Five poached tiger shrimp served with house made cocktail sauce and lemon
Warm potato-leek custard, caramelized cipollini onions, 25 yr. old balsamic drizzle, white truffle lavosh cracker
Sliced and served with honey and vanilla poached Seckel pear, cinnamon smoked blueberries, and caramel apple demi
Stakced on potato-herb latkes with pine nut butter and fennel-chive purée
Three Gulf Coast oysters on a bed of sautéed spinach, arugula, and bacon, finished with a brie glacage Traditional chilled oysters with cocktail sauce available upon request.
Tomato soffrito, Serrano ham, shaved Pecorino Romano, pesto bread sticks
With pumpkin pancakes, vanilla beurre blanc, coconut foam, and pomegranate syrup
Tossed in brown butter and cinnamon candied walnuts, topped with blue cheese and date coulis
Assorted international cheese accompanied by a maple glazed fig, walnut brittle, chestnut honey, and a chili-chocolate truffle
Habanero candied pecans, sweet potato-arugula malfatti, sage oil
With a lobster and brie beignet, micro cilantro, and red curry oil
Mixed greens with roasted carrots and pickled squash, topped with toasted black walnuts and shaved Pecorino Romano. Select house dressings.
Tossed with pomegranate vinaigrette and sherry marinated red onions, served in a prosciutto ring, topped with shaved Bartlett pear and fried blue cheese
Traditonal Caesar salad tossed and served tableside
Dijon and rosemary rubbed, served with Yorkshire pudding, caramelized onion and brie whipped potatoes, cognac chanterelle au jus and horseradish chive crème fraîche
With Maine lobster tail with drawn butter $18
With three wild shrimp sautéed in lemon garlic butter $6
Wild boar bacon wrapped pumpkin bread pudding, Saint André cheese and shallot Mission fig, cranberry coulis, and smoked papaya demi glace
With braised oxtail and sheep chèvre cannelloni, braised radicchio, mustard pesto, and persimmon-lamb reduction
Caramelized cipollini onion, rosemary whipped potatoes, roasted carrot, and chasseur sauce
With Maine lobster tail with drawn butter $18
With three wild shrimp sautéed in lemon garlic butter $6
Served with currant-ginger bread pudding, Grand Marnier cranberry chutney, citrus duck jus, and pink peppercorn crème fraîche
Grilled potato and truffled parsnip napoleon, nutmeg scented spinach, and sauce au poivre
With tart apple braised red cabbage, creamed barley, quince demi glace, and candied persimmon
Beef tenderloin topped with wild mushroom foie gras duxelles, baked in puff pastry, and served with whipped potatoes, melted leeks, pancetta braised spinach, winter squash purée, and bèarnaise and bordelaise sauces
Poppy seed spaetzle, kumquat-almond pheasant ballotine, cauliflower Reggiano, and guancuile voluté
Diver caught sea scallops and steamed black mussels with lemon pepper linguine, leek-scallion butter, celery root purée, oven roasted tomatoes, and Babylon sauce
House made andouille sausage-potato cakes, creamed fennel, smoked peppercorn-butter sauce, and celery purée
Served with a taro root, butter bean, and coconut stewed cauliflower taco, papaya coulis, and red curry oil
Tempe and tofu homestyle meatloaf topped with a caramelized onion-molasses tomato sauce, served wtih mashed potatoes, gravy, and roasted carrots and beets
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
Milk chocolate coated fried banana served with cumin caramel custard, curried candied macadamia nuts, strawberry coulis, passion friut sauce, micro mint, and strawberry chips
Crystallized ginger, pear caramel, pumpkin-ginger slaw, Earl Grey sorbet
Maple pomegranate reduction, chai ice cream, and roasted Marcona almonds
Huckleberry clafouti, Grand Marnier chocolate truffle, tuile cookie
Served with an orange blossom macaroon, spiced wine reduction, and poached strawberry
Dark chocolate crust, hazelnut chocolate marshmallow, pumpkin spice biscotti, tre leches froth
Ask your waitperson for today's selections served by the scoop
Blue cheese with blue cheese shortbread, seared Manchego, chocolate covered chèvre, Saint André with tea poached Mission fig, strawberry champagne preserves, chestnut-honey brittle, and a chocolate truffle
Executive Chef..... Jason Roy
