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Soy - Ginger Cured Hamachi cucumber and black radish				21
Green Asparagus Potage morels, watercress and chervil agnololli				18
Quail, Foie Gras and Beet Salad mache and walnuts				25
Shrimp and King Crab Salad ratatouille and saffron aioli				24
Risotto mushroom fricassée				26
Steak Tartare tenderloin carpaccio and ketjap manis				20
Bibb and Romaine Mélange avocado and poppy seed vinaigrette				18

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Steamed Spring Vegetable Ragout citrus and herbs				25
Crisped Islesford Lobster Tail pearl noodles and green curry				43
Skate Schnitzel à la grenobloise and creamed spinach				33
Grilled Snapper pea shoots, jicama and young ginger bouillon				37
Lavender Skewered Striped Bass fennel and blood orange				37
Organic Poussin Faroi new potatoes, fava beans and tarragon jus				35
Braised Short Rib of Beef soft grits and meaux mustard				39
Roasted Veal endive and port wine vinegar reduction				38
Lamb Roulade spiced lamb stew and carrot - coriander sauce				39

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