Appetizers

Choice Of

Multicolored Young Beet Salad (V*)
Greek Feta, Horseradish, Baby Arugula

Traditional Lobster Bisque
Dry Sherry, Crème Fraiche

King Salmon Tartare
Persian Cucumber, Seaweed Salad

Braised Short Rib Agnolotti
Madeira-Truffle Sauce

1/2 Dz. “Blue Pool” Hama Hama Oysters
Champagne Mignonette

Duck Confit Croustillant
Cabbage Slaw, Pomegranate

Main Courses

Choice Of

Braised Lamb “Osso Buco”
Harissa, Pinot Noir Marinade, Provence Herbs

Parmesan Crusted Sea Bass
Lemon Chive, Riesling Velouté

Prime Beef Chateaubriand
Cabernet Reduction, Pomme Robuchon

Pan Seared Maine Scallops
Red Grapefruit Butter, Asparagus

Slow Roasted Brandt Farm Prime Rib +10
Yorkshire Pudding, Thrice Baked Yukon

Oven Roasted Maine Lobster Tail +10
Mushroom Risotto, Sauce Armoricaine

Vegetarian Carnelori Rice with Wild & Tame Mushrooms (V*/GF)
Caramelized Parmesan Tuile

Desserts

Choice Of

Butterscotch Pot De Creme (*GF)
Gingersnap, Spiced Chantilly, Toasted Hazelnuts

Almond Financier (GF)
Huckleberry Compote, Pine Nut Brittle, Juniper Ice Cream

Dark Chocolate Truffles (V/GF)
Chocolate Cremeux, Peppermint, Cocoa Nib Streusel

Vanilla Brioche Bread Pudding
Brandy Caramel, Candied Walnuts, Eggnog Ice Cream

Additions +9

Yukon Gold Potato Gratin (GF)
Garlic Cream, Comte Cheese

Sweet Potato Mash (GF)
Walnuts, Maple Glaze

Brussels Sprouts (V*/GF)
Crispy Bacon

Roasted Cauliflower (V*/GF)
Sauce Mornay, Gruyere

$95.50 per person

**Menus Are Subject To Change**

PLEASE NOTE A 4% SURCHARGE WILL BE ADDED TO ALL CHECKS;
FOR QUESTIONS, INQUIRE WITH A MANAGER
AN 18% SERVICE CHARGE WILL BE ADDED TO GROUPS OF 6 OR MORE