Upstairs 2 menu

Cow's Milk

Sottocenre Truffle, Aged Gouda Smoked Mozzarella, Morbier(semi-soft) Shropshire (Stilton Blue), Grana Padano Brillat Savarin Affine (Triple Cream)

Goat's Milk

Humboldt Fog

Sheep's Milk

Manchego

Bresaola

Salumi Milano

Lomo Enbuchado

Prosciutto De Parma

Duck Prosciutto

Pamplona Catalana Chorizo

Saucisson Sec De Montagne

Corn Cakes

with Smoked Salmon, Sour Cream and Dill

Onion Tarts

with Shaved Blue Cheese

Roasted Eggplant

with Home Dried Tomato & Ovilina Cheese

Shots of Cold Soup

in season

Asparagus Crostini

with Fontina Cheese

Tuna Tartar On Cucumber Slices

Potato Pancakes

with Smoked Salmon and Dill

Grilled Vegetable Skewers

with Lemon Essence

Chicken or Beef Satay Peanut Sauce

Mini Pizza - Various Toppings

Assorted Canapes On Brioche Toast

Blue Cheese, Serrano Ham or Smoked Salmon

Cheese Puffs

with Fontina & Gruyere Cheeses

Parmesan Stuffed Dates Wrapped In Serrano Ham

Field Green Salad

with Seasonal Vegetable, White Balsamic Vinaigrette

Grilled Eggplant and Heirloom Tomato Salad

Boucheron Goats Cheese Dried Tomato Dressing

Monchevere Goats Cheese

with Spring Mix Salad, Candied Orange Peel Orange Coriander Vinaigrette

Mixed Heirloom Beet Salad

with Watercress & Blue Cheese Balsamic Vinaigrette

Grilled Chicken Salad

with Bibb Lettuce, Shaved Fennel and Valencia Orange Lemon Oil Dressing

Diver Scallop Salad

with Artichoke Arugula Salad Reggeano Parmesan Lemon Dressing, Tomato Compote, Balsamic Glaze

Asparagus

with Wild Arugula, Serrano Ham, Parmesan Cheese Good Sherry Vinaigrette

Vine- Ripe Tomato Salad

with Watercress & Blue Cheese Fourme d'Ambert & Balsamic Dressing

Dungeness Crab Salad

with Avocado & Tomato Coulee Yuzu Vinaigrette

Grilled Polenta

with Tomatoes, Razor Clams & Chorizo

Potato Torta

with Artichoke and Carrot Stew Artichoke Marjoram Nage

Seared Diver Scallops

with Rhubarb Puree Micro Greens and Fava Beans

Tuna Tartar Cucumber Salad

Tomato and Preserved Lemon

Grilled Shrimp & Pineapple Argula Salad

with Roasted Red Peppers

Seared Wild Salmon

with Roasted Beets, Citrus & Pinenuts Lite Butter Sauce with Orange Lemon & Lime

Roasted Eastern Monkfish, Fricassee of Market Vegetables

Curry Fumet with Coconut Milk, Ginger & Basil

Olive Oil Poached Northern Halibut, Carrot Broth

Israeli Cous Cous and Baby Vegetables

Grilled Hawaiian Escolar Mizo Glazed

With Bok Choy, Shiitake Mushrooms & Baby Turnips

Baked Bronzino

with Braised Endive & Fingerling Potatoes Balsamic Vinegar and Lemon Nage

Grilled Santa Barbara White Bass, Jus De Pulet & Mint

Braised Mix Baby Carrots and Cippolini Onions

Crispy Chicken Breast, Browned Chicken Juice

With Seasonal Vegetables

Roasted Sirloin of Beef, Braised Short Rib Juice

Buttery Mashed Potatoes & Asparagus

Tenderloin of Pork " Crepenette" Garlic Smashed Potatoes & Wild Mushrooms

Grilled Tenderloin of Beef, Red Wine & Shallot Sauce

Garlic Spinach and Rosti Potato

Roasted Sirloin of Lamb, Curried Chive Jus, Cous Cous, Carrots & Snap Peas

Millbrook Farms Venison, Chocolate Sauce, Squash Puree & Grilled Swiss Chard

Chocolate Crunch Cake

with Ice Cream

Lemon Tart

with Blueberries and Tapioca

Apple Tartan

with Vanilla Whipped Cream

Assorted Cookies & Biscotti

Assorted Chocolate Truffles

Assorted Fruit Crumbles

in season

Walnut White Chocolate Brownies

Chocolate Walnut Torte

with Grand Marnier Chantilly Cream

Layered Lemon and Raspberry Mousse Cake

Pineapple Upside Down Cake

with Orange Cream & Blueberries

Persimmons Brioche Bread Pudding, Compote of Dried Fruits

Bocarones (house-cured White Anchovies)

Vine-ripened Tomatoes, Herb Bread Crumbs Tarragon Oil Sparkling

Almonds & Olives

House Roasted Marcona Almonds Spanish Cured Olives Crisp White

Tapenade Trio

Smoked Whitefish, Roasted Eggplant Dried Tomato & Black Olive Crisp White

Roasted Eggplant Napoleon

Goat Cheese, Campari Tomato, Cherry Tomato Coulis Crisp White

3 Way Piquillo Peppers

Filled with Olive Oil Poached Ahi Tuna Rock Shrimp Carpaccio, Smoked Trout Full-bodied White

Winter Green Salad

Roasted Root Vegetables, Toasted Pine Nuts Spanish Sherry Vinaigrette Crisp White

Roasted Heirloom Beets

Pickled Red Onion, Crumbled Gorgonzola Cheese Sparkling

Mediterranean Chop Salad

Grape Tomato, Holland Cucumber, Nicoise Olives Artichokes & Feta Cheese, Romaine & Watercress Lemon Tarragon Dressing Crisp White

Spiced Poached Shrimp

Roasted Tomatillo Salsa Crisp White

Chamomile Lavender Chicken Salad

Mesclun Mixed Greens, Grape Tomatoes Quince Dressing Full-bodied White

Dungeness Crab Cake

Over a Classic Cole Slaw, Cornichon Aioli Full-bodied White

Cold Smoked Blue Marlin

Lemon Dill Potato Salad, Baby Arugula Soft & Aromatic Red

Truffled Polenta Squares

Truffle Mushroom Mousse Soft & Aromatic Red

Chef Todd's Garden Ravioli

Swiss Chard, Tofu, Chopped Tomato & Basil Sauce Full-bodied White

Orange Cauliflower

Sauteed with XO Olive Oil & Chives Crisp White

Medjool Dates Wrapped In Serrano Ham

Stuffed with Asiago Cheese Sparkling

Oxtail Ravioli

Dry Sherry Broth with Carrots & Leeks Old World - Medium to Full-bodied Red

Smoked Chicken Flautas

Aged White Cheddar Cheese Sour Cream, Tomatillo Salsa Crisp White

Grilled Mahi Mahi

Crispy Corn Pancake, Black Bean Hummus Avocado Mousse Full-bodied White

Prosciutto, Fig & Goat Cheese Flatbread

Sparkling

Duck Confit Flatbread

Mozzarella, Dried Tomato, Wild Mushroom Ragout Soft & Aromatic Red

Pan- Seared Scallops

Lemon Risotto Cakes, Sherry Glaze Full-bodied White

Grilled Shrimp

Creamy Black Rice, House-Dried Tomato Full-bodied White

Boneless Lamb Shank

Israeli Couscous, Winter Vegetables, Lamb Jus Old World - Medium to Full

Pan- Crispened Sage & Garlic Chicken Breast

Braised Kale, Brown Chicken Jus Soft & Aromatic Red

Twice Baked Fingerling Potatoes

Petrossian Caviar, Creme Fraiche Sparkling

Braised Boneless Short Ribs

Roasted Barley, Leeks, Mushrooms, Parsnips Horseradish Tapioca New World - Medium to Full

Pan Roasted Monkfish

Beluga Lentils, White Turnip, Swiss Chard Carrot Emulsion Soft & Aromatic Red

Baked Veal Loaf

Taro Mashed Potatoes, Black Truffle Gravy New World - Medium-Full-bodied Red

Pan-roasted Venison Loin

Saffron Spaetzle, Black Cherry Sauce Old World - Medium to Full-bodied Red

Wild Boar Tenderloin

Green Peppercorn Crust Yellow Squash Almond Potato Puree New World - Medium to Full-bodied Red

Five Pepper-crusted Rib Eye

Smashed Potatoes, Red Wine Reduction New World - Medium to Full-bodied Red