EASTER SUNDAY 3 COURSE DINNER MENU
3:00pm-5:30pm
LES HORS-D’OEUVRES
OYSTERS
6 chef’s selection chilled oysters, yuzu kosho mignonette
BABY SPINACH SALAD
tender spinach, butternut squash, honey crisp apple, goat cheese, dried cranberries, toasted almonds, lemon-dijon dressing
GEM LETTUCE SALAD
crisp gem lettuce, grated parmesan, toasted pumpkin seeds, creamy parmesan-black pepper dressing, crispy shallots, croûton
SALMON TARTARE
radish, cucumber, wasabi tobiko, crème fraîche, chili oil, sake, crispy wonton
CHICKEN LIVER PÂTÉ
creamy chicken livers, black truffle, onion, sherry, porcini mushroom, crostini, cornichons
RAVIOLI
spring pea and caramelized onion filled ravioli, pine nuts, black truffle butter, balsamic
SPRING PEA SOUP
goat cheese crème, sautéed peas, crispy shallot, croûton
CRÊPE
mushrooms, herb beurre blanc, white truffle oil
add lump crabmeat $10 supplement
LES ENTRÉES
BUTTERNUT SQUASH 70
dupuy lentils, brussels, dried cranberries, goat cheese, shallot, pomegranate jus
LINGUINE 70
u-12 shrimp, “sauce tomate”, chilies, mint & basil, lump crabmeat, toasted breadcrumbs
“MOULES” 70
p.e.i. mussels, white wine, shallot, fresh herb butter, sourdough
TROUT 70
“amandine” haricot vert, cauliflower, corn, lemon, celeriac purée, “beurre noisette”
SALMON 75
roasted & puréed sunchokes, braised fennel, cipollini, braising jus
HALIBUT 80
farro, kale, hen of the woods, scallion-mushroom broth, smoked olive oil
ROAST CHICKEN 70
pan roasted breast, spaetzle, carrots, smoked bacon, corn, natural jus
DUCK 80
almond crusted honey glazed breast, roasted turnip & fingerling potato, orange-spiced duck jus
STEAK AU POIVRE 85
8 oz. pan roasted filet mignon, glazed carrots, potato purée, sauce “au poivre
DESSERT
GELATO & SORBET
PASSION FRUIT & COCONUT PANNA COTTA
pineapple compote
APPLE TART
warm flaky crust, baked apple, almond, caramel, vanilla gelato
TAHITIAN VANILLA BEAN CHEESECAKE
fabri strawberry confiture, crystalized ginger
MOLTEN LAVA CAKE
valrhona chocolate, maldon salt, vanilla gelato
MANGO-LIME CAKE
all raw cashews, coconut, buckwheat, almonds, dates, cocoa
CRÈME BRULEE
tahitian vanilla bean custard, burnt sugar