appetizer
• spicy soft shell crab with a pepper salad tossed in parsley vinaigrette
• scallop ceviche with avocado puree, horseradish sauce & stewed tomatoes
• tuna tartar with cucumbers, chive, frisee, ruby red grapefruit & caviar
• foie gras terrine with leek & cranberry
• sweetbreads with chopped truffles on napa cabbage & breakfast radishes
• fried oysters in half shell with shallot & parsley salad

soup/salad
• cauliflower & leek soup with white truffle oil
• cucumber soup with lobster & opal basil
• sweet potato soup with celery leaves, crème fraiche mousse & caviar
• fennel & mint salad with shrimp ceviche
• mache salad with truffles, striped beets & truffle vinaigrette
• squid, tarragon & red grape salad with sherry-wine vinaigrette
• bibb salad, fresh herbs, hazelnuts & shallot vinaigrette

entrée
• chilean sea bass with roasted red pepper coulis, wilted spinach & french lentils
• stuffed trout en papillote with saffron beurre blanc & wild rice
• filet mignon, truffle, cremini mushroom sauce, braised leeks & fingerling potatoes
• red wine braised short ribs with chive potato mash
• striped bass with flowering chives & turnip confit
• crispy duck with savoy cabbage, root vegetables & a port reduction
• pistachio and herb encrusted lamb chops with flowering chives & fingerling potatoes
• veal chop with blueberry & red wine reduction, wilted romaine & creamed celeriac