Menu
COURSE one
Caspian Sea Osetra Caviar with traditional accoutrements.
59 / 99
Creamy Lobster, Leek, and Cauliflower Soup. Garnished with Almond and Fresh Apple.
17
Spring Salad. Little Gem Lettuce, Shaved Watermelon Radish, Crispy Artichokes, Sugar Snap Peas, Creamy Green Goddess Style Dressing with Fresh Herbs.
17
Seared Foie Gras. Served with Brioche Toast, Cherry Mostarda, and Pistachios.
29
Steamed Mussels. Fresh Steamed Canadian Mussels in a Saffron Mustard White Wine Broth. Served with Toast.
22
Chief
COURSE two
Wild King Salmon. Wild Caught Chinook Salmon from the Columbia River in the Pacific Northwest. Served with Broccalini, Beluga Lentils, and Charmoula Sauce.
39
American Lamb. Boneless Colorado Lamb Loin with Moroccan Seasonings. Served with Couscous, Squash, and a Cucumber Mint Yogurt.
42
Rabbit Moutarde. Braised Rabbit in a Creamy French Mustard Sauce, Served over Papardelle Pasta. With a side of Greens.
39
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 189 / Australian A4 Filet 99
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
