Main
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Duck - Roasted Breast
black beluga lentils, green cabbage, smoked bacon, shallot confit
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Pork Tenderloin - Coriander Rubbed
caramelized onion griddle cake, butter lettuce, mustard beet jus
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Local Chicken - Herb Roasted Breast
braised Swiss chard, mushroom barley, English peas, confit thighs
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Canadian Salmon - Pan Seared Fillet
toasted basmati rice, crab meat, Trumpet Royale, avocado puree
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Certified Angus Beef - 16 oz. Ribeye Steak*
straw potato cake, white asparagus, arugula puree
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Skate Wing - Herb Basted Fillet
Belgian endive, new potatoes, shiso, ume boshi, aged balsamic
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Cod Fish - Herb Crusted Fillet
cured lemon cous cous, roasted fennel, green onion salsa verde
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Vegan - Grilled Hawaiian Hearts of Palm
asparagus, artichoke, wild leek puree, roasted tomato vinaigrette
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Whole Roasted Lobe of Foie Gras
Seasonal Preparation
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38 oz. Beef Porterhouse for Two
Chef's Preparation