caviar service - 1 ounce

Black River Osetra

Golden Osetra

Lobster Salad

with citrus and mustard-tarragon vinaigrette

Seared Foie Gras

with caramelized red onions and fuji apples

Seared Ahi Tuna

with avocado, nori, enoki mushrooms and lemon soy dressing

Treviso And Romaine Salad

with banyuls vinaigrette, anchovies and parmigiano-reggiano

Roasted Beet Salad

with duck prosciutto, goat cheese mousse and walnut vinaigrette

Wild Burgundy Escargot

with fennel-potato cake and confit of meyer lemon

Risotto

with lobster, rock shrimp, winter root vegetables and oregano oil

Winter Root Vegetable Soup

with pancetta and onion-thyme marmalade

Pan Steamed Shellfish

with thai red curry and jasmine rice

Roast Maine Lobster

with abalone mushrooms, edamame beans and tarragon

New Zealand Snapper

with fennel puree, nicoise olives, navel oranges and saffron

Seared Sea Scallops

with spaghetti squash, cipollini onions, sour cherries and almonds

Seared Yellowfin Tuna

with cabbage, shiitake mushrooms, wild rice and yuzu

Pancetta Wrapped Frog Legs

with sunchoke garlic puree, potato and lentils

savory tart of seasonal vegetables with quenelle of goat cheese and mesclun green

Moroccan Spiced Squab

with chermoula and orange-cumin carrots

Wild Mushroom Stuffed Quail

with braised red cabbage and butternut squash puree

Guinea Hen Breast And Confit Leg

with cornbread pudding, brussels sprouts and quince

Juniper Crusted Venison

with braised endive, chestnut spaetzle and cranberry compote

Herb Crusted Loin Of Lamb

with soft polenta, olive tapenade and pepper ragout

Lemon Herb Duck Breast

with duck hash and cardamom poached pear

a selection of farmhouse and artisanal cheeses presented tableside desserts

Trio Of Creme Brulee

with cookies

Seasonal Sorbet Or Ice Cream Sampler

with cookies

Meyer Lemon Meringue Tart

with candied fennel and citrus salad

Apple Bread Pudding

with citrus-creme fraiche ice cream and hard apple cider

prepared tableside for two or more people, an additional $6.00 per person flambeed pears with gingerbread and nutmeg ice cream truffle

Honey-Chestnut Soup

with poached quince, pain d'epices and pomegranate sherbet

Non-Cholesterol Pear Souffle

with pineapple-ginger sorbet