Menu
COURSE one
Caspian Sea Osetra Caviar with traditional accoutrements.
59 / 99
Fall Salad. Fresh Beets, La Clare Goat Cheese, Spiced Pecans, Belgian Endive, Wild Arugula, and Shaved Fennel. Dressed with a Champagne Vinaigrette.
18
Oyster Bisque. Fresh Gulf Oysters in a Creamy Leek and Trinity Broth. Topped with Crispy Pork Guancialé and Green Onions.
17
Seared Foie Gras. Served with Brioche Toast, Cherry Mostarda, and Pistachios.
29
Duck Rillettes. Confit Peking Duck Leg, Picked, Seasoned, and Potted. Sealed with Duck Fat. Served with Toast and Cornichon.
18
Chief
COURSE two
Coquilles St. Jacques. Jumbo Sea Scallops Gratineéd in the Shell with a Lobster Cream Sauce. Topped with Breadcrumbs and Aged Gruyere Cheese. Served with Broccolini.
39
Grilled Venison Tenderloin. Farm Raised Deer Tenderloin rolled in Spices and Charcoal Grilled. With Poached Pears, Seared Brussels Sprouts, Bacon Mousse, Blackberry Venison
Jus.
42
Truffled Rabbit Pot Pie. Boneless Rabbit Loin with Assorted Fresh Vegetables and Fresh Herbs in a Brandy Cream Sauce, with Freshly Shaved Black French Truffles. Served with a side of Rainbow Chard with Pickled Raisins and Toasted Pine Nuts.
41
A5 Wagyu from the Miyazaki Prefecture of Japan. Your choice of either a 16 oz Ribeye OR an 8 oz Filet. Seared in Beef Tallow and topped with a Smoked Bone Marrow Butter. Paired with Potatoes Rissolé and Asparagus.
Filet 139 / Ribeye 179
Côte de Boeuf Au Poivre Vert. Bone in Prime Rib Service for Two. Served with Potatoes Rissolé, Asparagus, and a side of Creamy Madagascar Green Peppercorn Sauce. 1 hour wait.
MP
course three
Belgian Dark Chocolate Creme Brulee. Fresh Berries. Served with a Brownie.
12
Strawberry Pavlova. Crispy Fresh Meringue Rounds layered with Sliced Fresh Strawberries and Fresh Whipped Cream infused with Tonka Bean and Madagascar Vanilla Bean.
12
