Chef’s Selection Winter 2017 Dinner Party


Crisp crab & potato tater tots, frisée & pickled radishes, romesco sauce

Tuna tartar, shallot, ginger, cilantro, wonton crisp, cucumber, scallion cream

Fontina risotto cake, shaved truffled brussel sprout slaw, parmesan cream

Artichoke gratin, smoked gouda, herbed lemon bechamel, panko

Paella-style mussels, rice, chorizo, saffron, garlic, tomato

Coquilles St Jacques, gratin of fresh scallops


Roasted poblano & tomato soup, hominy, horseradish cheddar crisps

Wild mushroom potage, mushroom broth, herbs, truffle oil

Parsnip vichyssoise, parsnip crisp, chive oil, truffled mascarpone

French onion soup, braised osso-bucco, gruyere crisps, croutons

Lobster chowder, bacon, fried potato, celery leaf


Shaved bartlett pear, spicy mint walnut vinaigrette, ricotta salata, red leaf lettuce

Roasted veggie za’atar salad, feta cheese, parsnip, carrot, pear, mixed greens

Chicory “caesar” salad, anchovy vinaigrette,“egg in a basket”*

“Frisee au lardon,” pork belly, shallot, sourdough crouton, red wine vinaigrette

Fresh Pastas

Butternut squash ravioli, brown butter sage lemon crema, beet reduction, amaretti dust

Crab lasagna with fontina fondue, wasabi sprouts, blistered cherry tomatoes

Guinness-braised beef shank ragu, potato gnocchi, blue cheese crema, charred kale

Black pepper gnocchi, celery root puree, royal trumpet mushrooms, shaved parmesan, beet bourdelaise

Braised short rib ravioli, squash puree, au jus, fried sage


Surf & Turf, filet mignon, lobster tail, parmesan potato gratin, sauteed greens, charred oyster mushroom au jus (+$10)

Orange-glazed duck breast, french lentils & wilted spinach, clove spiced basmati rice

Cedar-wrapped pork tenderloin, rutabega puree, smoked bacon collard greens

Seared scallops, wasabi aioli, Korean rice cakes, black sesame soy glaze, snap peas, daikon sprouts

Bison strip steak, fig-port sauce, mashed turnips, brussels sprouts

Olive oil poached halibut, white beans with sofrito and flowering kale, roasted piquillo pepper coulis, matchstick fries

Roasted rib eye, rosemary & grain mustard au jus, sauteed spinach, rosemary risotto

Cedar plank salmon, zucchini


Nutella & apple phyllo roulade, roasted apple, salted caramel ice cream, hazelnut dusting

Guinness pot de creme, stout brittle, whipped cream

Bourbon citrus caramel creme brulee, lemon sorbet, candied lemon

Pumpkin spoonbread, dark chocolate ganache, cocoa nib brittle, vanilla ice cream

Fried cheesecake, passion fruit reduction, macerated strawberries

Black sesame chocolate lava cake, ancho graham streusel, mango puree, vanilla ice cream

Looking for fresh culinary ideas?

Explore our past menus.