First Course
Kobe Beef Carpaccio with Parmigiano Cheese - 19
Sauteed Foie Gras Served with White Peaches and Banyuls Vinaigrette - 25
Petrossian Caviar Served with Blue Corn Blinis, Shallots, Creme Fraiche, and Boiled Eggs - Market Price
Tri Color Baby Beets Salad with Goat Cheese Vinaigrette - 14
Main Course
Grilled Branzino w Fennel Stuffing and Roasted Sweet Potatoes - 32
Pan Seared Chilean Sea Bass w Heirloom Tomatoes - 34
Veal Chop w Roasted Potatoes and Fig sauce - 36
Black Angus Prime Rib w Potatoes Gratin and Tomatoe, Fenne & White Bean Sauce - 39
Trio of Desserts -Or- Cheese Plate
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