To Begin…
Hawaiian blue prawns cocktail / traditional garnish
Organic green salad / buffalo mozzarella / roasted peach / pecans
Jones Farm Caesar salad / olive croutons / white anchovies
Peekytoe crab salad / watermelon / heirloom tomato / toasted peanuts
Hawaiian Ahi tuna / avocado / charantais melon / organic radish salad
Jumbo green asparagus / morel mushrooms / English peas / sherry emulsion
Salt cured foie gras / sweet wine / onion marmalade / vanilla / brioche
Heirloom tomato soup / goat cheese gnocchi / fennel / basil
Earth…from the wood burning grill…
8 ounce Painted Hills beef filet mignon 42
Durham Ranch bison strip loin 39
Colorado rack of lamb 46
Kurobuta pork chop 36
Painted Hills beef and Maine lobster 59
10 ounce Kobe beef rib eye 42
Sides 8
truffled potato gratin – green asparagus – Logan Mill grits
wild mushrooms – barley risotto – mashed potato – summer squash
Sauces
Bérnaise – creamy mushroom – chimichurri – green peppercorn
Sea
Seared diver scallop and Maine lobster/ baby eggplant / sunchoke / organic tomato 40
Scottish salmon / summer squash / littleneck clams / Fava beans / toasted pistachio 34
Pan seared Pacific sea bass / pequillo pepper/ cauliflower mussel emulsion / curry 38
Citrus crusted Florida pompano / heirloom potatoes / creamed corn / hearts of palm 37
Sweet Endings
Bailey’s Irish crème soufflé / Irish crème anglaise
Chocolate soufflé / apricot anglaise
Double chocolate tart / orange ice cream
Mango blackberry semifreddo / blackberry soup
Peach melba fritters / raspberry sorbet/ vanilla anglaise
Trio of Sorbet and Crème Brulee 8
Vanilla, chocolate, and basil crème brulee
Peach, blood orange, and strawberry sorbet
Artisanal cheese selection 13