Outdoors Three Course Prix-Fixe $148 per person Optional wine pairing $88
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Seven Days a Week 5:00pm-10:00pm
TO START
GALILEE CAVIAR* 50 Grams of Golden Ossetra Supplement - $295
Add a half bottle of Champagne: Pierre Gimonnet & Fils 1er Cru Blanc de Blancs, Champagne NV $375
APPETIZER COUNTY LINE HARVEST MELON Sweet Gem Lettuce, Anise Hyssop, Manouri Cheese Kampot Pepper, Cinco Jotas Iberico Ham CASTROVILLE ARTICHOKES Porcini Mushroom, Green Olive “Tapenade” Arugula, Manchego Tuile IOWA CORN Velouté with Lehigh Valley Squab Leg Rillette Smoked Breast, Paprika Emulsion MAINE PEEKYTOE CRAB Wild Monterey Seaweed, Quail Eggs Bok Choy Shoot, Tapioca-Kelp Chip BAJA CALIFORNIA KAMPACHI “En Tartare”, Sweet Pepper, English Pea Saffron Marinated, Amaranth Leaves, Bonito Shavings GASCONY FOIE GRAS Terrine, Raspberry, Sumac, Wild Rose Marmalade Myoga-Radish, Mâche Salad, Brioche Feuilletée SCOTTISH LANGOUSTINE Ravioli with Fennel, Sea Buckthorn Sea Urchin-Américaine Emulsion POITOU-CHARENTES PETITS-GRIS SNAIL Casserole with Sorrel, Potato Gnocchi Bresaola,Chanterelle Mushrooms ENTRÉE
ALASKAN KING SALMON Grilled with Vadouvan, Cucumber Fava Bean “Panisses”, Sauce “Paloise” HAMPTON BAY MONKFISH Braised in Red Wine, Wild Spinach, Gallant Soldier Crispy “Rillons”, Caramelized Pearl Onions, Pickled Daylily GULF OF MAINE BLUEFIN TUNA Japanese Bamboo Salt, Lardo, Cranberry Beans Summer Pepper Piperade, Bush Basil NORTH CAROLINA SWORDFISH Eggplant-Tahini Marmalade, Hand Rolled Couscous Ramp and Garlic Mustard Cress Butter SCHARBAUER RANCH BEEF Roasted Tenderloin, Zucchini, Chanterelles “Pomme Savonette”, Bone Marrow, Bordelaise Sauce COLORADO LAMB Pistachio Crusted, Coco Beans Fricassée Confit Cherry Tomato, Basil, Lamb Jus Additional Supplement - $12 MANCHESTER FARMS QUAIL Stuffed with Foie Gras, Black Mission Fig Lacinato and Green Kale, Scallion MILK FED LIMOUSIN VEAL Loin with Grape Must Mustard, California Carrot Crispy Sweetbread, Swiss Chard, Sauce “Crécy” Executive Chef: Eddy Leroux Chef de Cuisine: Joshua Capone