Starters
Muscovy Duck Leg Confit
Mirepoix lentils, Spanish chorizo, in a roasted tomato broth
Trio of Mushrooms
Shiitake, portabella, and button mushrooms sautéed in sherry and garlic, with fresh herbs
Burgundy Escargot
erved en croûte with herbs de provence-garlic butter
Salads
Watercress Salad
Fuji apples, toasted almonds, thinly sliced fennel, shaved manchego cheese and strawberry zinfandel vinaigrette
Warm Goat Cheese & Arugula
sherry glazed shallots, tomato water, verjus and white truffle oil
Baby Field Greens & Applewood Smoked Bacon
pickled cucumber-red cabbage relish, clover honey-apple cider vinaigrette
Mains
Long Island Duck
seared crispy skin breast, leg confit, with a Grand Marnier, orange zest and blackberry jus lié
Crispy Skin Scottish Salmon
Crispy fingerling potatoes, sautéed spinach, finished with a fire roasted tomato vinaigrette
Rotolo of Fresh Pasta
Ricotta cheese, wild mushroom, baby spinach finished with a tangy spicy tomato sauce and fried capers
Beef Wellington
Filet mignon and wild mushroom duxelle in puffed pastry with a bourbon glace de veau
New Zealand Rack of Lamb
Marinated with heirloom garlic, fresh herbs, grilled and accompanied by a cilantro mint sauce
Desserts
Fuji Apple & Mascarpone Strudel
ala mode, with cognac butterscotch
Vanilla Bean Crème Brûlée
Bananas Foster
Flambéed tableside