The Acorn

With mediterranean romesco

Stuffed ravioli with toasted pine nut tarragon and tomato butter sauce

Wrapped scallops, over monterey jack polenta, with a sweet drizzle

With sweet chili lime dipping sauce

With a tomato, red onion, cilantro and avocado quartet

Mushrooms, manchego cheese, prosciutto and crostinis

Stuffed jumbo shrimp, served over a creamy beurre blanc

With basil oil baby greens and a lemon and cracked pepper aioli

Bleu cheese and pine nuts over baby greens, tossed ina cucumber dressing

Tossed in a blackberry vinaigrette with toasted almonds and shaved smoked cheddar

On field greens tossed with warm bacon vinaigrette

Accompanied with a sundried tomato relish and crostinis

Salmon or shrimp

With a creamy gorgonzola dressing topped with cinnamon sugar walnuts

Wrapped beef filet over a horseradish, turnip and golden potato gratin, encompassed with a wild mushroom ragout and topped with blueberry stilton and port bordelaise

Over boursin risotto, sauteed spinach, chervil shrimp bisque and a nicoise olive tapenade

Topped black angus new york strip steak, cushioned with bacon mashed idaho potatoes, grilled asparagus and a cranberry demi glace

Tower featuring sauteed portobello mushrooms, corn, bell peppers and spinach with feta, layered with pan seared polenta medallions, served atop chilled cilantro vinaigrette

Encrusted sushi grade tuna, pan seared on sesame carrot mash, with sauteed japanese vegetables, mushrooms and a lemon grass ponzu dipping pool

Encrusted halibut with sweet potato hash, southern style green beans and jack daniels pecan cream

Over creamy oregano and monterey jack grits with haricots vert

Surrounding a rum butternut squash mash, green beans amandin served over an orange reduction

Pasta with parmesan

With truffle mashed potatoes, pearl onion, pea and carrot saute, topped with fried leeks

Chocolate genoise cake layered with milk chocolate mousse topped with a chocolate ganache on an english custard

Served with a dark chocolate acorn an a tuile cookie

European cheesecake served with seasonal berries and an custard and berry coulis

Orange and almond tuile cookie, pave noisette chocolate and roasted hazelnut and almonds, nero cookie coffee and chocolate sugared cookie, and white choco truffle flavored with a brandy liquor

A delicate mousse scented with aniseed, wrapped in a cake topped with poached pears and served on a fruit syrup

Served in a crisp tuile basket. Ask for selection