2019/20 Seasonal  Menu Winter



+Charcuterie & Fine Cheeses. Mustards, Jams, Picklings, Fruits, Nuts, Baguette & Artisanal Crackers

+Wild Mushroom Pizza, Homemade Ricotta, Caramelized Onions, and Roasted Garlic EVOO 

+Caramelized Red Bicycle “Crack”  bread with Heirloom Tomato, Prosciutto and Mint

+Petrossian Caviar, Buckwheat Blinis, Smoked Salmon, Whipped Creme Fraiche 

+Arancini Risotto Bites stuffed with Italian Cheeses with Fried Arugula

+Prosciutto and Asparagus Rolls and Lemon Oil and Wild Arugula 

+Meatballs, Crack Bread, Herb Ricotta, Tomato Sauce and Crispy Basil 

+Jumbo Shrimp stuffed with Lump Crab with Meyer Lemon Beurre Blanc 

+Maine Lobster Rolls on Mini a Brioche with Celery Aioli 

+Crab Cake, Cilantro, and Avocado Puree (option to add Caviar) 

+Fried Heirloom Tomatoes with Citrus Marinated Blue Prawns and Basil Puree

+Mussels with Red Curry Coconut Broth

+Ginger-Soy Slow Cooked Sticky Wings

+Truffle Pizza with Frisee

+Cointreau Scallops on the Shell




+Wild Mushroom, Sauteed Lump Crab, Mung Beans and Asian Greens

+Finely Shredded Kale Salad with Toasted Pecan Parmesan, Lemon Dressing, macerated blackberries and  whipped honey ricotta

+Kale or Romaine Caesar Salad with Cherry Tomatoes, Shaved Aged Parmesan, Brown Butter Croutons

+Strawberry and Pea Shoot Salad with Pumpkin Seeds. Ginger-Lemongrass Dressing 

+Wedge Salad, Applewood Smoked Bacon, Cherry Tomatoes, Caramelized Pecans, Blue Cheese Dressing (or homemade Ranch Dressing), Soft boiled egg 

+Baby Greens Salad with Roasted/Poached Pear, Hazelnut, Pomegranate, Shaved Pecorino and Brown Butter Vinaigrette



+Butternut Cashew Soup with Charred Marshmallow and Fried Sage **

+Roasted Onion and Sweet Potato Soup with Crispy Pancetta, Creme Fraiche and Tarragon

+Roasted Cauliflower Soup with Caramelized Onion Celery Leaf Salsa Verde

+Carrot Soup infused with Ginger



+Tuscan-Style Braised Beef Short Ribs, Braised Greens, Sweet Potato Puree and Caramelized Shallots (or sub Parmesan Polenta)

 +Veal Ragu with Tagliatelle, Burrata and Basil 

 +Australian Wagyu beef (or cut of choice) – Duck Fat Potatoes, Creamed Spinach, Sauce Au Poivre, 

+Coriander, Honey Fennel Lamb Chops with Parsnip Puree and Carrot Puree, lamb jus 

+Slow Braised Chicken with Lemon, Shallots, Thyme and Crème Fraîche, Wild Mushrooms, Parsnip-Potato Mash

+Quartered, Brined, Herb Roasted Chicken with Parsnip Mash/Or Black Truffle Ricotta Gnudi, Broccolini and Red Wine Reduction

+Maine Lobster, Soba Noodles, Curry Broth, Broccolini, Purple Cauliflower

+Wild Salmon (or fish of choice), Purple Beet Risotto, White Asparagu,  Beurre Blanc

+Market Wild Caught Fish, Blistered Cherry Tomatoes, White Asparagus, Broccoli Puree, Sundried Tomato Chimichurri 

+Lobster and Seared scallops with wild mushrooms, Crispy Leeks, 

Beurre Blanc


+VEGAN Thai coconut rice + seared brussel sprouts with mint, basil and pickled red onion *

+VEGAN Green herb rice + roasted sweet potatoes + slow-cooked black beans + chimichurri *


Additional Sides

+Roasted Seasonal Vegetables Deglazed with Apple Cider and Butter 

+Creamed Corn with Bacon and Thyme

+Duck Fat Roasted Potatoes with Fresh Herbs

+Quinoa Pilaf with Herbs and Lemon

+Haricot Verts with Brown Butter Vinaigrette

+Lemon Roasted Asparagus

+Roasted Mushrooms with Pecorino and Pine Nuts

+Wilted Kale with Pancetta and Parmesan Cheese

+Mashed Potatoes and Root Vegetables with Bacon and Thyme

+Creamed Corn with Bacon, Melted Leeks and Thyme

+Roasted Maple-Walnut Spiced Carrots

+Maple Glazed Brussel Sprouts with Pancetta 





+Chewy Dark Chocolate Brownies, Chinese Five Spice with Creme Fraiche with Jeni’s Salted Caramel Ice Cream

+Layered Parfait with Blackberry Curd, Vanilla Bean Cream, and Shortbread

+Roasted Pears, Malbec, Cinnamon, Mascarpone

+Butterscotch Pot De Creme- Coconut Creme Fraiche, Lime Shortbread Crumbs

+Warm Chocolate Cake, Chocolate Bark, Citrus Caramel, Dulce de Leche Ice Cream

+Cookie Assortment with Boozy Hot Chocolate


*Hormone free/free range meats and Organic ingredients used in all menus whenever possible