WineBoard

 

  •   Cattiota al Tartufo / Gorgonzola Dolce / Ubriaco

  •   Asiago / Pecorino Toscano / Taleggio

  •  

       RawBar Clams/Oysters on the half shell/ Chilled Colossal Shrimp​
 

                          BeginningBar

Foie Gras Ganache toasted profiterole, orange gelee†

Octopus cuban oregano rub, kalamata pine nut tapenade, potato†

Sweet Cockles mango, lime chili broth†

Squid & Enoki Stir Fry age tofu

Cheesy Brioche taleggio, tartufo, syrah poached cucumber

Seaweed Butter Oysters farmer wheat toast

Fried Egg pistachio parmesan, potato nest, truffle oil

Bacon & Peaches honey and basil

Warm Crab Salad sweet corn, chickpeas, farro, fried Tuscan kale

Eggplant Tempura spicy salmon, arugala, balsamic chili

Smokey Shrimp ginger plantain quinoa cake

A Spicy Meat - a - ball avocado sour cream

Escargot bourbon blackberry gastrique

PEI Mussels fresh tomato, sweet vermouth, parsley broth

Beef Roulade raw, arugula, citrus gherkin aioli, truffle oil* †

Sesame Calamari mix greens, cilantro soy dressing

 

                                        SaladBar



  • Beets orange segments, goat cheese, mint dressing

     

    Arugala black olive, tomato, cacciotta al tartufo, lemon juice

  • Salad of Karen gorgonzola, caramelized pears and walnuts

  • Simple Salad greens, heirlooms, shallot herb vinaigrette

  • Iceberg Wedge creamy gorgonzola, crispy prosciutto

  •  

                                       PastaBar

Parpadelle  leek butter cream, pine nuts, golden raisins

 

Gnocchi  creamy pesto, truffled tomatoes

 

Burrata Risotto lemon artichoke, basil chiffonade

 

Agnolotti cornish hen, melon tarragon compote

 

Linguini  pistachio cream, cracked black pepper


 

                      Mains

Grilled Rainbow Trout lapsang souchong tea smoked, aioli dip  

 

  Fluke basil butter consume, blueberry fennel salad  

 

  Salmon* tomatillo mustard, caramelized plantains 

 

  Diver Scallops tomatoes, balsamic, shitakes, foie gras ganache  

 

  Madagascar Duo prawns & ginger pork and spinach  

 

  Duck Duck Goose* lavender lemon lacquer, caramel eggplant  

 

  Hanger Steak* crab béarnaise, pickled mushroom  

 

  Rack of Lamb marjoram cherry crust, mustard greens  

 

  Short Rib tamarind mole, béchamel whipped potato

 

  French Cut Chicken bacon sweet corn skin, roasted potato  



 

 

GrillBar



T-Bone

Porter House for 2



GrillBar Sides

Creamed Spinach

Charlotte Potatoes

Jasmine Rice

Steamed Vegetables
French Fries

Mashed Potatoes
Mashed Sweet Potatoes

 



** 3 COURSE PREFIX MENU AVAILABLE EVERY NIGHT EXCEPT SATURDAY **