Dinner Menu          

Appetizers

Maine Lobster Raviolis                                                  App 15 / Entree 29
With Saffron Lobster Bisque, Sweet Corn
and Baja Baby Tomatoes

Homemade Short Rib Raviolis                                     App 16 / Entree 31
With Duck Foie Gras, Onion Compôte and Au Jus

Applewood Smoked Chinook Salmon                                                       13
With Onions,  Capers, and Dill Crème Fraiche

Sashimi Grade Ahi Tuna Tartare                                                               14
With Avocado, Cucumber and Spicy Asian Vinaigrette

Black Mediterranean Mussels                                                                      12
Steamed in Parsley Shallot Garlic Beurre Blanc

Traditional Escargots de Bourgogne                                                                               14
Baked with Parsley, Pernod, Lemon, and Garlic Butter

Seared Hudson Valley Duck Foie Gras                                                                           20
With Green Apple, Citrus Gastrique and Toasted Brioche

King Crab Cocktail                                                                                          17
With Avocado, Watermelon and Teardrop Tomato Vinaigrette

Maine Lobster Cocktail                                                                                                              19
With Papaya, Mango, Grapefruit and Passion Fruit Vinaigrette

Soups and Salads

Wild Forest Mushroom Soup                                                                     10
With Shaved Chives and White Truffle Oil

Organic Baby Spinach Salad                                                                       11
With Hand Rolled Haystack Goat Cheese Croustillant,
Sweet Piquillo Pepper, Tapenade  and Balsamic Glaze

Vine Ripened Tomato and Fresh Burrata Cheese                                  12
With Basil Pesto and Oven Roasted Kalamata Olives

Organic Baby Iceberg Lettuce                                                                    12
With Blue Cheese Soufflé, Sundried Tomato, Scallions and Crab Fritters

Green Asparagus and Mushroom Salad                                                    11
With Chervil and Tarragon Vinaigrette

Miso Glazed Chinook King Salmon                                                           28
With Baby Bok Choy, Steamed Shiitakes  and Yakiniko Sauce

Seared Lake Superior Whitefish                                                                29
On a Bed of Leaf Spinach with Pommery Mustard Sauce

Seared Sushi Grade Ahi Tuna                                                                     29
With Broccolini, Cream Sauce, Soy Teriyaki Glaze and Basmati Rice

Sea Bass in Yellow Coconut Curry                                                             31
With Cherry Tomatoes, Long Green Beans, Thai Basil,
Pineapple Chutney and Steamed Basmati Rice

Grilled Veal Chop                                                                                                                          37
With Cauliflower Risotto, Succotash and Black Truffle Demi Glaze

Grilled Greystone Ranch Filet Mignon                                                                         36
With Roquefort Crust, Portobello, Garlic Mashed Potatoes and Syrah Au Jus

Roasted Herb Crusted Rack of Lamb                                                                              36
With Oven Roasted Heirloom Squash, Eggplant, Tomato, Garlic Mashed
Potatoes, Mint Pesto and Au Jus

Grilled River Ranch Rib Eye Steak                                                            39
Bone-In with Black Peppercorn Sauce and Pommes Frites

Honey Brine Niman Ranch Prime Pork Chop                                         32
With Apple Mustard Horseradish Crust, Fingerling Potatoes, Bacon,
Grilled Asparagus, Thyme and Cider Au Jus

Wisconsin Veal Sweetbreads                                                                       31
Mustard Crusted with Asparagus, Herbs and Capers

Seared Petaluma Mallard Duck Breast                                                      30
With Glazed Pineapple, Sautéed Spinach, Roasted Butternut Squash
Gnocchi and Pineapple Tangerine Au Jus

Organic Free Range Chicken Paillard                                                        26
With Watercress Frisée, Parmesan Herb Crusted Tomato and Au Jus

Homemade Fresh Vegetarian Raviolis                                                      25
With Haystack Goat Cheese, Broccolini and Basil Pesto

Side Dishes                                                                                                         7
Steamed Asparagus
Sautéed Mushrooms
Garlic Spinach
Pommes Frites



  
                                                      Open Nightly at 5 pm