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Starters/Salads
Pan-seared
foie gras
atop house made brioche and splashed with fresh raspberry preserve,
and truffle essence
Tomato
Stack
Green, yellow, and red heirloom tomatoes with fresh buffalo mozzarella,
truffle essence, and balsamic glace
Jumbo
Lump Crab Cake
Fresh Dungeness crab cake on a bed of corn relish, sweet peppers, garnished
with soft shell crab, fried leeks, and sweet soy reduction
Entrees
Pan-Seared
Big-Eye Tuna and Blackened Strip Loin
Lobster, mushroom, chanterelles, lemongrass black bean reduction,
and wasabi foam
Waju
Beef
Fresh baby corn, white asparagus, and veal oxtail reduction
Shelton
Farms Organic Free Range Chicken Breast
with cepes, baby fennel, and vidala onions over fingerling potatoes
Lavender
and Sweet Chili Marinated Niman Ranch Pork Tenderloin
over roasted corn, julienne asparagus, baby arugula, and drizzled
with sweet chili glaze
Flash Grilled Alaskan Halibut
atop grilled vegetable napoleon with exotic fruit relish, and drizzled
with citrus vinaigrette and champagne emulsion
Dessert
Chocolate
Molten Godiva
Flourless cake with sweet cherry reduction, champagne grapes, and
rambutan
Apple
And Pear Dolce Cheesecake
Sautéed pears and apples in frangelico, with ricotta cheese
and drizzled with
sweet caramel sauce
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