Scribd
Upload
567 views1 page

Dining Room Menu

This menu features appetizers, soups, main courses and items to share. Appetizer options include foie gras terrine, oysters, sea scallops and beet salad. Main courses consist of dishes like Pacific white sturgeon, lamb, cod and quail with foie gras. Sides include hand-made pasta and options to share are Parmesan fries and black truffle Parmesan fries.

Uploaded by

api-311104116
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
567 views1 page

Dining Room Menu

This menu features appetizers, soups, main courses and items to share. Appetizer options include foie gras terrine, oysters, sea scallops and beet salad. Main courses consist of dishes like Pacific white sturgeon, lamb, cod and quail with foie gras. Sides include hand-made pasta and options to share are Parmesan fries and black truffle Parmesan fries.

Uploaded by

api-311104116
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
You are on page 1/ 1

Appetizers

Main Courses

Daily Soup priced accordingly

Pacific White Sturgeon 45

Foie Gras Terrine 28


Sea salt brioche, pickled grapes, maple jelly and sour cherry glaze.

Lightly smoked and roasted. Herb spaetzle, roasted beets, pickled apple,
black trumpet mushrooms and spinach. Horseradish white wine sauce,
red wine jus and gremolata.

Lamb 48

Oysters Daily

priced accordingly
Served on the half shell with red wine mignonette, horseradish and
lemons.

Rack with crispy mustard crust. Swiss chard, pickled curry cherry tomatoes
and carrot pure. Spicy eggplant relish and toasted walnut bread crumbs.
Natural jus.

Sea Scallop 25

Cod 44

Cauliflower pure, celery heart, radish and Italian parsley. Meyer lemon,
green olive and pistachio relish.

Beet Salad 19
Blood orange, fennel, soft whipped goat cheese, radicchio, red onion and
spicy glazed pecans. Fine olive oil and blood orange reduction.

Yellowfin Tuna Sashimi 24


Avocado, green mango, cucumber and coriander. Toasted sesame seeds
and ginger soy dressing.

Parsnip Ravioli 23
Shredded duck confit, wild mushrooms and winter greens.
Sage brown butter jus.

Duck Pastrami 23
Spiced smoked duck breast and duck liver foie gras toast. Endive lettuces,
savoury poached pear, toasted hazelnuts, french prunes and apple saba.

Spicy Steak Tartare 24


Hand cut tenderloin with a spicy caper, mustard and egg dressing.
Garlic crostini and watercress.

Line caught in Newfoundland. Black truffle mushroom gruyre crust,


jerusalem artichoke pure, wild mushrooms, savoy cabbage and salsify.
Foie gras Sauternes sauce and mushroom veal jus reduction.

Quail & Foie Gras 44


Whole quail filled with black trumpets, wrapped and roasted in double
smoked bacon. Pan seared foie gras, Italian farro, butternut squash, grilled
Treviso, sauternes raisins and orange hazelnut picada. Foie gras jus.

Grilled Filet Mignon 49


Beretta Farms naturally raised beef. Whipped potatoes,
French green beans with sliced shallots. Sauce Bordelaise.
Hand-made Pasta 39
Square sheets, layered with sauted mushrooms, wilted greens,
oven-dried cherry tomatoes and fior de latte. Porcini mushroom jus,
Parmesan crumbs and shaved winter truffle.

Venison 44
Bacon wrapped and roasted loin, braised venison tart.
Parsnip, heirloom carrot, brussels sprouts and small turnips.
Red wine jus and English mustard cream.

Grilled Seafood 49
Lobster, octopus, scallop, side stripe shrimp, clams and mussels.
Tuscan style white beans braised with saffron, herbs and fine olive oil.

To Share
Parmesan frites 8

Black truffle Parmesan frites 18

You might also like