DINNER MENU

(See Tasting Menu Here)

First Course

 

Black Garlic Agnolotti with Burgundy Snails, Caramelized Fennel, and Tarragon

 

Pan Seared Maine Day Boat Scallops with Hazelnut Polenta and Preserved Meyer Lemon

 

Kanpachi with Nori Puree, Sea Beans, and Kumquat

Chilled Beet and Puff Pastry Tart with Goat Cheese Sabayon and Pistachio Oil

 

Slow Poached Lobster with Braised Leeks, Sauce Maltaise, and Blood Orange...$10 supplement

 

 

Soup and Salad

 

Lobster Bisque with Sweet Corn Timbale

 

Parsnip Soup with Truffle and Duck Royale

 

Heirloom Tomatoes with Jersey Ricotta, Squash Blossoms, Polenta Croutons, and Sherry Vinegar Jelly

 

Baby Lettuce Salad with Fuyu Persimmon, Pumpkin Seed Oil, and Point Reyes Blue Cheese  

 

 

Main Course

 

Toasted Couscous 'Risotto' with Golden Chanterelles, Leeks, and tomato Confit

Roasted Chilean Sea Bass with Chive Beurre Blanc, Pickled Shimeji Mushrooms, and Potato Mille-Feuille

 

Herb Crusted Alaskan Halibut with Cherry Tomatoes, Dill, and Leek Bread Pudding

 

Braised Duck Breast with Pave of Leg with Vincotto Jus, Pickled Cherries, and Black Forbidden Rice

Grilled Beef Tenderloin with Cognac Reduction, Maitake Mushroom, Roasted Plum, and Potato Gratin

Grilled Rack of Lamb with Pomegranate Jus, Pine Nut Puree, and Yam Timbale...$15 supplement

 

Prix Fixe: Three Courses $95, Four Courses $110