteed Salmon with Fingerling Potatoes, Bacon, and Whole Grain Mustard Sauce. Sauteed Grouper with Fingerling Potatoes, Bacon, and Whole Grain Mustard Sauce Grilled Flat Iron Steak with Maytag Blue Cheese and Peppercorn Sauce Passionfruit Cheesecake. DESSERT Glazed Crunchy Chocolate Mousse Raspberry Consomme

FIRST COURSE Choice of Roasted Beet and Goat Cheese Napolean with Toasted Hazelnut Vinaigrette. Butternut Squash Soup with Cranberry-Apple Relish and Cardamom Crème Fraiche. ENTRÉE Choice of Grilled Flat Iron Steak with Maytag Blue Cheese and Peppercorn Sauce DESSERT Choice of Passionfruit Cheesecake. Mixed Berry Compote and Raspberry Coulis

FIRST COURSE Classic Caesar Salad with Tomato-Basil Bruschetta ENTRÉE Choice of Roasted Pork Chop with Sauteed Asparagus and Goat Cheese Potatoes. Sauteed Snapper "Aqua Pazza" with Shrimp, Mussels, and Lobster Broth Grilled Flat Iron Steak with Maytag Blue Cheese and Peppercorn Sauce. DESSERT

FIRST COURSE Lobster and Mushroom Ravioli with Truffle-Cognac Sauce Chopped Vegetable Salad with Feta Cheese and Toasted Pinenuts Classic Caesar Salad with Tomato-Basil Bruschetta SECOND COURSE Asparagus Soup with Peeky Toe Crab, Arugula Salad with Candied Pecans, Goat Cheese and Hazelnut Vinaigrette. THIRD COURSE Ricotta Gnocchi with Italian Sausage Bolognese and Shaved Parmesan ENTRÉE Choice of Pink Lady Apple Crumble Sauteed Salmon with Fingerling Potatoes, Bacon, and Whole Grain Mustard Sauce Caramel Confit Apples, Dark Raisins, Fleur de Sel Caramel Swirl Ice Cream Free Range Chicken with Potato Puree and Rosemary Garlic Sauce, Grilled Flat Iron Steak with Maytag Blue Cheese and Peppercorn Sauce Roasted Pork Chop with Sauteed Asparagus and Goat Cheese Potatoes. DESSERT Glazed Crunchy Chocolate Mousse, Raspberry Consomme 15 Layer Mocha Cake, Flourless Chocolate Cake, Mocha Praline Mousse, Dulce de Leche Ice Cream

FIRST COURSE Classic Caesar Salad with Tomato-Basil Bruschetta. SECOND COURSE Four Cheese Ravioli with Garden Tomatoes, Fresh Basil and Parmesan ENTRÉE Choice of Free Range Chicken with Potato Puree and Rosemary Garlic Sauce, Sauteed Atlantic Salmon with Choriz, Rapini and Manilla Clams. Grilled Flat Iron Steak with Maytag Blue Cheese and Peppercorn Sauce Roasted Pork Chop with Sauteed Asparagus and Goat Cheese Potatoes. DESSERT Crème Brulee Passionfruit Cheesecake With Mixed Berry Compote Mixed Berry Compote and Raspberry Coulis

With Maytag Blue Cheese and Chives

With Smoked Bacon and House Made Crackers

With Blue Cheese Dressing

With Avocado, Cucumbers and Crisp Wontons

With Anchovies and Tomato-Basil Bruschetta

With Spicy Peanuts and Sweet Mustard Dressing

With Radicchio, Bacon, and Focaccia Croutons

With Feta Cheese and Toasted Pinenuts

For Two Prosciutto, Salami, Eggplant Caviar, Peppers, Sun Dried Tomatoes and Grilled Bread

With Mushrooms, Onions and Roasted Eggplant

With Ricotta, Leeks and Italian Parsley

With Buffalo Mozzarella, Basil and Tomato Sauce

With Roasted Garlic, Peppers, Onions and Cilantro

With Goat Cheese, Fresh Tomato and Oregano

With Four Cheeses, Smoked Ham, Basil and Tomato Sauce

With Crème Fraiche, Dill, Chives and Black Caviar

With House Made Steak Sauce and Horseradish

With Fresh Mozzarella, Tomatoes and Basil

With Smoked Onion Marmalade and White Cheddar

With Italian Sausage Bolognese and Shaved Parmesan

With Spaghettini Pasta, Tomatoes, Basil and Gremolata

With Horseradish Potato Puree and Red Wine Reduction

With Smoked Bacon, Soft Polenta and Onion Rings

With Warm Potato Salad and Pumpkin Seed Oil

With Maytag Blue Cheese and French Fries