First Course
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Blue Prawns Pad Thai
salt and pepper prawns, potato noodles, tamarind, scallions |
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Caesar Salad
hearts of romaine, anchovies, asiago crisp, parmesan emulsion, |
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Duck Confit
queso azul de valdeon, pine nut brittle, fruit compote, baby arugula |
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Kabocha Pumpkin Puree
red thai curry, coconut, basil puree |
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Roasted Beets
tri color beets, baby arugula, maple syrup, fresh goat cheese |
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Steak Tartar
Wolfes neck farm organic beef, asian pear wasabi, adzuki bean, quail egg, taro chips |
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Sweet Potato Ravioli
garnet yams, beurre noisette, sage walnuts |
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Tuna Tartar
ginger soy, coconut, chili, asian herbs |
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Second Course
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All - Natural Chicken
roasted ½ chicken, rainbow chard, white wine braised fingerling potato, bay leaf cream, oregano |
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Big Eye Tuna
udon noodles, baby bok choy, chinese black mushrooms, ginger broth, togarashi |
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General Oms Tofu
general oms sauce, yu choy, black rice, green onion |
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Grilled Lamb Loin
parsnip puree, braised greens |
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Grilled Pork Chop
white bean cassoulet, escarole, lemon onion jam |
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Moulard Duck
Boulanger potatoes, mustard greens, date puree |
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Pan Roasted Salmon
fennel & red cabbage sauerkraut fingerlings, pommery mustard |
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Steak Frites
grilled black angus filet mignon, parmesan truffle frites, baby arugula, bordelaise |