MACADAMIA CRUSTED DIVER SCALLOP
Golden Pineapple Salsa — Spicy Guava Coulis — Chive Oil
OAK GRILLED OSTRICH TENDERLOIN
Portobello Mushroom Carpaccio — Dijon and Thyme Aioli — Tomato Leek Relish
SMOKED CONFIT OF DUCK
Boursin Garlic Cheese — Tart Apples — Aged Balsamic Syrup
CHEF’S DAILY APPETIZER CREATION FOR TWO
Featured Dishes Created by Our Chef
GOLDEN LOBSTER BISQUE
Caramelized Onions — Cr鑝e Fraiche
MACHE AND WATERCRESS SALAD
Stilton Blue Cheese — Poached Pears — Candied Walnuts — Poppy Seed Vinaigrette
ORGANIC FIELD GREENS
Pine Nuts — Parmesan Cheese — White Balsamic Vinaigrette
FIVE SPICE CRUSTED AHI TUNA
Sweet Chili Noodle Cake — Marinated Squid Salad — Curried Ginger Glaze
ANCHO RUBBED OMAHA BEEF TENDERLOIN
Chipotle Potato Cake — Three Bean Relish– Tomato Cumin Hollandaise
FENNEL POLLEN DUSTED CHILEAN SEA BASS
Braised Swiss Chard — Sweet Potato Frites — Basil Buerre Vert
PROVENCALE HERB MARINATED BREAST OF CHICKEN
Stuffed with Proscuitto Wrapped Buffalo Mozzarella — Sundried Tomato Whipped Potates — Petite Vegetables — Natural Lie jus
MINT PESTO CRUSTED COLORADO RACK OF LAMB
Garlic and Herb Whipped Potatoes — Roasted Pepper Relish — Pomegranate Demi Glace
BUTTER POACHED COLD WATER LOBSTER TAIL
Duck Sausage Croquette — Roasted Baby Fennel and Red Bell Peppers — Lemon Caper Buerre Blanc
OAK GRILLED 22oz. BONE-IN RIBEYE
Summer Vegetable Relish — Aged Port Reduction