Whist At The Viceroy

half dozen on the half shell

haricot vert, frisee, marcona almonds and cranberry vinaigrette

caesar dressing and parmesan croutons

croutons, st. andre, sage and pumpkin seed oil

seaweed salad, shiitake vinaigrette, chili oil and crispy wontons

fresh goat cheese, pine nuts, cherry tomatoes and balsamic vinaigrette

egg, capers, pickled onions, arugula and whole grain mustard aioli

butternut squash, heirloom apples, smoked bacon and truffle oil

st. agur blue cheese, apples, pecans, and honey-banyuls vinaigrette

pumpkin ice cream, medjool dates, cardamom puff pastry and balsamic

panache d'aramits cheese and dried fruit compote

smoked trout, haricot vert, piquillo peppers and tarragon crème fraiche

24 ounce certified angus ribeye, garlic sauteed shrimp sweet potato fries, haricot vert and truffle bearnaise

sauteed arugula and horseradish cream

grilled asparagus, red onions and balsamic brown butter

blue cheese, caramelized onions, smoked bacon and parmesan fries

sauteed mushrooms and black pepper shallot reduction

onions, garlic, parsley and olive oil

heirloom carrots, christmas lima beans, braising greens, pearl onions and tangerine butter

chanterelles, corn, celery root puree and pancetta

american caviar, braised leeks, potato puree and lobster butter

crispy sage, mascarpone and brown butter

corn polenta, fall vegetables and orange gremolata

bacon wrapped asparagus, swiss chard, fingerling potatoes and dried cherry reduction

a selection of cured meats, house made fresh mozzarella, farmers market melons and grilled bread

shrimp, monkfish and scallops that have been marinated in lemon, orange and grapefruit juices and served with diced red onion, cilantro, serrano chilies and black pepper.

shrimp with red curry, coriander, kefir lime leaves and glass noodles

braised veal, rosemary, potatoes, onions and pickled yellow bell peppers