Winter/Spring Menu

*Menu Subject to change without notice

Opening Courses

Jumbo Lump Crab Cake
Louisiana-Style Remoulade, Candy Striped Beets, Purple Sweet Potato Puree

Poached Pear Salad
Mixed Greens, Endive Fennel, Truffle Dressing

Spinach Salad
Baby Spinach, Bacon Lardon, Hard Boiled Quail Egg, Bacon Vinaigrette

Pan Seared Scallops
Carrot Puree, Pickled Fennel Salad

She Crab Soup
Sherry, Cracked Black Pepper

Potato & Leek Soup
Cayenne Crème Fraiche

Foie Gras
Apple Butter, Butternut Squash

Wagyu Beef Tartare
Dijon, Shallot, Fingerling Potato, Arugula

Main Courses

Rosemary & Dijon Crusted Rack of New Zealand Lamb
Black Garlic Puree, Fingerling Potatoes

Pan Seared Pheasant
Rosemary/Dijon Cream Sauce, Winter Vegetables

12oz Strip 
Brussel Sprouts, Butternut Squash Puree, Red Wine Thyme Jus

The Catch
Pistachio Puree, Carrot Salad, Red Pepper Aioli

Tri-Colored Tortellini
House-made Pesto, Parmesan, Purple Basil

14oz Double Boned Pork Chop
Horseradish Spätzle, Haricot Verts, Apricot-Whole Grain Sauce

 Roasted Saddle of Venison
Celery Root Puree, Tri-Colored Carrots, Black Apple & Sage Gastrique

Lobster Carbonara
Lobster, Spanish Chorizo, Peas, Egg Fettuccini, Parmesan, Garlic Cream Sauce

Dessert Course

Pomegranate Chocolate Mousse Cake
Flourless Chocolate Cake, Dark & Milk Chocolate Mousse
Pomegranate Gelee

Spiced Cheesecake
Brown Sugar Ice Cream, Maple Bacon Crumble, Chocolate Leaf

Cranberry Cobbler
Juniper & Honey Ice Cream