Appetizers

• Prosciutto spring roll with organic sprouts, tomato, fresh basil, and charred bell pepper vinaigrette.

  10

  
  
• Tatake of beef tenderloin with blue cheese-mushroom crepe, capers, and fresh herb-tomato tartare.

  12

  
  
• Fried lobster dumplings with wakame seaweed salad, daikon, and sweet chile sauce.

  10

  
  
• Pecan crusted brie with mustard stewed chick peas, spinach, and roasted garlic-parsley pesto.

  9

  
  

Entrees (choice of soup or salad included)

• Seared Wild Striped Marlin with truffle-sea salted "home fries," warm tomato, tarragon, pickled celery root, asparagus, fresh mozzarella, and a sweet onion puree.

  27

  
  
• Grilled New Zealand Lamb T-bones with tomato and fresh oregano orzo, imported olives, arugula salad, aged asiago cheese, and tomato vinaigrette.

  29

  
  
• Pan roasted pork loin chop with sage and chevre stuffed potato en croute, lemon-shallot braised green beans, sweet onion-tart cherry veal jus, and black truffle vinaigrette.

  24

  
  
• Miso marinated split Cornish Hen with lemon grass sushi rice, port wine and hickory smoked bacon braised red chard and a yellow curry squash puree.

  22

  
  
• Seared Hawaiian Sunfish with pad Thai noodles, shaved cabbage salad, cucumber-pineapple relish, and mango-carrot puree.

  25

  
  
• Grilled Ribeye with cauliflower-white truffle potato pave, fried zucchini in rice paper, warm Hon shimeji mushroom slaw, and hickory smoked bacon demi-glace.

  30

  
  

Five Course Dinner
55

* Vegetarian meals and special requests are available and welcomed. *