By: jehutson on 09/10/07
| | a | p | p | e | t | i | z | e | r | | |
| watercress and micro greens tarraon, goat cheese fondue, sautd shallots, grapes. | 9 |
| parfait of cured salmon and fresh tuna tartare traditional condiments, caviar and cre fraiche. | 14 |
| lobster cassoulette parma ham, winter beans, pecorino crust. | 16 |
| mediterranean roasted day boat scallops cauliflower puree, golden raisin puree, saffron-chorizo oil drizzle. | 15 |
| sorrel dusted white bean soup truffle oil and pancetta. | 8 |
| morrocan spice shrimp with braised fennel kalamata olives, oranges, sundried tomatoes, cotija cheese, almonds. | 13 |
| pancetta dusted white bean soup truffle and sorrel oil. | 8 |
| potato and chive gnocchi lamb ragout and minted peas. | 11 |
| hand forested roasted field mushrooms potato napoleon, vegetable nage, chives. | 11 |
| foie gras terrine plum ginger compote, toasted brioche. | 15 |
| pan seared maryland crab cake spicy butter, petite "fine herbs" mediterranean salad. | 13 |
| B.B.B.B.I.S. butter beans, bacon, baby iceberg salad, heirloom tomatoes, roasted styrian pumpkin seed oil, aged stilton dressing. | 10 |
| thai style confit of duck crispy citrus ragout, sauce of tamarind and scotch bonnette. | 12 |
| | e | n | t | r | e | e | | |
| ginger seared alaskan salmon cracked pepper, roasted potatoes, peas, burgundy sauce. | 27 |
| crisped loin of tuna wasabi-onion puree and shitake-edamame ragout. | 30 |
| roasted red snapper carrot-curry broth, new zealand mussels and vegetable cous cous. | 26 |
| nicoise style striped bass saffron potatoes, sweet roasted garlic, haricot vert, tomato fondue. | 28 |
| chorizo encrusted pacific black cod savoy cabbage, white coco beans, harissa, black truffle essence. | 28 |
| pomegranate rack of lamb stewed lamb shank, eggplant-potato tart, cumin-roasted garlic. | 28 |
| fennel and galic crusted pork tenderloin warm quince-apple ragout and au gratin potato, chipotle-cider reduction. | 29 |
| wellington of venison loin mushroom duxelle, foie gras mousse, juniper berry-current reduction. | 32 |
| carmelized mallard duck breast salad of beluga lentils, shallots, olives, lemon confit, peppercorn sauce. | 32 |
| two way organic chicken with toasted corn flan coq au vin style leg, pan roasted breast, infused citrus sauce. | 27 |
| grilled tenderloin of beef with celery root and truffle gratin cipollini onion, cabernet reduction, pistachio gremolata. | 33 |
menu and prices subject to change |
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