Tapas & Dinner

Tapas


Smoked Pheasant & Taleggio Bruschetta with Tapenade	9
Pecan & Brie “en Croute” with Golden Raisin-Fig Chutney	8
Tarragon Halibut Cakes with Meyer Lemon Jus & Saffron Aioli	10
Calamari Marseilles Ragout with Arugula Risotto Cake	9
Steamed Manila Clams with Roasted Garlic-Marjoram Jus & Fried Prosciutto	10
Moroccan Braised Beef with Israeli Couscous	8
Pimento Marinated Soft Shell Crab fried in Briwa with Lime Aioli	10
Seared White Asparagus with Woodland Mushrooms & Dolce Latte	10
Stuffed Portabella with Crayfish, Chorizo & Roasted Peppers	9


Smoked Duck Breast with Potato-Shepherds Goat Cheese Rotella & Huckleberry Port Wine Jus	24
Mustard Crusted Beef Tenderloin with Burgundy Jus & Potato Parsnip Griddle Cake	26
Morgan Valley Lamb Loin Chop with Rosemary Balsamic Jus & Roasted Marble Potatoes	24
Seared Sea Scallops with Preserved Lemon Verjus & Orzo Timbale	28
Rabbit Confit with Spring Vegetable Fricassee	23
Grape Leaf Wrapped Halibut with Pimento Caper Berry Jus & Sweet Corn Polenta Cake	26
Season Prix Fixe	30
Pan Roasted Mary’s Chicken with Romesco & Mahon Creamy Polenta	Includes Soup or Salad & Dessert
Coriander Crusted Utah Trout with Asparagus Fennel Salad & Blood Orange Jus	Includes Soup or Salad & Dessert


European Cheese Plate with Port St. Pauline, Drunken Goats Cheese, Bleu d'Auvergne & Cambazola	8
Vanilla Bean Panna Cotta with Tart Cherry Chutney	7
Chocolate Decadence wih Palmier & Mascarpone Cream	7
Grilled Gingerbread with Caramel & Vanilla Gelato	7
Gala Apple & Huckleberry Jalousie with Pistachio Gelato	7