Appetizers

Mixed Winter Greens Salad with Dijon Vinaigrette
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Frisee Salad Aux Lardons with a Crisp Poached Egg
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Avocado with Tuna Tartare Served with Lime Vinaigrette
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Crepes with Smoked Blue Fish, Apples, and Horseradish Crème Fraiche
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Truffled Wild Mushroom Risotto
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Crisp Kreplach of Duck Confit with Caramelized Shallots and Pistachio Nuts

Entrees

Tomato and Ginger Braised Beef Short Rib Served with Coconut Jasmine Rice and Smoked Sweet Red Pepper Marmalade
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Slow-Rendered Duck Breast with Kale, and Quinoa with Roasted Squash and Blue Foot Mushrooms
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Pan-Roasted Supremes of Chicken with Sauce Sauvignon Blanc, Swiss Chard, and Horseradish Crème Fraiche Fingerling Potato Puree
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Pan-Seared Premium Gold Angus Hanger Steak Served with Potato and Yam Gratin with Prunes, Spicy Collard Greens
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Pan-Roasted Wild Striped Bass with Leek, Austrian Crescent Potatoes, and Tarragon in a Buttery Broth
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Poached Alaskan Halibut Served with Celery Root Puree, and Charred Brussels Sprouts Leaves with Pecans and Guanicale
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Roasted Arctic Char with Mustard Greens and Black Truffle Vinaigrette

*These are sample menus. Because we base our menus on seasonality, all menu options are not represented in the above descriptions.