~FIRST COURSES~
Five Petite Seafood Salads 18.00

California Red Sea Urchin and Lump Crab Ragout 18.00

"Steak and Eggs", Chef’s Version
Crisp "Soft" Egg, Guinness Braised Short Ribs and Brioche Toast 16.00

Cake of Maine Lobster and Crab with Diver Caught Scallop and Foie Gras
Black Truffle Sauce 20.00

Crisp Sweetbreads with Pheasant and Porcini "Purse"
Napa Cabbage, Applewood Smoked Bacon and Red Wine Sauce 16.00

Fresh Maine Lobster
Leeks, Crisp Potato and Sauce of Grapefruit 22.00

Potato Crusted Soft Shell Crab and Shrimp Brochette
Sweet Potato Puree, Pea Shoots and Red Pepper Nage 16.00

Kangaroo "Chop" and Spicy Japanese Style Dumplings of Venison
Sweet Onion and Red Pepper Nage 16.00

New York State Foie Gras, SautÉ and Whole Roasted Fig
French Toast, Black Huckleberries and Port Wine Sauce 22.00

Maine Scallop and Halibut Cheeks with Sweet Corn and Gold Potato Filled Squash Blossoms
Caviar Butter 16.00

Kumamoto Oysters
On The Half Shell with Gin and Lime 16.00

Terrine of Foie Gras, Duck Liver Pate and Smoked Duck Breast
Strawberry Black Pepper Marmalade and Raisin Walnut Toast 18.00

Asparagus with Fresh Morel Mushrooms
White Truffle Infused Polenta and Cream 16.00

Quail, Pancetta Wrapped and Grilled
White Truffle Infused Italian Polenta, Golden Chanterelle Mushrooms and Sauce of Garlic 14.00

Portobello Mushroom
Ratatouille Filled and Grilled, Potato Basket, Tomato Coulis and Basil Oil 14.00
With Goat Cheese 3.00 Supp

Beluga Caviar 000 120.00
Beluga Caviar and Half Bottle of Krug NV Champagne 265.00