DINNER
(Our Menu changes daily, however this is a recent example

To Begin

Asparagus Purée with Jumbo Lump Crab, Asparagus Mousse and Extra Virgin Olive Oil - $10

Crisp Veal and Shrimp Gyoza Dumplings with Tempura Shiso Leaf and Spicy Peanut Sauce - $10

Caramelized Wild Burgundy Escargots with Fresh Thyme, Local Garlic, Lemon Zest, Basil Pistou and Lavender Meringue - $12

Chanterelle and Lobster Mushroom Risotto with English Peas, Italian Pancetta, Local Scallions and Extra Virgin Olive Oil - $14

Iron Chef Chili Prawns" - New Orleans Style - $11

Roasted Potato and Truffle Gnocchi with Canadian Lobster, Local Sweet Corn, Oregano Florets and Italian Summer Truffles - $16

Foie Gras, Duck Pâté and Truffle-Scented "BLT" with Heirloom Tomatoes, Smoked Bacon, and 100-Year Old Balsamic Vinegar - $22

Salads

Knoll Farms Baby Green Romaine Lettuce with Parmesan and Garlic Pesto Crostini, Oven-Roasted Pine Nuts and Spicy Chipotle "Caesar" Dressing - $9

Hydroponic Bibb Lettuce with Sweet Red Onions, Radishes and Citrus Vinaigrette - $9

Heirloom Creole Tomatoes with Jumbo Lump Crab and Gulf Shrimp Remoulade, Local Cucumber Salad, Three Heirloom Tomato Gazpachos and Wild Mexican Tomatoes - $16

Entrees

Pan Seared Georges Bank Dry Pack Scallops and Jumbo Gulf Shrimp with Truffle-Andouille New Potato Hash and Caviar Butter - $31

"Fish and Chips" - Beer Battered Hawaiian Sunfish with Local Sweet Potato Purée, Curried Taro Root Chips and Spicy Red Chili Caramel - $29

Pan-Roasted Pacific Walu with Hot Buttered Popcorn Crust, Louisiana Crawfish and Local Corn Maque Choux and Dill-Sauternes Butter - $30

Duck Five Ways ~ Szechuan Seared Breast, Lacquered Leg and Thigh, Moo Shoo Pancake Stir-Fry, Duck Miso Broth, Foie Gras Won Tons and Currant-Cassis Reduction - $34

Almond and Herb Crusted Rack of Australian Lamb and Boneless Lamb Ribeye with Wilted Spinach and Caramelized Sweet Red Onion-Potato Galette, Roasted Heirloom Beets and Lamb Port Reduction - $36

Wild Porcini-Crusted Washington State Squab and Seared Hudson Valley Foie Gras with Local Heirloom Pea Cassoulet and Squab-Herb Reduction - 37

Sake and Miso Glazed Japanese Mero Sea Bass with Udon, Soba and Green Tea Noodles, Italian Summer Truffles, Lobster, Crab and Shark’s Fin Broth and 24-Karat Gold Leaves - $39

"Surf and Turf" - Seared Prime Filet of Beef Tenderloin and Grilled Jumbo Gulf Shrimp Yakitori with Sake Glazed Sweet Potato, Wilted Lacinato Kale and Tempura Asian Greens - $42

Desserts

Fig Tasting - Poached Fig, Fig Brûlée with Mascarpone and Fig Ice Cream Napoleon - $9

Dark Chocolate Cake with Orange Cream and Grand Marnier Ice Cream - $9

Lemon-Rosemary Creme Cannoli with Blueberries and Lemon Sorbet - $9

Grilled Cheese Sandwich with Delice de Bourgogne and Dark Chocolate Ganache

Strawberry "Slush" with Fresh Mixed Berries, Vanilla Cream and Chocolate Shavings - $9

Selection of Three House Made Ice Creams Chocolate Cookie, Blueberry and Caramel - $9

Selection of Three House Made Sorbets Raspberry, Yellow Peach and Plum - $9

Dessert Tasting - $32

Seven Course Tasting - $95

1st Course
Heirloom Creole Tomatoes with Jumbo Lump Crab and Gulf Shrimp Remoulade, Local Cucumber Salad and Three Heirloom Tomato Gazpachos

2nd Course
Asparagus Purée with Jumbo Lump Crab, Asparagus Mousse and Extra Virgin Olive Oil

3rd Course
"Lobster, Eggs and Truffles" - Canadian Lobster, Clyde's Farm Aracona Egg and Italian Summer Truffles

4th Course
"Fish and Chips" - Tempura Beer Battered Hawaiian Sunfish with Local Sweet Potato Purée, Curried Taro Root Chips and Spicy Red Chili Caramel

5th Course Surf and Turf" - Seared Prime Filet of Beef Tenderloin and Grilled Gulf Shrimp Yakitori with Sake Glazed Sweet Potato and Wilted Lacinato Kale

6th Course
Persillé du Beaujolais with Granny Smith Apple and Toasted Pinenuts

7th Course
Dark Chocolate Cake with Orange Cream and Grand Marnier Ice Cream

Seven Course Pairing - $55

1st Course
Brander "Cuvée Natalie" - Santa Ynez Valley, California, 2006

2nd Course
Machherndl Grüner Veltliner, Smaragd - Steinwand, Wachau, Austria, 2004

3rd Course
Pierre Sparr Pinot Gris, Grand Cru Mambourg - Alsace, France, 2002

4th Course
Mas de la Dame Rosé du Mas - Estate Bottled, Les Beaux de Provence, France, 2005

5th Course
Panther Creek Pinot Noir - Freedom Hill Vineyard, Willamette Valley, Oregon, 2003

6th Course
Domaine de Pallus "Les Pensées de Pallus" - Chinon, Loire Valley, France, 2004

7th Course
Bodegas Olivares Dulce Monastrell Jumilla, Spain, 2003