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Current Menu
March 3 - April 3
Fennel & Leek Fumé with Chive SpaetzleArugula, Toasted Almond & Feta Salad with Honey-Red Grapefruit Vinaigrette
A Chef’s Kitchen’s Skillet Baked Corn Bread
Pan-Seared Sea Scallop on Purple Potato Pancake with Yellow Beet Butter
Pan-Seared Guinea Hen with Black Oregon Truffle Jus, Root Vegetables & Salt Pork
Meyer Lemon Cheese Cake with Dried Pineapple Chocolates
Future Menus
April 7 - May 1
Spaghetti Squash & Pea Shoots with Kafir Lime in a Green Onion & Ginger BrothAsparagus, Artichoke & Chiffonade Lettuce with Lemon Dijon Vinaigrette
A Chef’s Kitchen’s Skillet Baked Corn Bread
Sauté of Wild-Caught Gulf Shrimp with Fennel, Leeks & Saffron
Roast Rack of Grass-fed New Zeal& Lamb with Sautéed Red Potatoes & Shallots and Morel Mushroom Fumé
Chocolate Mousse Napoleon with Bali Vanilla Shortbread Cookies & Dewars Butterscotch Syrup
Previous Menu
February 4 - February 27
Cauliflower Bisque with Winter Truffles & Chive ButterFennel, Apple & Carrot Salad with Pistachios & Currant Vinaigrette
A Chef’s Kitchen’s Skillet Baked Corn Bread
Lobster Saute with Creamy Saffron Polenta & Lobster Mushrooms
Mesquite Smoked Rack of Berkshire Pork with Roasted Root Vegetables & Thyme Sauce
Chocolate Raspberry Terrine with Bali Vanilla Custard Sauce
The fixed price of $74.50 plus tax per person includes hors d’oeuvres and champagne, the five course dinner, three glasses of paired wines and recipes.
We have dinners in January on Thursday through Saturday evenings and begin with hors d’oeuvres and champagne at 6:30.
We accommodate guests with dietary restrictions.
Please notify us of any special requirements when making your reservation.