Sample Menu Items

Mains / Entrees

48 HR CHIPOTLE HALF CHICKEN

Heritage Breed Half Chicken, Chipotle Adobo Marinade, Compound Chipotle Butter, Grilled Tomatoes, Maize Salsa

FILET MIGNON AU POIVRE

Center-cut beef tenderloin, Cracked black peppercorns, Cognac, Veal demi-glace

BLACK TRUFFLE RISOTTO

Carnaroli rice, Black truffle shavings, Parmesan Reggiano, Shallots, White wine

DUCK A L'ORANGE

Crispy roasted duck breast, Grand Marnier, Orange Zest & Juice, White Wine Vinegar

LOBSTER THERMADOR

Bar Harbor Lobster Tail, Shallots, Dijon Mustard, Brandy, Gruyère Cheese, Mushrooms, Parmesan Crust

CHILEAN SEA BASS EN PAPIOLLETE

Chilean Sea Bass Filet, Baby Heirloom Tomatoes, Julienne Zucchini, Garlic, Lemon Slices, White Wine, Fresh Thyme, Parchment Paper

JAPANESE A5 WAGYU STRIPLOIN

A5 Miyazaki Wagyu, Sea Salt Flakes, Smoked Soy Reduction, Wasabi Root, Pickled Daikon

COQ AU VIN

Bone-in Chicken Thighs, Burgundy Wine, Lardons, Pearl Onions, Button Mushrooms, Garlic, Thyme & Bay Leaf

HERB-CRUSTED RACK OF LAMB

New Zealand Lamb Rack, Dijon Mustard, Rosemary & Thyme, Garlic, Panko Breadcrumbs, Olive Oil

SEARED SCALLOPS W/ CAULIFLOWER PUREE

Diver Scallops, Cauliflower, Brown Butter, Chive Oil, Lemon Zest, Microgreens

BEEF WELLINGTON

Beef Tenderloin, Mushroom Duxelles, Prosciutto Di Parma, Puff Pastry, English Mustard, Egg Wash

THAI GREEN CURRY HALIBUT

Halibut Filet, Thai Green Curry Paste, Coconut Milk, Kaffir Lime Leaves, Thai Basil, Baby Eggplant, Jasmine Rice

MISO-GLAZED BLACK COD

Alaskan Black Cod, White Miso Paste, Mirin, Sake, Sugar, Scallions

PORCINI-CRUSTED VEAL CHOP

Bone-in Veal Chop, Dried Porcini Mushroom Dust, Garlic, Shallots, Red Wine Reduction, Thyme

BOUILLABAISSE

Mussels, Clams, Shrimp, and White Fish, Saffron, Fennel, Leeks, Garlic, White Wine, Tomato Broth, Rouille Sauce

STUFFED QUAIL W/ WILD RICE AND CHERRIES

Semi-Boneless Quail, Wild Rice, Dried Cherries, Shallots, Thyme, Chicken Stock, Balsamic Glaze