French Onion Soup
Topped with herbed croutons and savory cheeses
Tempura Lobster, Chive Oil
Tempura greens beans, waikame seaweed salad, wasabi aioli, teriyaki glaze, red peppers & scallions
Spicy marinara, cherry peppers, sautéed onions Peppers and arugula
Radish, grilled asparagus tips, gorgonzola, truffle oil, horseradish crème fraiche, micro greens, crostini
Roasted Bone Marrow
Caramelized onions, roasted tomato tapenade, grilled sourdough bread
Romaine, garlic croutons, caesar dressing, shaved parmesan
Red & gold beets, truffle honey, goat cheese, lemon oil, mandarin oranges, white sesame seeds, micro greens
Bleu cheese, candied pecans, apples, sherry vinaigrette
Petite Filet & Maine Lobster Tail
Port demi-glace, béarnaise sauce, chive whipped potatoes and asparagus
Confit fingerling potatoes, artichoke and wild mushroom ragout, lamb jus
Thirty Three Dollars
Spätzle, haricot verts, balsamic-fig reduction
Twenty nine Dollars
Beef Short Ribs
Aged cheddar grits, roasted carrots & pearl onions, Madeira demi glace
Twenty Six Dollars
Basmati rice, cauliflower, broccoli, red peppers, greens beans, sweet curry Sauce
Ask about our Private Chef’s Table
Consuming raw or undercooked foods may increase your risk of food borne illness, especially if you have certain medical conditions. Thorough cooking of foods including beef, poultry or seafood reduces the risk of illness.
We will accommodate dietary restrictions.
20% gratuity will be added to parties of 8 or more.
Private Chef's Table featuring 5 or 7 course dinner for parties of 6 to 12 people.
Sample Menu, Subject To Change