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

 

Hamachi Tartare with Avocado, Grapefruit, and Agretti

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

 

Corn Chowder with Braised Leeks and Poached Prawn

 

Chilled Fennel Soup with Pimenton Semmifreddo, King Crab, and Olive

 

Local Asparagus Salad with Yuzu Mousseline, Rye Streusel and Crisp Prosciutto

 

Baby Lettuce Salad with Black Mission Figs, Toasted Fromage Blanc, and Hazelnut Vinaigrette  

 

 

Main Course

 

Gemelli with Tomato Confit, Squash Blossoms, and Parmesan Cream

Grilled Hawaiian Swordfish with Coconut Milk Curry, Fresh Mango Chutney and Potato Mille-Feuille

 

Sautéed Alaskan Halibut with Dill, Cherry Tomatoes and Leek Bread Pudding

 

Braised Duck Breast with Pave of Leg, Ginger Jus, Pomelo and Black Forbidden Rice

Grilled Beef Tenderloin with Cognac Reduction, Golden Chanterelles, Roasted Plum,  and Potato Gratin

 

Prix Fixe: Three Courses $90, Four Courses $105