King Crab Cocktail

With celery and carrot essence, fennel fronds, and Greenbriar garden hot pepper horseradish

Traditional shrimp cocktail with cocktail sauce available upon request.

Sautéed Basil and Garlic Escargot

Stacked on potato-herb latkes with pine nut butter and fennel-chive purée

Sautéed Golden Chanterelles

Warm potato-leek custard, caramelized cipollini onions, 25 yr. old balsamic drizzle, white lavosh cracker

Cast Iron Blackened Venison

Sliced and served with honey and vanilla poached Seckel pear, cinnamon smoked blueberries, and caramel apple demi

Oyster Sampler

East Coast with caviared caviar, West Coast with limoncello, and Gulf Coast with pepper vinaigrette

Traditional chilled oysters with cocktail sauce available upon request.

Oysters Rockefeller

Three Gulf Coast oysters on a bed of sautéed spinach, arugula, and bacon, finished with a brie glacage

Steamed PEI Mussels

Tomato soffrito, Serrano ham, shaved Pecorino Romano, pesto bread sticks

Seared Sea Scallop Short Stack

With pumpkin pancakes, vanilla beurre blanc, coconut foam, and pomegranate syrup

Caramel Apple Gnocchi

Tossed in brown butter and cinnamon candied walnuts, topped with blue cheese and date coulis

Braised Veal Cheeks and Saint André Semolina Crêpe

Served with plum jam and kumquat hollandaise

International Fromage

Assorted international cheeses accompanied by a maple glazed fig, walnut brittle, chestnut honey, and a chili-chocolate truffle

Steak Tartare for Two

With shaved red onions, toast points, and hearts of romaine. Prepared tableside.

Winter Squash Bisque

Habanero candied pecans, sweet potato-arugula malfatti, sage oil

Roasted Duck Consommé

Foie gras ravioli, green onion-carrot confetti, truffle oil

House Salad

Mixed greens with roasted carrots and pickled squash, topped with toasted black walnuts and shaved Pecorino Romano. Select house dressings.

Spinach, Pear, and Arugula Salad

Tossed with pomegranate vinaigrette and sherry marinated red onions, served in a prosciutto ring, topped with shaved Bartlett pear and fried blue cheese

Caesar Salad for Two

Traditional Caesar salad prepared tableside

Vegetarian "Meat Loaf"

Tempe and tofu homestyle meatloaf topped with a caramelized onion-molasses tomato sauce served with mashed potatoes, gravy, and roasted carrots and beets

Pumpkin Pappardelle

Hand made Greenbriar garden pumpkin pasta tossed with caramelized apples, figs, leeks, and sage, served with Saint André cream, date-ginger bread sticks, and brown butter tossed walnuts