$62

***************************************************

Appetizers

 

Chilled Orange Gazpacho
with fried oysters, Persian cucumber, orange pepper, cilantro
orange segments

or

Crispy Sea Scallop
gratiné with shallot and black mushroom, fennel purée,
fresh west coast oyster sauce

or

Baby Head Lettuce
with Belgian endive, shallot vinaigrette

Main Courses

Crispy Daurade
with fine herb parmesan crust, zucchini Tian, tomato anchovy compote,
broken rosemary sauce

or

Roasted Cured Chicken
with cardamom, lemon and honey, buckwheat asparagus crepe, fresh heart of palm

or

Duck breast
roasted with Alsatian sauerkraut, parsley spaëtzle and Tanqueray-juniper sauce

Desserts

Chocolate Soufflé
served with coffee ice cream

or

Chocolate Mousse and Hazelnut Cream Bombe
with poached kumquats and dark wheat croquant

or
Sorbet or Ice Cream

---

Appetizers

 

$78

***************************************************

Crispy Sea Scallop
gratiné with shallot and black mushroom, fennel purée, fresh west coast oyster sauce

or

Chilled Orange Gazpacho
with fried oysters, Persian cucumber, orange pepper, cilantro orange segments

or

Sautéed Skewered Shrimp
with black pepper caramel and thyme, bibb lettuce
and raddichio salad, sweet garlic dressing

Main Courses

Steamed Wild Bass
with mousseron mushrooms, basmati risotto, littleneck clams in herb broth

or

Crispy Daurade
with fine herb parmesan crust, zucchini Tian, tomato anchovy compote,
broken rosemary sauce

or

Duck breast
roasted with Alsatian sauerkraut, parsley spaëtzle and Tanqueray-juniper sauce

Desserts
Chocolate Mousse and Hazelnut Cream Bombe with poached kumquats and dark wheat croquant

or

Kaffir Lime Panna Cotta
with citrus sauce and grapefruit sorbet

or

Caramelized Peach Tart
with Montrachet cream, fresh brioche crust, and Tahitian vanilla ice cream

or

Ice Cream or Sorbet

---

$92

***************************************************

Chilled Orange Gazpacho
with fried oysters, Persian cucumber, orange pepper, cilantro orange segments

* * *
Crispy sea scallops gratiné
with shallot and black mushroom, fennel purée, fresh west coast oyster sauce

* * *
Lobster spaghetti
with ½ Maine lobster pieces tossed with house made angel hair pasta,
julienne of scallion, red pepper, lobster reduction, and parsley
* * *

Crispy Daurade
with fine herb parmesan crust, zucchini Tian, tomato anchovy compote,
broken rosemary sauce

* * *

Veal shank Osso-bucco
with housemade fettuccini sautéed spinach
* * *

Chocolate Soufflé
served with coffee ice cream

or

Chocolate Mousse and Hazelnut Cream Bombe
with poached kumquats and dark wheat croquant