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Entree
Pan Roasted New Zealand Rack of Lamb
Yukon Gold Potato & Blue Cheese Puree
Black Truffle Pan Sauce, White Truffle Oil
Seared Veal Medallions
Farro, Green Onion & Portabella Mushroom Salsa
Madeira Veal Stock Reduction
Lightly Cedar Plank Smoked Salmon Fillet
Celery Root Puree, Craised Napa Cabbage
Lobster and White Truffle Sauce
Merlot Braised Short Ribs
Wild Rice Risotto
Blackberry Mint Sauce
Pappardelle Pasta
Warm Red and Yellow Beefsteak Tomato
Topped with a Fresh Basil Salsa
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Appetizer
Grilled Fresh Shrimp
Tomato and Avocado Salsa Ancho Chili Sauce and a Crispy Plantain
Ground Veal Stuffed Semi Boneless Quail
Wilted Baby Frisee Black with Mission Fig Reduction
Smoked Wild Scottish Salmon on Crispy Potato Cake
Creme Fraiche and Sturgeon Caviar
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Salade
White Wine Poached Pears and Danish Blue Cheese
Salad
Watercress and Belgium Endive with Red Wine Dressing
Baby Romaine with Homemade Croutons
Black Kalamata Olives and Parmesan Dressing
Roasted Beet, Arugula and Goat Cheese
Drizzled with Orange Vinaigrette
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