Menu
Raw Bites
(Lighter and slightly smaller than our other early courses—a perfect “pre-appetizer”)
Day Boat Scallops with Sweet Spicy Chili Vinaigrette
Hot and Sour Pickled Mango, Mache Greens, and Tobikko Ice.
Ahi Poke with Sesame Honey Crisp and Cucumber Three Ways
Hawaiian Style Marinated Sashimi Grade Tuna, Honey Scented Sesame Phyllo Crisp, Sour Cucumber “Angel Hair,” Spicy Cucumber “Jello,” Cucumber Gazpacho
Lamb Carpaccio
Capers, Cracked Pepper, Basil, Lemon Juice, Fleur de Sel Savory Point Reyes Blue Cheese Ice Cream
Beef Tataki
Flash Seared Beef Tenderloin, Thinly Sliced, Seasoned with Shichimi Pepper, Lime Juice, and Cilantro, served with Wakame Salad, Wasabi Foam, and Pickled Ginger.
“Martinis”
“Macaroni and Cheese”
Butter Poached Lobster, Roasted Garlic Mascarpone Orzo Pasta,
Hackleback Caviar, White Truffle Oil
“Shrimp and Grits”
Grilled Carolina Shrimp, Goat Cheese Roasted Garlic Polenta,
Chipotle Mango Barbecue Sauce, Mango Chutney
Crudo of Three Fishes
Salmon, Ahi Tuna, New Zealand Snapper, “cooked” in fresh citrus juices,
and on a bed of Fresh Oranges, Manzanilla Olives, Pickled Fennel
Greens, etc.
Peppered Balsamic Strawberries with Honeyed Goat Cheese
Baby Mizuna Greens, Red Onion, Roasted Pistachios, Strawberry Balsamic Vinaigrette
Caesar Undone
Baby Red Romaine, Parmesan Panna Cotta, Lemon Anchovy Dressing, Parmesan Crisp
Tomato and Mozzarella Salad
Fresh Mozzarella, Heirloom Tomatoes, Baby Greens, Balsamic Gelee, Tomato Water Foam, Kalamata Dust, Brittany Organic Grey Sea Salt
Four Moons Mixed Green Salad
Baby Lettuces, Red Onion, Grape Tomatoes, Baby Carrots, Cucumber, Haricot Verts
Choice of Strawberry Balsamic, Maple Walnut, or Bacon Ranch Dressing
Etc.
Grilled Housemade Seafood Sausage with Ricotta Gnocchi and Thai Basil
Housemade Lobster, Scallop, Crab, and Shrimp Sausage served over a Sauté of Ricotta Gnocchi, Tomatoes, Sweet Corn, and Thai Basil in a Lobster Butter Wine Sauce
Trios
Duck, Duck, Duck….Duck
Roasted Duck Breast
Ginger Basil Duck Leg Confit “Cigar” on Parsnip Puree
Seared Foie Gras on Brioche with Dark Berry Compote
Duck Proscuitto on Cantaloupe Ice
Trio of Soups and their IcesCajun Tomato Crawfish Soup with Vodka Tomato Sorbet
Black Truffle Potato Soup with Scallop “Couscous,” with Black and White Truffle Ice Cream
Hot and Sour Coconut Shrimp Soup with Frozen Sesame Soy Vinaigrette
Seared Day Boat Scallop Ménage a Trios
With Vanilla White Pepper Reduction, Warm Lime Scented Mushroom Salad
With Sweet Pepper Ragout, Saffron Shallot Sauce
With Cauliflower Amaretto Puree and Almond Gremolata
Mains*
“Biscuits and Gravy”
Butter Poached Lobster and Pan Seared Sea Scallops, Sweet Corn and Asparagus Maque Choux in a Lobster Custard “Gravy.” Served over a Coconut Lime Biscuit.
Miso Brushed Day Boat Scamp Grouper with Orange White Chocolate Chile Mayonnaise,Warm Grapefruit Gelee, Wakame Seaweed Salad, Bacon Shiitake Rice Crispy Crumble
Honey Soy Lacquered Wild Alaskan Troll Caught Ivory Salmon
A Sauté of Baby Bok Choy, Chorizo Sausage, Shallots, and Pistachios, Honey Lime Vinaigrette and Spiced Port Reduction
A Duo of Sushi Grade Yellow Fin Tuna
Seared Rare Nori Feathered Yellow Fin Tuna with Foie Gras Butter and Sashimi Style Yellow Fin Tuna on a Chilled Soba Noodle Salad, Finished with Golden Beet Puree, Hoisin and Pomegranate Paints, and Micro Peppercress
Jumbo Lump Crab Cakes with Passion Fruit Tartar Sauce
Asparagus, Yam Straw, Spicy Vanilla Yams
Pan Roasted Duck Breast with Cumin Scented Forest Mushrooms and Golden Raisins
A Trio of Root Vegetable Purees, Haricot Verts
Grilled Bison Strip Loin
Black Truffle Mashed Yukon Potatoes, Baby Bok Choy, Sun Dried Cherry Veal Reduction
New Zealand Rack of Lamb
Horseradish Roasted Purple Potatoes, Blue Cheese Mousse, “Cubic” Spinach, Raspberry Apple Ketchup
Grilled Tenderloin and Slow Braised Short Rib of Beef
Creamy Polenta, Saffron Onion Soubise, Charred Tomato Demiglace
Pan Roasted Chicken Breast with Mushroom, Apple, and Pancetta Barley “Risotto”
Foie Gras Beignet, Apple Cider Jus Lie, French Beans
Spinach and Ricotta Cannelloni with Vegetable Fricassee
Fresh pasta filled with fresh spinach and ricotta cheese, and served with forest
mushrooms, asparagus, baby carrots, haricot verts, and oven roasted tomatoes, finished with a light fresh tarragon tomato coulis, and topped with feathered ricotta salata.
All of our meats and fish in our Mains section may be prepared simply grilled with appropriate sides of vegetables and starch upon request All red meats, including duck breast are cooked medium rare, unless otherwise requested. We cannot be responsible for tuna cooked past medium.
Early Courses $5.50 to $18
Mains $17 to $29
Finales
“RC Cola and a Moon Pie”
Dark Chocolate Cake Layered with Graham Cracker and a Banana Marshmallow Mascarpone Cream, covered in Chocolate Ganache, and served with a
miniature RC Cola Ice Cream Float.
A Study in Peach
Warm Peach Financier Cake with Peach Chutney,Peach Pizza with Oatmeal Cookie Crust, Peach Ice Cream and Blueberry Mint Toppings,Five Spice Peach Wanton, Chilled Peach Soup Shooter
Warm Pineapple Turnover
Caramel Lime Ice Cream
Vanilla Panna Cotta
Pineapple Orange Syrup
Blueberry Pineapple Salsa
Apple Pie, Our Way
Tarte Tatin Apples, Porter Cheddar Crumble,
Apple Balsamic Reduction, Cinnamon Ice Cream, Aged Cheddar Crisp
“Brandy and a Cigar”
Bittersweet Mousse Filled Marbled Chocolate Cigar Armagnac Ice Cream, Berries with Chambord
Mocha Crème Brûlée
Trio of Crème Brûlées
Today’s Collection of Petite Custards with Crisp Raw Sugar Crusts
Tropical Sorbet Trio
Blackberry Lemon, Passionfruit Banana, Raspberry Melba
Selection of Artisan and Imported Cheeses
Spanish Cabrales Blue Cheese, Cahill’s Irish Porter Cheddar, Fromages d’Affinois Goat Cheese Brie with Fresh and Dried Fruits, Conserves, and Roasted Nuts
Plated Desserts $8.5, Sorbet Trio $6.5, Cheese Selection $12 per person
