holiday menu

Wednesday, February 14 th , 2018


Oysters on Ice, Fully Loaded with American Caviar

Roasted Cauliflower Soup with Foie Gras, Asian Pear and Chicory Root

Market Greens, Herbs, Sunflower Seeds, Vegetable Crudite, Lemon –Verjus Dressing

Smoked Duck Salad with Roasted Grapefruit, Pistachio and Crispy Quinoa, Orange–Fennel Pollen Dressing

Crispy Noodle Wrapped Shrimp with Cashews, Mint, Basil, Melon, White Soy and Agave


Double Cut Lamb Chops, Goat Cheese Strudel with Mushrooms, Chestnuts and Merlot Sauce

Grilled Filet Mignon, Black Truffle Mashed Potatoes, Honey-Thyme Onions

Salmon A La Plancha on Nine Vegetable Fried Rice with Pickled Ginger-Sesame Vinaigrette

Pan Crisped Chicken with “French Onion Soup” Semolina Pudding and Grilled Asparagus

Shellfish Pan Roast – Lobster, Shrimp, Scallops, Clams and Mussels in Lobster Broth with Saffron Rouille