Summer - Fall Menu

APPETIZERS

 

Ahi Tuna Tartar with Avocado, Piquillo Peppers and Wasabi Caviar

19-

 

Polenta-Crusted Sea Scallop with Oven-Dried Tomatoes, Cream Corn and Shitake Mushrooms

18-

 

Tiger Shrimp Stuffed with Lump Crab Wrapped in Kataifi (Angel Hair Pastry Dough) with Trio Caviar Sauce

19-

Smoked Salmon Carpaccio with Asparagus, Red Onion and Olive Vinaigrette

17-

 

Warm Camembert Cheese Wrapped in Prosciutto with Micro Greens and Balsamic Reduction

17-

 

Spicy Slices of Beef with Creamy Avocado, Cucumber and Ginger Lemon Sauce

19-

SALADS

 

Mixed Greens with Corn, Hearts of Palm and Cherry Tomatoes in Lemon Vinaigrette

12-

 

Trio of Cheese with Salame Milano, Arugula and Hint of Tarragon Dressing

14-

 

Crab Salad with Orange, Grapefruit, Hint of Celery and Lemon Vinaigrette
19-

 

Roasted Golden Beets with Mache, Grilled Peaches and Dried Cherry Vinaigrette

14-

Sliced Beef Steak Tomato with Watercress, Red Onion, Feta Cheese and Red Wine Vinaigrette

14-

 

Caesar Salad with Parmesan Crisp and Garlic Crouton

11-

 

SOUP

Soup of the Day
10-

PASTAS

 

Penne with Salmon, Asparagus and Peas in Pink Sauce

23-

 

Pappardelle with Filet Mignon Traditional Bolognese Sauce

22-

 

Risotto with Crabmeat and Vegetables in Smoked Tomato Coulis
23-

Gnocchi of The Day (Chef's Choice)

22-

 

Capellini with Porcini, Shitake and Oyster Mushrooms Wrapped in Filo with Black Truffle Cheese Sauce

23-

 

Santa Barbara Shrimp Ravioli with Blood Orange, Lemon Grass and Crispy Vegetables

24-

 

Chicken Tortellini with Tender Scallions, Radicchio, Spinach and Mascarpone Pink Peppercorn Sauce

22-

 

Rigatoni with Tender Fresh Artichoke, Sun-Dried Tomato and Garlic Lemon Oil

22-

 

Lobster Linguine with Tomatoes in Parsley Garlic Sauce

28-

 

ENTREES

 

Grilled Veal Chop with Cranberry Olive Tapenade, Sweet Potatoes and Sake-Orange Sauce

39-

 

Pistachio-Crusted Salmon over Shrimp Ravioli and Swiss Chard with Orange-Ginger Sauce

35-

 

Grilled Chicken Breast with Crispy Polenta, Snow Peas, Cippolini Onion, Pine Nut and Sage Sauce

29-

 

New York Steak with Cauliflower Flan, Sauteed Spinach and Horseradish Cognac Sauce
36-

Grilled Lamb Chops with Potato Gratin, Haricot Vert and Honey Mustard Sauce
38-

Filet Mignon with Napa Cabbage, Crispy Gnocchi and Madeira-Pomegranate Sauce
39-

Seared Dover Sole with Spinach, Roasted Potatoes and Lemon Herb Sauce
42-

 

Grilled Swordfish with Apple Fries, Baby Zucchini and Chilli-Cherry Balsamic Sauce
38-

Mixed Grilled Fish (Please Ask Your Server for Daily Special)
M.P.

 

CHEF’S “FIVE COURSE TASTING MENU”
2 PERSON MINIMUM
$95 PER PERSON

Chef Suzay Cha