menus | seasonal and sustainable | chef's table | timeless | prix fixe | desserts
VEGETABLES Warm seasonal vegetables with passion fruit vinaigrette
ASPARAGUS Steamed jumbo asparagus, smoked bacon sauce and black olive puree
MESCLUN SALAD Field greens with fresh herbs and shaved parmesan
CAVIAR Pure golden osetra 1/2oz with potato crisp and lemon sauce ($40 supplement)
FOIE GRAS Terrine, served with toasted bread
SHRIMP Seared wild shrimp, semi dried tomato and aromatic vinaigrette
SWORDFISH Crusted with black pepper and sesame seeds, soy sauce and seasonal vegetables
BLACK GROUPER Oriental style, served with carrot and asparagus
PASTA Fettuccine, wild shrimp and maine lobster
NATURAL PRIME FILET MIGNON Simply roasted, choice of black pepper or bearnaise sauce ($20 Supplement)
SUCKLING PIG Baked in the oven, sautee of brussels sprouts and vanilla jus
SWEETBREADS Braised and served with caramelized endives and beet puree
DUCK Leg confit, white bean chorizo cassoulet
ADD $4 FOR SHARED PLATES
ADD 20% GRATUITY FOR TABLES OF 6 OR MORE
