APPETIZERS
Pan Roast Halibut Cheek
chorizo, saffron risotto
and chipotle sauce
Semolina Fried Calamari
pickled jalapeno, lemon, saffron aioli, roasted tomato
and Thai basil
Kobe Beef Tenderloin Tartar
red onion, six minute egg, pommery mustard, capers, toast points
Grilled Portobello Mushroom
gorgonzola polenta, roasted peppers, asparagus, aged balsamic and XVOO
BBQ Duck Leg Confit
boniato, toasted garlic
and cilantro creme
Heirloom Tomato Gazpacho
shrimp salsa, avocado mousse and olive oil croutons
Jumbo Lump Crab Cake
Thai chili coconut nage
and jicama slaw
Steamed Mediterranean Mussels
sundried tomato, Thai basil, white anchovy and grilled ciabatta
ENTRÉE
North American Bison Tenderloin
caramelized onion-potato gratin, collard greens
and port balsamic jus
Seared RARE Hawaiian Tuna
purple sticky rice, baby bok choy and roasted pineapple ponzu
Lemongrass and Ginger-Roasted Barramundi
roasted fingerlings, mushrooms, balsamic caramelized onions and piquilla pepper salsa
Pan Roasted Diver Scallops
homemade black pepper spaghetti, chorizo and
romesco sauce
Seasonal Hawaiian Fish
artichoke purée, honey glazed vegetables and prickly pear emulsion
Grilled Kurabota Pork Loin
pancetta jasmine rice, black beans, adobo sauce and
cilantro oil
Morgan Valley Lamb Loin Roast
fontina mac-n-cheese, minted lamb jus and tobacco onions
Grilled New York Sirloin
antelope agnellotti, parmesan-herb golden potato purée and garlic confit jus
Cornish Game Hen
Utah Irish-style cheddar-apple smoked bacon grits, grilled asparagus and marsala reduction
Homemade Saffron Fettucini
black truffle, slivered garlic, Prosciutto San Daniele,
shaved pecorino
Seared Monkfish Medallions
toasted orzo, rapini, oven dried tomato, pinenuts
Kevin Donovan – Chef