Samplings menu

Dessert for the Table

Minimum of 2 People

White Chocolate and Peach Bread Pudding

with Lemon Cookie and Peach Creme Anglaise

A Selection of Gelatos or Sorbets

Maple and Mascarpone Cheesecake with Walnut Shortbread

Chocolate and Hazelnut Brownie

with Dark Chocolate Mousse and Chocolate Gelato

Mango and Pineapple Fruit Chutney

with Coconut Gelato and Orange Apricot Glaze

"Breakfast After Dinner" Pain Au Chocolate and Espresso

A Selection Of Fine Imported And Domestic Cheeses

Three Creme Brulees

Liquid Dessert

Celery Root and Apple Soup

Fresh Chestnut, Leek and Truffle Whipped Cream

Portabella Mushroom Soup

Grape Tomato, Crispy Manchego Crostini

Organic Mixed Baby Lettuce

Red Radish, Candied Pecans, Blue Cheese, Pear and Apple Cider Vinaigrette

Vine Ripe Tomato and Humboldt Fog Goat Cheese Salad

Shaved Fennel and Toasted Pine Nut Coulis, Parmigiano Crisp and Balsamic Reduction

Samplings "Caesar"

Garlic and Black Pepper Dressing with Orange, Pumpkin Seeds and Fresh Ciabatta Crouton

Serrano Ham and Grilled Asparagus

Olive Tapenade Vinaigrette and Manchego

"Grilled Cheese" and Tomato Bisque

Toasted Brioche and Salami with Dijon, Fresh Basil Leaves and Aged White Cheddar Cheese

Mixed Olives and Marcona Almonds

Fennel and Kalamata Olives with Toasted Almonds and Pumpkin Seeds

Roasted Shiitake Mushrooms

Three Onions, Pecorino Cheese, Fino Sherry Vinaigrette, and Truffle Oil

Duck Confit Raviolis

Butternut Squash Puree and Brown Butter Vinaigrette

Grilled and Smoked Artisan Sausages

Three Mustards and Cornichon Relish

Specialty Cheese Plate

Chef’s Selection of Fine Cheeses

Duck Confit Terrine and Butter Lettuce

Bacon Vinaigrette and Baby Shiso with Walnuts and Pumpkin Seed Oil

Green Tea Smoked Salmon

Arctic Char Caviar and Fresh Basil with Black Sesame Seeds and Blood Orange Vinaigrette

Garlic Marinated Gulf Shrimp and Spanish Chorizo Skewer

Caperberries and Blue Cheese Antipasta with Roasted Red Pepper Coulis and Grape Tomato

Grilled Olive Bread "Bruschetta"

Morbier Cheese, Roasted Eggplant and Goat Cheese Puree with Balsamic, Fresh Basil and Tomato Tapenade

Free Range Chicken Breast

Flash Sautéed Peppers and Manchego Cheese with Basil Pesto and Oyster Mushrooms

Grilled Top Sirloin "Baseball" Steak

Pearl Onions and Roasted Garlic, Apple-Wood Smoked Bacon, "Baked Potato" and Red Wine Reduction

Smoked Buffalo Flank Steak

Balsamic Glazed Red Onions and Apple-Wood Bacon with Grilled Baby Bok Choy and Red Wine Reduction

Artisan Meat Plate

A Selection of Dry Cured Meats

Tasmanian Salmon

Toasted Pearl Pasta with Sun Dried Tomato Pesto and Kalamata Olive Vinaigrette

Wild Pacific Sea Bass

Tarragon Braised Cippolini Onion with White Wine Butter, Shaved Fennel and Basil Oil

Crispy Seared Duck Breast

Foie Gras and Wild Mushroom Risotto with Black Barley, Sage Brown Butter and Sweet Potato Chips

Cumin Scented Venison Short Loin

Puree of Butternut Squash, Toasted Pecans, White Figs and Apple Brandy Cream

Braised Kobe Beef Short Rib

Potato Puree and Portabella Mushroom with Stone Ground Mustard and Red Wine Reduction

Tea Smoked Salmon and Arctic Char Caviar

with Avocado Salad and Rice Wine Vinaigrette

Puree of Celery Root Soup

with Chestnuts, Apple, and Truffle Whipped Cream

Cumin Scented Venison Short Loin

with Toasted Pecans and White Fig Quinoa, Fresh Thyme and Apple Brandy Cream

Pan Seared Sea Scallops

with Shaved Fennel, Sautéed Mushrooms, and Cauliflower Puree

Triple Chocolate Hazelnut Brownie

with Dark Chocolate Gelato