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To Begin
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Chefs Selection of Oysters
on the Half Shell, Pickled Ginger, Wasabi Foam, Green apple Mignonette
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Summer Tomato Gazpacho
Cane Skewered Prawn, Roasted Corn, Avocado Relish, Ketel One Crème
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Spicy Tuna Tartare
Scallop Ceviche, Hamachi Crudo and Vietnamese Sesame Cracker
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Baby Oak Leaf Lettuce
Shaved Summer Vegetables, Chickpeas, Green Goddess Dressing
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Chefs Selection of Cured Aged Meats
One Ripe Cheese, Horseradish Custard, Caper Berries & Crunchies
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Creamy Soft Shelled Crab Broth Cappuccino
Vermouth Foam, Fennel Pollen, Crab Beignets
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Butter Poached Hawaiian Blue Prawns
Chorizo Capiratada, Pineapple Rum Paint
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Rosemary Grilled Serrano Wrapped Figs
Warm Chevre, Native Baby Arugula, Toasted Almond Dust
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Crispy Veal Sweetbreads
Braised Baby Artichokes, Cracked Cassees des Baux Olives, Feta, Caper Emulsion
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Chefs Selection of Caviar
Yukon Potato Blinis, Crème Fraiche, Champagne Gelee
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To Continue
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Diver Scallop Mousseline Ravioli
Heirloom Tomatoes, Smoked Corn Crema, Garlicky Braised Kale, Lardons, Pistou
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American Kobe Flat Iron Steak
Crispy Fried Oysters, Bone Marrow Butter, Parmesan Frites, Watercress, Roasted Shallot Jam, Bordelaise
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Ahi Tuna Au Poivre
Creamy Eggplant Caviar, Summer Squash, Yellow Tomato Emulsion, Green Olive Foam
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Organic Herb Roasted Chicken
Pomme Puree, Whole Roast Garlic, Lemon Confit, Warm Spinach, Au Jus
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Handmade Lemon Cracked Pepper Pappardelle
Heirloom Tomato, Summer Vegetables, Basil, Pave Vecchio
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Grilled Maine Lobster
Warm Smoked Trout, Fennel and Fingerling Potato Salad, Asparagus, Mustard Seed Aioli, Black Truffle Butter
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Domestic Lamb Leg Steak
Braised Shoulder and Goat Cheese Stuffed Crimpinette, Broccoli Rabe, Pinenut Gremalata, Aged Sherry
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To End $7.00
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Chefs Whim of Three Seasonal Crème Brulee
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Chocolate Molten Cake, Sweet Crème Sorbet
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Cardamom Pot De Crème, Whipped Cream, Cinnamon Sugared Doughnuts
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Mango Cheesecake, Blackberry Coulis
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