December 2004
Lunch Menu


Dinner Menu
Appetizers
SOUP
Roasted Butternut-Apple & Chestnut Soup Finished With A Spiced Vanilla Oil Drizzle

Crispy Shrimp
Jumbo Prawns, Wrapped in Shredded Fillo, Fried Crisp & Served With avocado relish & blood orange vinaigrette

The Perfect Caper Pate'
Chicken Liver Pate' Served With Mission Fig-Vidalia Onion Relish, Pear Chutney & Accompanied With Crisps of French Bread & Caper Berries

Towers Of Ahi
Nori and Pastry Wrapped Yellow fin Tuna, Flash Fried Crisp & Presented Atop Spicy Aioli & Served With Vidalia-Yuzu Vinaigrette Tossed Salad of Mesclun Greens

A Prince For The Holiday
Steamed Prince Edward Island Mussels In A Roasted Plum Tomato Sauce Topped With Fennel Confit & Grilled Crostini

Roasted White Asparagus
Roasted Belgian White Asparagus With A Hazelnut Buerre Noisette & Finished With Shaved Aged Parmesan

Tacos Del Langosta
Inspired By The Dish of The Baja Peninsula, Flour Tortillas Are Fried Crisp, Generously Stuffed With Lobster Meat & Presented With A Trio of Sauces, Pico de Gallo, Tomatillo & Papaya, Garnished With Crème Fraiche & Avocado

Sweet & Spicy Calamari
Lightly Seasoned & Flash Fried Fresh Squid, Finished With A Sweet & Spicy Chili Sauce, Toasted Peanuts, Green Onion & Cilantro


Salads
Perfect caper House Chop
A perfect Chop mix of watercress, iceberg, tomato, avocado, Bacon & Maytag bleu cheese tossed in a caper & whole grain mustard dressing

Pear & Goat
Baby Spinach Salad With Warm Toasted Walnut Crusted Goats Cheese, Red Pears, Belgian Endive & Finished With A Lavender Honey Walnut Vinaigrette

December Celebrates
With A Salad of Fresh Heirloom Tomatoes With Baby Organic Head Lettuce, Fresh Herbs & Finished With An Aged Balsamic Vinaigrette


Entrees
Pan Crusted Sea Scallops
Pan Seared Diver Sea Scallops In a brown butter Pan Sauce Served with Whipped golden potato & Sautéed Spinach

White Truffle Lamb
Roast New Zealand Baby Rack of Lamb Served Atop Salad Of Baby Greens, With Gorgonzola Cheese, Toasted Hazelnuts, Aged 12 Year Balsamic-Extra Virgin Vinaigrette & Finished With a Drizzle of White Truffle Honey

A Blue Nose
Pan Seared New Zealand Blue Nose Bass Served With Lobster Mashed Potatoes, Sautéed Spinach & Finished With A Fresh Herb Sauce

Duck A Deux Facons
Crispy Confit of Duck & Garlic Marinated Breast of Duck With Wilted Winter Greens With Lentil-Pancetta Vinaigrette, Mashed Potato & Finished with Garlic-Thyme Jus A

Singapore Prawn
Grilled Sweet Chili Prawns Served With Coconut Infused Steamed Basmati Rice, Sweet Red Curry & Sautéed Seasonal Vegetables

Steak Shao Shing
Grilled 14 oz. Hand Cut Organic Australian New York Strip in a Sichuan Pepper-Corn Shao Shing Wine Sauce With Creamed Spinach & Served With House Pomme Frites

Rabbit & Mushroom
Fricassee of Organic Rabbit & Fresh Porcini Mushrooms On Fresh Parpadelle Pasta, Shaved Parmesan Cheese & Finished With A White Truffle Oil Drizzle

Organic Veal Chop
Grilled 13 oz. Organic Free Roaming Chop of Veal With Sautéed Porcini Mushrooms, Roasted White Asparagus & Mashed Potatoes

Venison Duo
Venison Duo of Grilled Tenderloin & A Venison-Cherry Ancho Chili Sausage, Seasonal Vegetable, Candied Sweet Potatoes & Finished With A Brandied Cherry Jus

Sweet Chili Chicken
Grilled Sweet Chili Infused Free Range Chicken Served With Wilted Greens, Toasted Macadamia-Coconut Forbidden Black Rice & Finished With A Ginger Yuzu Sauce



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