Appetizers

  • Grapefruit & Hearts of Palm – slices of hearts with grapefruit segments, fresh avocado fan, champagne & Dijon vinaigrette, parmesan tuille
  • Seared Sea Scallop – roesti potatoes, bacon beurre blanc, cucumber & tomato chilled compote, charred lime segment, paprika oil
  • Duck & Lentils – sliced duck breast over chilled black lentils, chilled asparagus tips, black pepper demi-glace, herbed tomato crème fraiche
  • Crab & Avocado Tower – jumbo lump crab in lemon aioli, diced avocado, diced roasted tomato, green goddess aioli, crispy leek threads
  • Tuna Tartare – raw ahi tuna in olive oil and lime zest and black pepper, roasted pine nuts, grilled baguette croutons, shiso leaf
  • Duet of Duck – pulled duck confit and foie gras torchon, strawberry and almond compote, baby mache in Dijon vinaigrette, brioche toast round
  • Callote du Boeuf – grilled ribeye cap, wasabi parsnip puree, roasted tomato demi-glace, marinated cucumber
  • Maple Leaf Farms Duck Breast - sliced with crisp skin, red lentil salad, red bell pepper & chive compote, chive oil, cognac demi-glace
  • Grilled Large Sea Scallop - toasted shallot polenta round, cucumber and mint salad, lemon & thyme beurre blanc
  • Seared Pork Belly – slow braised & seared belly slices, asparagus tip & parmesan risotto, apricot & shallot compote, mustard brandy sauce
  • Braised Short Rib – mexican mole braised beef short rib, cornbread, chive butter, local tomato & shallot pico, chive oil
  • Grilled Octopus Lettuce Cups – marinated & grilled octopus, cucumber, pickled red onion, balsamic reduction, lettuce cup
  • Mushrooms in Vol au Vent – sautéed local wild mushrooms (when available) in a brandied cream sauce, puff pastry layered cup, baby mache in champagne Dijon vinaigrette
  • Mushroom Raviolo – hand made pasta pocket, ragout of summer vegetables in vegetable broth, whole butter, fresh herbs
  • Beef Tartare – diced filet mignon, capers, shallots, garlic aioli, grilled baguette slices, preserved egg yolk

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