Menu
COURSE one
Caspian Sea Osetra Caviar with traditional accoutrements.
59 / 99
Thai Style Corn and Blue Crab Soup. Notes of Ginger, Lemongrass, Coconut Milk, Thai Chilis.
19
Summer Salad. Little Gem Lettuce, Heirloom Tomato, Hearts of Palm, Avocado, House Made Ricotta Cheese Crostini. House Summer Dressing.
17
Seared Foie Gras. Served with Brioche Toast, Cherry Mostarda, and Pistachios.
29
Tuna Tartar. Sushi Grade Tuna. Dressed with Pine Nuts, Korean Sesame Oil, Diced Chilies, Diced Pear, and a Touch of Mint. Served with Toast.
22
Chief
COURSE two
Wild King Salmon. From the Columbia River in the Pacific Northwest. Literally the best Salmon in the World. Served with Broccalini, Beluga Lentils, and Charmoula Herb Sauce.
39
American Lamb. Boneless Colorado Lamb Loin served with Ratatouille, Olive Tapenade, and a Fresh Herb Sauce.
44
Boneless Rabbit Loin stuffed with fresh herbs, wrapped in a thin layer of Heritage Bacon. Served over Freshly Shucked Corn Hash with Mushrooms, Peppers, and a touch of Koji. Topped with a French Whole Grain Beurre Blanc.
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 touch of Smoked Bone Marrow Butter. Paired with Potatoes Rissolé and Asparagus.
Filet 139 / Ribeye 189
Côte de Boeuf Au Poivre Vert. Bone in Prime Rib 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
