Appetizers | Soups/Salads | Entrees | Desserts
Seared Filet of Beef with Barley Rhubarb Chard, Fennel and Pernod Strudel, Yukon Gold Potato Croquette and Shaved Black Truffle Red Wine Reduction
Pan Roasted Veal Chop, Wild Mushroom Polenta Cake, Baby Eggplant, Broccolini and a Porcini Cream Sauce
Citrus Crab Meat Crusted Sea Bass, Okinawa Sweet Potato Puree, Steamed Bok Choy, Duet of Caviar
Blood Orange Glazed Hudson Valley Duck Breast and Citrus Confit Leg, Sweet Potato Pumpkin Custard Tartlet, Ruby Port Wine Bing Cherry Reduction
Lavender Scented Roasted American Loin of Lamb, Creamy Quinoa, Sweet Corn Flan, Tomato Compote Sour Orange Glacé Carrots and Mint Jus
Five Spice Slow Braised Boneless Bison Short Ribs, Onion Jam, Truffle Parsnip Puree and Natural Jus
Sautéed Dover Sole with a Purple Potato Hash, Asparagus Gratin, Vermouth Roasted Caper and Butter Sauce
