Dinner Menu – Option A $68 per person for groups of 12 or more Appetizer (choose two) Butternut Squash Soup, Mimolette Cheese, Portobello, Chives Windfall Farms Mesclun and Boston Lettuce Salad, Herbs, Red Wine Vinaigrette Crispy Calamari, California Yuzu Dipping Sauce, Sesame (for parties of 14 or less) House Made Burrata, Baby Beets, Citrus Vinaigrette, Pistachios New Zealand Snapper Sashimi, Lemon, Olive Oil, Crispy Skin Rice Cracker Crusted Tuna, Sriracha-‐ Citrus Emulsion ($7.00 per person supplement) Entrée (choose two) Pan Seared Black Sea Bass, Grilled Maitake Mushrooms, Aromatic Basil Broth Roasted Monkfish, Meyer Lemon, Crunchy Quinoa, Market Greens Butter Poached Lobster, Lemongrass and Kaffir Lime Broth, Potato Ravioli ($10.00 per person supp.) Perry St Fried Chicken, Pecan Wild Rice, Collard Greens, Scotch Bonnet Sauce Bacon Cheddar Cheeseburger, Russian Dressing, Housemade Pickles Roasted Crescent Duck, Black Trumpet Mushrooms, Bok Choy, Passion Fruit Slow Cooked Atlantic Salmon, Roasted Brussel Sprouts, Red Bell Pepper Caramelized Beef Tenderloin, Market Carrots, Pesto, Chervil ($8.00)
Dessert
(choose two) Warm Valrhona Chocolate Cake, Vanilla Ice Cream Cinnamon Sponge Cake, Candied Apples, Red and Green Apple Sorbet Chocolate Pudding, Fresh Cream, Crystallized Violets ($5.00 per person supp.)
Dinner Menu – Option B $98 per person Please choose one from each course 1st Course New Zealand Red Snapper Sashimi, Lemon, Olive Oil, Crispy Skin American Caviar, Golden Fried Eggs, Vodka Cream, ($9.00 pp supp.) Rice Cracker Crusted Tuna, Sriracha-‐ Citrus Emulsion 2nd Course Butternut Squash Soup, Mimolette Cheese, Portobello, Chives Windfall Farm’s Mesclun and Boston Lettuce Salad, Herbs, Red Wine Vinaigrette House Made Burrata, Baby Beets, Citrus Vinaigrette, Pistachios 3rd Course Pan Seared Black Sea Bass, Grilled Maitake Mushroom, Aromatic Basil Sauce Butter Poached Lobster, Lemongrass and Kaffir Lime Broth, Potato Ravioli ($10.00 pp supp.) Slow Cooked Atlantic Salmon, Roasted Brussel Sprouts, Red Bell Pepper Roasted Monkfish, Meyer Lemon, Crunchy Quinoa, Market Greens 4th Course Perry St Fried Chicken, Pecan Wild Rice, Collard Greens, Scotch Bonnet Sauce Grilled Lamb Chops, Harissa, Creamy Cannellini Beans, Tomato Marmalade Roasted Crescent Duck, Black Trumpet Mushrooms, Bok Choy, Passion Fruit Caramelized Beef Tenderloin, Market Carrots, Pesto, Chervil ($8.00 pp. supp) 5th Course Warm Valrhona Chocolate Cake, Vanilla Ice Cream Cinnamon Sponge Cake, Red and Green Apple Sorbet Chocolate Pudding, Lightly Whipped Cream, Crystallized Violets ($5.00 supp.)