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Executive chef Scott Cooper and his staff present our four-course prix fixe menu. Prix Fixe $125.00 per person Please select one item from each category. ………………………………………………………… AppetizerRagout of Burgundy Snails Warm Fennel Panna Cotta and Parsley Puree Steamed “Turban” of Linguine and Gulf Prawns with Cognac-Truffle Cream Tortellini with Asparagus, Morels and Madeira Cream * Truffled Hamachi Tartare with Avocado and Pea Shoot Emulsion Pan Seared Maine Diver Scallops with Hazelnut Polenta Cakes and Preserved Lemon Dungeness Crab Soufflé with Lemon, Saffron and Caviar Artisan Foie Gras Terrine with Fresh Mango Gastrique
* Vegetarian items ………………………………………………………… Soup and SaladSugar Snap Pea Soup with Roasted Shittake Mushrooms Lobster Bisque with a Sweet Corn Timbale Salad of Baby Greens, Pears, Toasted Pecans, Feta Cheese and Chambord Vinaigrette * Grilled Octopus Salad with Shaved Fennel, Frissee, Celery Greens and Pedro Ximinez Vinegar Assorted Green Salad with Sherry Vinaigrette and Danish Blue Cheese *
* Vegetarian items ………………………………………………………… Main CoursePan Roasted Medallions of Beef Tenderloin with Sauce “Marchand-de-Vin” and Marrow Potatoes Red Wine Risotto with Butternut Puree and Pumpkin Seed Oil * Rack of Lamb with Red Wine Dates, Pine Nut Puree and Olive-Chickpea Panisse Slow Roasted Loch Duarte Salmon with Heart of Palm “Risotto” and Truffle Spice Seared Pork Tenderloin with a Roast Pear and Red Onion Marmalade Braised Breast of Duck with Gingered Orange Glaze and Wild Rice Crépe Braised Sturgeon with Porcini Mushrooms and Potato Foam Noisettes of Red Deer with Cabernet-Truffle Reduction, and a Parsnip TartPan Roasted Veal Loin with Madeira Reduction, Morels and Sweetbread Fritters
* Vegetarian items ………………………………………………………… Dessert Soufflé Grand Marnier Vanilla Custard Filled Crepe with Meyer Lemon Butterscotch Poached Pear and Mascarpone Tart with Vanilla Sauternes SyrupChocolate and Macadamia Nut Marquise Apple Tart Frangipagne with Crème Anglaise Fresh Berries Corbeille in Almond Cookie Cup With Grand Marnier Cream Bittersweet Chocolate Terrine with Tarragon Syrup …………………………………………………………
* Vegetarian items No use of cellular phones in the dining room Corkage fee is $30.00 per bottle. |