A. O.C. cheese with chestnut honey Ahi Crostini with Horseradish Mashed Potatoes Avocado and Brie en brochette Beef Tartar with classic garnishes Braised baby octopus with saffron risotto cake and melted sweet 100 tomatoes Braised veal cheeks with parmesan crusted asparagus raft and stewed tomatoes Calamar Frito Coconut prawn explosion Coctel de Camaron Corn and Jalapeño Fritters w/ Cumin-Creme Fraiche Crisp phyllo rolls with dates & goat cheese and a warm pistachio vinaigrette Crispy striped bass with roasted turnip puree and truffle-lemon vinaigrette Crispy sweetbreads with roasted fingerling potatoes, duo of melon and tarragon Curried Crab Wonton Deconstructed cioppino with Razor clams and summer tomatoes Duck Confit Canape Duck Confit Tart with Spicy Apricot Chutney Duck confit with cepes, black trumpets and baby leeks Duck mille fuille with port aspic Duck pate on toasted baguette with a cream sherry jelly Duck-potato cannelloni on sour cherries and braised cabbage Dungeness crab salad with lady apples Filet mignon medallion w/ Roquefort cream Foie Gras Tart with Rhubarb Chutney and Reduced Vinegar Fried calamari w/ an arugula & fennel salad Grilled halibut with black truffles and sorrel Grilled lamb chop Satay Grilled monkfish w/ avocado relish & chorizo vinaigrette Grilled Prawns with baby fennel and saffron aioli Grilled Prawns with Orange-Achiote Sauce Grilled Santa Barbara prawns with braised leeks and tomato confit Grilled Toro with curried celery root mousse and caramelized ginger sauce Grilled Watermelon w/ tomato, basil, pistachios and reduced cabernet sauvignon vinegar Harissa marinated prawns and baby kiwi skewered with lemongrass Huachinango Ceviche with Satsuma Segments, Red Chilies and Micro Cilantro Indonesian Steak Tartare on Sesame Wonton Jumbo Lump Crab Cakes with Ginger Remoulade Kumomoto oysters w/ cider mignonette and apple gele’ Laquered Lamb Ribs with Potato and Cauliflower Lobster “Corn Dog” with Spicy Cocktail Sauce Lobster polenta with haricot verts and a chili infused lobster bisque Lobster spring rolls with blood oranges and mache Malaysian Pork Satay with Peanut Mole Marinated olives & buratta cheese Mini Roquefort and leek quiche with wilted frisee, lardons and poached egg Miniature California Hand rolls with California Avocados and fresh Snow Crab Northwestern Oysters with Red Tobiko Roe and Lemongrass Ponzu Pancetta wrapped scallop with baby artichoke slivers, fingerling tomatoes and a lemon-
peppercorn sauce Peppered Albacore w/ Ponzu and Asian Micro Greens Peppered beef tenderloin in a shiitake broth with fried quail eggs and garlic chives Peppered Beef Tenderloin with Shrimp Fritters in a Shiitake Broth Queso Fundido Roasted chicken ravioli with chipotle sauce Roasted Langoustine with Lady Apple, black beans and yellow tomato-chili vinaigrette Roasted monkfish tail in a socca crepe, wild asparagus and a port wine glaze Roasted Pepper & Prawn Quesadilla Rosemary-Corn Madeleines with American Caviar and Crème Fraiche Salmon and Tuna Tartare with Caramel-Lemongrass Vinaigrette and Sesame Tuilles Salmon confit with baby bok choy and chanterelle mushrooms, honey truffle vinaigrette Savarin of lemon gele with fennel mousse and truffled crème fraiche Scallops with wild mushrooms, baby spinach and white truffle oil Scampi w/ ginger infused potato cake and an orange-cumin glaze Seafood boudin w/ charred tomato broth & chervil Seared ahi w/ a bacon - soy vinaigrette Seared Ahi w/ Ginger Remoulade Seared Ahi with Cilantro infused pearl pasta, white elf mushrooms and honey-truffle sauce Seared crab cakes w/ spicy aioli Seared day boat scallops with black truffle risotto and balsamic glazed oyster mushrooms Seared day boat scallops with grilled watermelon and a pistachio-ricotta dumpling Seared diver scallops w/ creamy corn, morel mushrooms, and pancetta crisp Seared Diver Scallops with Parsnip Mousse & Uni Seared duck breast with foie gras and yam stuffed crepe on braised endive Seared foie gras with rhubarb tart and marsala duck glaze Seared Hudson Valley foie gras with glazed yams and a chestnut-cabernet sauce Seared Mexican Diver Scallop with Cured Chorizo, Micro Pea Greens and Uni Foam Seared pork tenderloin w/ spicy mango chutney Shavings of Country Ham with Parmesan, Pears and Pine nuts Shredded Braised Short rib in a Spoon w/ Roquefort Cheese Smoked Salmon Tart with Crème Fraîche and Caviar Spicy ahi tartare with quail egg and wonton crisps Spicy Tuna Stuffed Squash Blossom Tempura with Citrus Gastrique Spring lamb chop with warm 3 bean salad, roasted squash and orange glaze Steak Tartare on Grilled Country Bread, Butter Lettuce and Crispy Shallots Steamed Lobster Dumplings with White Peach Dipping Sauce Stir Fry Shishito Peppers with Japanese Deep Sea Salt Tender Punjabi Chicken Kabobs with a Cool Mint Sauce Toasted country bread w/ jambon de hamon & black truffle-tomme de savoie Chantilly Tuna Carpaccio Pizza, Wasabi Crème Fraiche, Pickled Ginger and Watercress Tuna Nicoise on Saffron Potato Wagyu Kobe Beef Carpaccio with Avocado Cream, Hearts of Palm and Kaiware Sprouts Wild mushroom farinette