Tapas & Dinner

Tapas

Smoked Pheasant & Taleggio Bruschetta with Tapenade9
Pecan & Brie “en Croute” with Golden Raisin-Fig Chutney8
Tarragon Halibut Cakes with Meyer Lemon Jus & Saffron Aioli10
Calamari Marseilles Ragout with Arugula Risotto Cake 9
Steamed Manila Clams with Roasted Garlic-Marjoram Jus & Fried Prosciutto 10
Moroccan Braised Beef with Israeli Couscous8
Pimento Marinated Soft Shell Crab fried in Briwa with Lime Aioli10
Seared White Asparagus with Woodland Mushrooms & Dolce Latte10
Stuffed Portabella with Crayfish, Chorizo & Roasted Peppers9

Dinner

Smoked Duck Breast with Potato-Shepherds Goat Cheese Rotella & Huckleberry Port Wine Jus24
Mustard Crusted Beef Tenderloin with Burgundy Jus & Potato Parsnip Griddle Cake 26
Morgan Valley Lamb Loin Chop with Rosemary Balsamic Jus & Roasted Marble Potatoes24
Seared Sea Scallops with Preserved Lemon Verjus & Orzo Timbale28
Rabbit Confit with Spring Vegetable Fricassee23
Grape Leaf Wrapped Halibut with Pimento Caper Berry Jus & Sweet Corn Polenta Cake26
Season Prix Fixe 30
Pan Roasted Mary’s Chicken with Romesco & Mahon Creamy PolentaIncludes Soup or Salad & Dessert
Coriander Crusted Utah Trout with Asparagus Fennel Salad & Blood Orange JusIncludes Soup or Salad & Dessert

Desserts

European Cheese Plate with Port St. Pauline, Drunken Goats Cheese, Bleu d'Auvergne & Cambazola8
Vanilla Bean Panna Cotta with Tart Cherry Chutney7
Chocolate Decadence wih Palmier & Mascarpone Cream7
Grilled Gingerbread with Caramel & Vanilla Gelato7
Gala Apple & Huckleberry Jalousie with Pistachio Gelato 7