Three Course Seafood |
First
Diver scallops and singing scallops with braised leeks and fresh herb butter sauce
or
White Mexican prawn with soba noodles and walnut cornichon remoulade
Sommelier as selection
Gruet NV Blanc de Noir ~ New Mexico
|
Price fixed 60
|
Main
Main
Mesquite grilled lobster tails with sauteed gnocchis, brussel sprouts and spicy chile wine sauce
or
Seared rare Hawaiian tuna steak with Japanese horseradish potatoes, soy,lime, shrimp fond and honey glaze
with baby bok choy and tomato scallion
compote Sommelier as selection
ZD 04 Chardonnay ~ California
|
Price fixed 60
|
Dessert
Tequila lime tart
or
Italian Robiola Cheese blended with fresh dill weed and homemade tomato jelly flap jacks
Sommelier as selection
Cosentino 04 ~ Late Harvest Viognier ~Napa Valley
|
Price fixed 60
|
Three Course Vegetable |
First
Roasted organic red beet 'stack' with artisan cheese pate and baby greens salad,Mission fig vinaigrette
|
Price fixed 40
|
Second
Rolled exotic mushroom and roasted garlic 'lasagna' with tomato coulis and asiago cream
|
Price fixed 40
|
Dessert
Trio of sorbets strawberry, coconut and peach
|
Price fixed 40
|
Five Course |
First
Asparagus soup with orzo, Sauteed shrimp and fennel pollen crema
or
Warm olive oil marinated tomato tart with fresh thyme and Tuscan olive oil infused goat cheese and Taos Farms egg salad
Sommelier as selection
Chateau Ste. Michelle 05 Riesling ~ Indian Wells Vineyard ~ Columbia Valley
|
Price Fixed - 94
|
Second
Organic red beet salad with treviso,watercress mascarpone, blue cheese truffles and sweet pistachios with a pistachio vinaigrette
or
Butter braised cremini mushrooms with butter lettuce and peppery Maytag blue cheese dressing
Sommelier as selection
Napa Wine Co. 04 Sauvignon Blanc ~ Yountville
|
Price Fixed - 94
|
Intermezzo
Demitasse of coconut sorbet with vanilla apple coulis
|
Price Fixed - 94
|
Main
Mesquite grilled Colorado lamb chops with a ginger fresh mint glaze and soft polenta blue cheese raviolis
or
Oven roasted pork tenderloin with duck, roasted shallots and brussel sprouts with mustard potatoes and black
pepper glace de viande
Sommelier as selection
Robert Sinskey Vineyards 02 Merlot ~ Napa Valley
|
Price Fixed - 94
|
Dessert
Passion fruit semifreddo with white chocolate mousse, orange cake and tangerine sauce
Sommelier as selection
Quady 04 Essensia Orange Muscat ~ California
|
Price Fixed - 94
|
Romaine spears
with red wine pepper vinaigrette, Pecorino Toscano cheese and sourdough croutons
|
12
|
First Course |
Hawaiian tuna
smoked salmon and avocado tartar with fresh pea and gari salad, wasabi aioli served with chive buttermilk pancakes
|
17
|
Seared Hudson Valley foie gras
with sugar pecans, candied ginger, brioche french toast and sun dried cranberry compote
|
25
|
Sautéed morel mushrooms
with an English sweet pea potato "brandade" finished with first press New Zealand olive oil
|
15
|
House smoked duck breast salad
with organic arugula and Fuji apple vinaigrette
|
16
|
Spicy Maryland blue crab cakes
with pan braised leeks and white wine chive butter sauce
|
18
|
Grilled Maui pineapple salad
with organic greens, candied pecans, Maytag blue cheese and fresh thyme vinaigrette
|
14
|
Main Course |
Corn tempura fried Maryland soft shell crabs
with frisee, pasta salad and roasted garlic, cornichon and walnut remoulade
|
28
|
Pan roasted organic chicken breast
with sauteed zucchini,sweet potato flan and Parma ham and caper mustard cream
|
27
|
Duo of Charred King salmon and butter poached Hawaiian mahi mahi
with spicy smoked jalapeno shrimp risotto, and eggplant, artichoke Israeli cous cous risotto and red pepper coulis
|
30
|
Maryland blue crab and spinach stuffed Chilean sea bass
with sweet corn piaon cakes,crispy watercress salad and fresh herb vinaigrette
|
30
|
Grilled organic Harris Ranch filet mignon of beef
with New Mexico fingerling potatoes,organic lima bean and mushroom succotash with foie gras panko butter
|
48
|
Grilled Hawaiian swordfish atop Burgundy and onion braised organic short ribs
with soft corn polenta, Japanese and white horseradish jus
|
33
|
Fiery chile and honey grilled Mexican white prawns
with almond jasmine rice cakes,frisee red onion salad and Yuzu basil aioli
|
32
|
Peppery elk tenderloin
with apple wood smoked bacon, roasted garlic fork-mashed Yukon gold potatoes, snap peas and creamy brandied mushroom sauce
|
34
|
Grilled wild mushrooms tossed
with fresh homemade tomato pasta,broccolini and butternut squash cream
|
23
|
Mesquite grilled veal chop
with red potatoes, roasted root vegetables,organic Colorado mushrooms and apple cider demi glace
|
|
SIDES |
Sides
Sauteed organic baby spinach with shallots
Baked provolone potato cake
Roasted garlic fork mashed potatoes
Sauteed broccolini
|
8
|
Desserts |
Passion fruit semifreddo
with white chocolate mousse, orange cake and tangerine sauce
|
10
|
Trio of crème brulee’s
brown sugar, guava and chocolate
|
11
|
El Rey Chocolate mousse "shot"
with flourless chocolate cake and Chambord sauce
|
11
|
Coconut sorbet rolled in toasted almonds
with El Rey chocolate ganache and fresh strawberry sorbet
|
9
|
Meyer lemon mousse
with fresh fruit, pistachios and orange sauce
|
9
|
Toffee cheesecake
with pecan linzer crust and caramel ice cream
|
11
|
Roasted banana cream pie
with Italian meringue, caramelized bananas and citrus
|
10
|
House made ice creams with tuile Cookie |
Caramel Honey dew melon sorbet Chocolate Peanut Butter
|
8
|
Strawberry Sorbet Pistachio Almond Peach Sorbet
|
8
|
Tableside Cheese Board
Artisan cheese cut tableside, served with fresh fruit, lavosh and warm bread
|
15
|
| Note: Menu items and
prices are subject to change at any time. |
Write a Review
Map
view ( 
Some more reviews from