Our menu changes to accomodate the season and the availabilty of fresh vegetables, fishes, and meats.
In addition, if you have a special dish you'd like us to prepare, we'll do our best to fulfill your wishes.
Below is a sampling of some of our current menu items:
Appetizer
Giant Shrimp wrapped in Apple-wood smoked bacon atop a Panko-crusted Crab Cake drizzled with a Passion Fruit Gastrique
Butter-Poached Maine Lobster Crepe, Ginger-Carrot Puree, and Pea Shoot Salad
Soup/Salad
Baby Greens. Asian Pear, Maytag Bleu Cheese, Spiced and Toasted Walnuts, Balsamic Vinaigrette
Roasted Beets, Herbed Goat-Cheese Croquette, Farmer’s Market Baby Spinach, Champagne Vinaigrette
Fire-Roasted Tomato soup.
Entrees
Macadamia Nut Encrusted Halibut, Lemon-Garlic Orzo, Asparagus Spears, and Tomato-Saffron Cream
Wild-Caught Alaskan Salmon and Sweet Corn and Basil Pesto Ravioli
Prime Beef Filet Mignon, Asiago Potato Gratin, and Sauteed Organic Spinach, finished with a Pinot Noir and Roasted Shallot Demi-Glace
Roasted Rack of Lamb, Herbed Potato Cake, Roasted Root Vegetables, and Rosemary Jus
Dessert
Oozy Chocolate Cake with Raspberry JusGranny Smith Apple Tart with Vanilla
Dinners begin with an Amuse Bouche selected by the chef.