EASTER 2015
Jump to: First Course | Main Course | Dessert Course
First Course
Butter Lettuce
Heirloom Grape Tomatoes, Cucumber, Gorgonzola, Pistachios,
Garlic Crouton, Creamy Peppercorn
Home Made Gnocchi
Wilted Spinach, Mushrooms, Toasted Pine Nuts Marsala Demi
Sauteed Shrimp
Fontina Crostini, Sun Dried Tomato & Garlic Sauce
Crab Cakes
Chick Red Pepper & Sherry Vinegar Chutney, Pimeton Tartar Sauce
Mozzarella Burrata
Roasted Peppers, Garlic Confit, Pignolis, Basil Pesto,
Pedro Ximenez Vinegar
Main Course
Olive Oil Poached Salmon Fillet
Lobster Risotto, Leeks, Piquillo Pepper, Lobster Glace
French Cut Chicken Breast
Okra, Roasted Tomato, Scallions, Duck Confit Wild Rice, Chicken Jus
Roasted Chilean Sea Bass
Roasted Saffron Tomato And Anise Broth, Calamari, Shrimp, Potato, Rouille
1½ Lb Lobster
Taken From It Shell And Placed In A Crispy Eggroll Basket Over Fresh Spinach And Mashed Potatoes, Drizzled With Saffron Sauce
Rack Of Lamb
Cranberry, Almond, Butternut Squash Cous Cous, Orange Lamb Jus
Double Cut Pork Chop
Braised Red Cabbage, Whole Grain Mustard Spaetzle,
Apple Cider Demi Glace
Grilled Center Cut Filet Mignon
Brussels Sprouts, Carrots, Bacon, Potato Rosti, Red Wine Reduction
Dessert Course
Banana Bread Pudding,
Apple Cobbler,
Ultimate Cookie Cake,
Chocolate Ganache,
Graham Cracker Gelato
Seventy-Five Dollars Per Person Plus Tax & Gratuity
Jump to: First Course | Main Course | Dessert Course