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To Start

Fennel and Duck Confit Ravioli
Jerusalem Artichoke Sauce
Pan Seared Foie Gras
Fig Balsamic Reduction
Scallop Crudo
Orange, Radish and Ginger
La Moelle
Tomato Consume

Entrees

Grilled Ribeye
Spaetzle and Escarole
Pan Seared Duck Breast
Purple Potato Puree, Roasted Squash
Red Snapper
Black Rice, Pickled Ginger, Coconut Curry Broth
Rack of Lamb
Farro, Black Olives, Sunburst Tomato
Filet Mignon
Grilled Sweet Potato, Charred Broccolini, Cilantro Pesto

Dessert

New York Style Cheesecake
Crème Brulee
With Berries
Apple Tart Tatin
With Vanilla Gelato
Banana Chocolate Bread Pudding
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