Winter/Spring Menu

*Menu Subject to change without notice

Opening Courses

Jumbo Lump Crab Cake
Louisiana-Style Remoulade

Spring Arugula Salad
Arugula, Snow Peas, White Asparagus, Endive, Fennel, Cilantro/Lime Dressing

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

Lobster Tail
Celery Root Puree, Spanish Chorizo Paprika

She Crab Soup
Sherry, Cracked Black Pepper

Potato & Leek Soup
Cayenne Crème Fraiche

Foie Gras Tart
Orange Marmalade, Parmesan Crisp, Sage Demi

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, Spring Vegetables

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

The Catch
Spring Vegetables, Carrot/Curry Sauce

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

Rabbit Loin
Purple Hull Peas, Market Vegetables, Demi-Glace Sauce

Dessert Course

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

Apricot Cheesecake
Apricot Puree, Tuile, Honey & Vanilla Ice Cream

Cranberry Cobbler
Juniper & Honey Ice Cream