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appetizers

Risotto fava bean & baby shrimp / meyer lemon confit aged manchego / fines herbs				16
Ravioli braised lamb ravioli / heirloom tomato coulis aged pecorino / basil essence				16
Lobster chilled maine lobster / vegetables a la grecque ruby red grapefruit / wild arugula / charmoula aioli				24
Beets herb roasted beets / lola rosa lettuce / fresh chevre pistachio / blood orange vinaigrette				15
Prawns prosciutto & basil wrapped / artichoke provencal saffron-piquillo pepper emulsion				16
Tartare blue fin tuna tartare / hearts of palm / scallion avocado-yuzu emulsion				17
Gnocchi crisp goat cheese gnocchi / satur farms braising greens shaved prosciutto di parma / hazelnut-sage butter				16
Scallops roasted diver scallops / chickpea polenta cake marinated maitake mushrooms / asparagus emulsion				15
Foie Gras chestnut crusted & seared / celeriac mousse elderflower / asian pear / ginger jus				27

entrées

Bouillabaisse market fish, mussels, clams, squid, rock shrimp & lobster stew / saffron nage / spicy rouille croutons				30
Skate papadam crusted / lemon grass scented basmati cauliflower / winter melon / curried lobster consomme				27
Mussels white wine & shallot steamed mussels / pommes frites cherry tomatoes / fines herbs				25
Swordfish rosemary grilled brochette / chili-garlic rapini pumpkin-sage canneloni / brown butter balsamic glaze				33
Tajine spiced angus beef / mango chutney / toasted almonds orange blossom scented cous cous & preserved lemon				28
Venison szechuan crusted venison saddle / chestnut spaetzle chinese sausage / spiced parsnip / cognac-cherry glace				35
Lamb morrocan braised lamb shank / orange glazed turnips merguez-eggplant gratin / mint gremolata				32
Duck glazed duck breast / pancetta roasted brussel sprouts three cheese polenta / apple cider mustarda				27
Beef grilled filet mignon / cabernet braised short ribs truffled pommes puree / creamy swiss chard / port jus				39

chef's seasonal tasting

Blue Fin Tuna tartare, Hearts of Palm & Avocado-yuzu Emulsion segura viudas brut reserva nv, cava, spain
Chestnut Crusted & Seared Foie gras, Celeriac mousse, elderflower, Asian Pear & Ginger chateau pajzos "5 puttonyos", tokaji, hungary 1999
Fava Bean & Shrimp risotto, Meyer Lemon Confit & Aged Manchego newton red label chardonnay, sonoma, california 2005
Filet mignon, Braised Short rib, Creamy Swiss Chard & Five Spice Port Jus argiano, tuscany, italy 2005
Chocolate "manhattan" Cake Milk Chocolate Ice cream, Marischino & Blood Orange domaine de durban, muscat de beaumes de venise, 2005
Five Courses				75
Wine Pairings				35 suppl.
Chef's Eight Course Menu degustation, Please Inquire				110

the tasting menu requires the participation of the entire table

side dishes

Pommes Purée				8
Spinach with chili & garlic				8
Lemon Thyme Roasted Beets with pistachio				8
Haricot Vert & Roasted Shallots				8
Orange Blossom Scented Cous Cous				8
Sicilian Cauliflower				8

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