|
Entrees
Pan Roasted Duck
Breast - grilled
butter nut squash,
wild mushrooms &
lardoons, toasted
pine nuts &
spicy
brandy-blackberry
gastrique $22
Caramelized
Diver Scallops - fig
& ginger puree,
forbidden rice,
micro snow pea
shoots & warm
caramel orange cream
$23
Butterscotch
Glazed Pork
Tenderloin -
cipollini, apple
& walnut
chutney, jalapeno
corn fritters, sweet
potato puree, &
maple pumpkin seed
tahini $21
Crispy
Skin Wild Stripe
Bass - caramelized
cauliflower &
white truffle
mousseline, butter
poached baby
carrots, applewood
bacon, green onion
& toasted pearl
couscous risotto $24
Roasted
Chicken Halves -
artichoke & blue
cheese whipped
potato, pan smoked
sweet peas in a
white wine
peppercorn veloute
$19
Braised
Rabbit & Penne -
Madeira-tomato
sauce, oven roasted
root vegetables
& truffle oil
$23
Grilled
Beef Tenderloin
& Lobster Brulee
- charred lemon
& tarragon
pesto, mitake &
balsamic-bordelaise,
lyonnaise potato’s
& asparagus
spears $32
Sides
$5 - Pan
smoked sweet peas
& orange, Sweet
potato puree,
Artichoke & blue
cheese whipped
potato, French
Fries, Lyonnaise
potatoes
|
