HAPPY EASTER
April 12, 2020
Jump to: First Course | Main Course | Dessert Course
First Course
LOBSTER CREPE
Mushroom, Beurre Blanc, Fresh Herbs, White Truffle
Oil BUTTER LETTUCE
Heirloom Grape Tomatoes, Cucumber, Gorgonzola Cheese,
Pistachios, Garlic Crouton, Creamy Peppercorn
MOZZARELLA BURRATA
Hand pulled Mozzarella filled with Fresh Mozzarella and Cream,
Roasted Peppers, Garlic Confit, Pignolis, Pedro Ximenex Vinegar
ANCHO GRILLED JUMBO SHRIMP
English Cucumber Slaw, Lemon Basil Aioli Drizzle
CRAB CAKES
Chick Peas, Roasted Peppers, Cilantro, Aioli Drizzle
BABY ARUGULA SALAD
Bartlett Pear, Fresh Beets, Pecans, Goat Cheese,
Honey Walnut Vinaigrette
Main Course
PAN SEARED SALMON FILLET
Baby Bok Choy, Rosti Potatoes, Dill Cream Sauce.
FLORIDA RED SNAPPER
Tri Color Cauliflower, Fingerling Potatoes, White Wine Caper Sauce
1½ LB LOBSTER
Taken from its shell and placed in a crispy eggroll basket over Crab Cake and Fresh Spinach, Mashed Potatoes, Saffron Beurre Blanc
DOUBLE CUT PORK CHOP
Brussels Sprouts & Bacon, Roasted Sweet Potatoes,
Caramelized Apple Cider Demi
GRILLED FILET MIGNON
Baby Carrots, Haricot Verts, Potato Cake, Green Peppercorn Demi
RACK OF LAMB
Asparagus, Yukon Gold Mashed Potato, Whole Grain Mustard Demi
PAN SEARED FRENCH CUT CHICKEN BREAST
Wild Mushroom Risotto, Oyster & Shitake Mushroom Sauce
Dessert Course
Blackberry Peach Tart
Chocolate Ganache Cake
French Toast Bread Pudding
Chocolate Pecan Tart
Nutty Almond Joy
(Coconut Ice Cream, Topped with Milk Chocolate, Dusted with Almonds)
Triple Chocolate Treat
(Chocolate Ice Cream Dipped in Dark Chocolate, Sprinkled with Chocolate Cookie Crumbs)
Cranberry Orange Sorbet
Fig & Walnut Gelato
EIGHTY-FIVE DOLLARS PER PERSON PLUS TAX & 20% GRATUITY
Jump to: First Course | Main Course | Dessert Course