Menu
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caviar service
1 oz. American caviar 65
served on ice with traditional accompaniments
bar snacks
marcona almonds 4
marinated olives 4
oyster shooter 3
sumptuous sides
parmesan truffle fries 6
grilled asparagus 5
sautéed mushrooms 5
creamed spinach with pancetta 5
mashed potatoes 5
small plates
cheese plate 12
charcuterie plate 12
oysters on the half shell – half dozen 12, dozen 20
smoked salmon & caviar potato chips 8
mussels in green curry coconut broth 12
potato skins with baked brie, pancetta & balsamic vinegar 8
carmelized fig, blue cheese & beef tenderloin tarts 9
lamb chop “lollypops” with pomegranate molasses 14
jumbo shrimp cocktail 12
salads & sandwiches
house salad with apples, grapes, candied nuts & brie “croutons” 6
seared Ahi tuna salad with Sambal vinaigrette 15
filet mignon salad with tomatoes, blue cheese & champagne vinaigrette 18
roasted tomato, basil & mozzarella sandwich 9
asian grilled tuna with cucumber & ginger sandwich 12
proscuitto, brie & green apple sandwich 9
buffalo sirloin sliders with sautéed onion & cheddar 10
crabcakes with roasted tomatoes & aioli 14
larger plates
pan roasted organic chicken breast with mashed potatoes, mushrooms and white truffle oil 17
seared scallops with ruby grapefruit, arugula and toasted pistachio sauce 18
salmon with chive beurre blanc and crab fennel salad 17
filet mignon with mashed potatoes, asparagus and veal demi-glaze 22
surf & turf: herb crusted filet mignon, asparagus and grilled white shrimp 28
desserts
petite chocolate truffles: selection of white chocolate, milk chocolate and cookies 6
Tahitian vanilla bean creme brulée tarts: four individual brulée tarts and berries 6
champagne panna cotta: vanilla bean with fresh fruit and champagne 6
fresh strawberries & milk chocolate fondue: with bananas and sugar cookies 10
Please note:
With the changing seasons can come changing prices. Some prices may vary based on availability of product, as we will only serve the most premium of ingredients.
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“Champagne has the taste of an apple peeled with a steel knife.”
- Aldous Huxley