Split Pea and Bacon Soup

smoked albacore with humus duck liver mousse

Tropical Seafood Cocktail

bay shrimp, octopus, scallop, avocado, mango and kiwi. wine pairing: phantom rivers sauvignon blanc santa barbara

Smoked Duck Breast with Beluga Lentil Salad

orange and olive oil dressing. wine pairing: phantom rivers sauvignon blanc santa barbara

Marinated Eggplant with Mint and Oregano

imported feta, garlic, olive oil. wine pairing: phantom rivers sauvignon blanc santa barbara

Roasted Monkfish

chorizo mashed potato, sweet pea and red bell pepper coulis. wine pairing: saddleback chardonnay napa valley

Roasted Pork Tenderloin Thai Curry Sauce

jasmine rice, baby bokchoy and chutney. wine pairing: alexander valley winery syrah

Roasted Veal Filet

truffle sauce, mushroom raviolis and spinach. wine pairing: alexander valley winery syrah

Poached Pear, Honey Spice Bread Caramel Sandwich

wine pairing: nieport tawny port

Trio of Sorbet

wine pairing: nieport tawny port

Tahitian Vanilla Crème Brulée

wine pairing: nieport tawny port

Wild Mushroom Truffle Oil Velouté

goat cheese fritter a bite of petrossian caviar

Followed by

blue crab and house smoked salmon, tobiko caviar avocado

Followed by

duck liver crème brulée and "pain d'epice"

Sautéed Maine Lobster with Vanilla Butter

corn blinis and spinach

Seared Venison Tournedos

red currant reduction, duo of celery purée and spinach

Roasted Rack of Lamb Tomato So Frito, Garlic Lamb Juice

crispy potato cake, haricot vert and soy bean

Trio of Sweets by Laurent

Petrossian Caviar

House Smoked Salmon

condiments, toast

Ahi Tuna Tartar

spicy ginger, soy and garlic

Duo of Blue Crab

mango & avocado cocktail, crab cake saffron aioli

Escargots

garlic butter

Port Wine Terrine

of duck liver and pigeon and their rillette

Wild House Boar Pate

(pistachio, green peppercorn) onion marmalade and endive salad

Ceasar Salad

aged parmesan regiano

Baby Mixed Green

whole grain mustard dressing

Heirloom Tomatoes

watermelon and avocado salad, extra virgin olive oil

Roasted Bellpepper Terrine

(red & yellow) with burrata and arugula pesto

Red Beet Carpaccio

feta cheese, hazelnut, watercress and olive raspberry dressing

Vegetarian Medley

(fennel, carror, onions, tomato, red beet, romanesko cabbage) and celery root apple potato gratin with spinach & asparagus

Maine Lobster Raviolis

basil bisque

Sauteed Main Lobster

corn blinis vanilla bisque

Maine Lobster Salad

passion fruit, exotic medley, baby frisée asparagus and avocado

Pan Seared Alaskan Halibut

marinated escabêche vegetable and infused olive oil

Sauteed White Fish

whole grained mustard mousseline, spinach & shitake mushroom

Pan Seared Black Cod

with tandoori spice over ratatouille, prosciutto and sweet red pepper coulis

Sauteed Veal Sweetbreads

with lemon and caper and asparagus and pommes soufflées

Roasted Rack of Lamb

tomato so frito roasted garlic lamb juice, potato cake, haricot vert & soy bean

Charred Beef Filet

cabernet reduction, onion mashed potatoes & portobello and spinach

Roasted Veal Filet

oregon chanterelles, potato truffle raviolis, asparagus

Crispy Half Duck

apple cinnamon black pepper reduction, celery root apple potato gratin, bok choy

Russian River Transmountanus Petrossian Caviar

Hickory House Smoked Salmon

condiments and toast

Classic Garlic Butter Burgundy Escargots

Petit Ahi Tuna Tartar Spicy Sesame Garlic Chili

dressing

Wild Boar House Paté

(pistachio green peppercorn) onion marmelade and endive salad

Roasted Red Beet and Apple Salad

goat cheese and pistachio raspberry dressing

Asparagus White Mushroom Mustard

dressing

Belgium Endive Roquefort Walnut

dressing

Seared Ahi Tuna

with sesame crust on a bed of cucumber avocado salad ginger dressing

Ahi Tuna Tartar

with spicy sesame garlic chili dressing with a side of asparagus

House Smoked Salmon Omelette

(organic eggs) with asparagus & spinach

Grilled Prawn Salad

with baby mixed greens, avocado, papaya and balsamic dressing

Maine Lobster Raviolis Basil Bisque and Spinach

Seared Lake Superior White Fish

on a bed of spinach and shitake mushroom, dijon mustard mousseline

Sauteed Sweetbreads

lemon and capers, fingerling potato and asparagus

Roasted Half Duck

with orange zest sauce celery root & apple gratin and spinach

Grilled Petit Beef Filet

with black peppercorn and cognac sauce served with french fries and spinach

Soup of the Day

House Smoked Salmon Salad

capers and onion vinaigrette

Roasted Red Beet & Goat Cheese

apple, pistachio salad with raspberry olive oil dressing

Wild Boar House Pâté

(pistachio green peppercorn) onion jam and endive salad

Grilled Petit Filet

with black peppercorn cognac sauce served with french fries and spinach

Grilled Fish of the Day

lemon honey green pepper corn olive oil over a vegetable medley (carrot, fennel, zucchini and tomato)

Grilled Duck Breast

merlot fig reduction over spinach and fingerling potato

Trio of Home Made Sorbets

Blood Orange Panacotta with Lemon Cake

Chocolat Volcano Chocolate Sauce

pistachio ice cream

Limestone Lettuce

with Walnuts and Apples Nut Oil Dressing

Shrimp Kataifi

With Spicy Ginger Sauce

Belgian Endives and Mushroom Salad

With Stilton Cheese

Mixed Greens

with Home Smoked Salmon

Arugula Salad

with Tomato and Aged Parmesan

Le Vallauris Caesar Salad

Lake Superior White Fish

With A Mustard Mousseline

Roasted Filet of Beef

With a Cognac Truffle sauce

Sautéed Calf's Liver

With Shallots and Balsamic Vinegar sauce

Sautéed Veal Scaloppini

With Lemon and Capers sauce

Eggs Benedict

Glazed Atlantic Salmon

With vegetable Medley