|
|
|
Entrees |
Filet Mignon
5 pepper crusted, parsnip puree.
Carbernet reduction. gorgonzola fonduta.
|
Pork
Cuban spiced tenderloin, bourbon whipped sweet potatoes, caramelized cauliflower, saffron corn sauce, reserved fig gastrique |
Lamb
New Zealand rack of baby lamb, crisp'd polenta, Shairaz truffle reduction, basil cream,
porcini pine nut gremolata.
|
Chicken
Roasted chicken breast stuffed with herbs, shitakes and goat cheese, Peruvian yam puree with roasted pecan butter, aged balsamic, mission fig essence |
Duck
Crispy breast, cauliflower puree, Scallion corn pudding, hoisin brandy, chive oil. |
Tuna
Grilled, fennel & white bean salad, extra virgin olive oil. |
Striped Bass
Pan roasted, cauliflower custard,
Artichoke lemon butter
|
Veal
Proscuitto wrapped loin, white bean & shitake ragu, sage pan jus.
|
Pork Chop
Double Cut Berkshire black chop, white truffle shitake grits, caramel apple brandy
|
Strip
18 oz. Dry Aged NY Strip, white truffle whipped Yukon gold potato, porcini mushrooms, Barolo, Veal stock |
"Villaroy"
Veal Scallopine coated with herbed bechamel & panko breadcrumbs, thyme roasted baby yukon gold potatoes. |
Halibut
Pan Roasted & proscuitto wrapped, yankee grits, 'just shucked' corn sauce |
|
