APPETIZERS

Garden salad, tomatoes, basil dressing

Parsley soup, baked crab biscuit and oyster gravy

Marinated ahi, tempura mango roll, ginger jello

Warm terrine of lobster and lettuce, oxtail and potato boullion

Paella and chorizo-stuffed mussels, arrabiatta broth

Kumamoto oysters shucked to order, champagne ice

Kobe beef salad, iceberg lettuce and crystallized oranges, nitro chili brûlée

Red abalone crisp, grapefruit marmalade, seawater snocone and sesame tuile with eastern vinaigrette

Smoked salmon with warm saffron tart and toasted paprika

ENTREES
Couscous layered with grilled portabellos, braised greens, red peppers and toasted pine nuts. Curried applesauce and golden raisins

Utah buffalo tenderloin and corn fritter, red sea coffee barbecue

Prime loin of beef, basil potatoes, caramelized mango and green peppercorn jus

Striped bass, parsley crust, beet red potatoes and Spanish roja garlic

Diver scallops, creamy celery root, wild mushroom poultry jus

Niman pork chop, mascarpone “mac n cheese” pork belly confit with cherry, vanilla and chamomile marmalade

Roasted halibut, bread and butter crust, olives and sage

Roasted squab, pistachio risotto, shaved cauliflower and cocoa bean essence

Venison loin, brown sugar crust, sourdough pudding and wild huckleberries

Organic turkey breast, buttered chicory with roasted quince pancake, pomegranate molasses

Frank Mendoza – Chef
Chris Hayward – Sous Chef
Kate Cannon – Pastry Assistant