Signatures
Appetizers
Confit of duck & julienne carrot strudel Ginger mandarin coulis
Liberty duck, pistachio & cognac pate Crostini & Muscat grape chutney
Rosemary skewered bacon wrapped eggplant with spicy ranch
Florida pink shrimp cakes, remoulade, micro mix
Arepitas with queso fondue, escabeche, ricotto and green papaya chutney
Martini glass: grouper crudo, papaya, yuzu passion fruit coulis, micro greens, plantain chip
Broiled octopus, black garlic aioli, salmon roe, chive
Starters
Causa de camarones
tri color potato, layered with sautéed gulf shrimp
roasted red pepper, avocado, celery and cilantro salad. Aji Amarillo y Verde
Smoked shiitake mushrooms
Mixed greens tossed with Roma tomato vinaigrette
Pickled red onions, chevre & candied pecans
Key West Som Tom, blackened pink shrimp Arugula, Napa cabbage, shredded green papaya, Thai chilies Cherry tomatoes and peanuts tossed in a Kafir lime fish sauce vinaigrette
Watermelon and tuna Carpaccio, cucumber spiral, olive, mint, Lime vinaigrette, cress, almond crema, zatar
Snake River Wagyu Tataki, Petite arugula, White truffle vinaigrette, shaved Reggiano, toasted pine nuts
Entrees
Broiled halibut, Alaskan red shrimp
Shrimp roe buerre blanc, tomato coulis, White asparagus, celeriac bruniox
Alaskan king salmon, Potato vichyssoise
Beluga lentils, tarragon gastrique, cress
Crab cannelloni with crab bisque
Braised endive, sunchoke chip, red pepper coulis
Sumac seared duck breast, Zinfandel reduction, Semolina gnocchi a la Romana speck and mustard seed braised endive
Linguine with julienne zucchini, arugula, and lemon, anchovy, parsley, Roasted garlic, olive oil toasted bread crumbs, Parmigianino Reggiano
Mushroom Wellington, sautéed mushrooms with Porcini braised tofu medallions. Wrapped in phylo dough and baked crisp
Brandy mushroom demi glace, vegetable medley
Racks of lamb
Juniper currant chutney, zinfandel demi glace, Kabocha squash timbale, braised red cabbage
Standards
Appetizers
Wild mushroom flan tartlet
Asiago mousse, Muscato caramel
Blue crab cake
Chervil aioli, shaved fennel
Wonton cups with seared Togadashi ahi tuna, Cilantro-Napa cabbage slaw and wasabi cream
Raw bar, oysters on the half shell, Stone crab claws, poached shrimp, Mignonette, cocktail sauce and Joe’s mustard sauce
Demi tasse gazpacho Heirloom tomato water, avocado Parisian ball
Smoked salmon, sorrel & cucumber roulade, Mustard cream with lemon & dill
Starters
Crispy orange chicken, Napa matchstick veg salad
Mandarin chili vinaigrette, Sesame studded avocado
Lobster cobb
Chopped lobster with bacon, avocado,
Boiled egg, baby romaine, watercress, radish served with buttermilk-pink peppercorn dressing
Lyonnais Salad, Mache and frisee, mustard seed vinaigrette
Toasted lardon, tomato concasse, poached egg, challah crouton
Mixed green salad with fig balsamic vinaigrette roasted beets, pickled red, onions, honey toasted walnuts, point Reyes blue cheese
Wedge salad, little gem lettuce wedge, blue cheese dressing, candied bacon, sweet 100 tomatoes, chives
Entrees
Oova di ravioli
Ravioli of Swiss chard, ricotta, egg yolk
Sage brown butter, Parmesano Reggiano
Tagliatelle, wild morels, mushroom reduction
Shaved pecorino, pea shoots and herb oil
Seared Corvina, white wine caper sauce
Wild rice pilaf, fresh vegetable medley
Petite arugula, radish pickle
Roasted filet mignon medallions
claret demi glace, whipped Yukon potato
Fontina baked spinach crispy shallots
Miso black cod, hot and sour rice noodle, Thai basil and green onion, julienne veg, oyster mushroom, cilantro, snap pea. nori
Grilled butterflied flank steak medallions. Ponzu Demi glace.
Wasabi mashed potatoes. Wok fry Chinese long bean with basil garlic peanut and Oyster mushrooms
Chef Nicholas 