Dinner Menu

APPETIZERS
Tuna Tartar with Avocado, Radish and Ginger-Garlic Sake Sauce
19-
Grilled Calamari Steak with Pan Seared Polenta, Sun-Dried Tomatoes and Lemon Mustard Sauce
18-
Tiger Shrimp Stuffed with Lump Crab Wrapped in Kataifi with Trio Caviar Sauce
19-
Blini with Scallops, Wasabi Caviar, Radicchio Strings and Basil Vinaigrette
17-
Baked Goat Cheese with Apple, Pear and Apricot Sauce
17-
Burrata with Oven-Dried Cherry Tomatoes
16-
Pan Baked Asparagus with Parmigiano
14-
Grilled Polenta with Shrimp, Coriander, Avocado Cubes and Arrabbiata Sauce
17-
SALADS
Mixed Greens with Corn, Hearts of Palm and Cherry Tomatoes in Basil Vinaigrette
12-
Insalata di Prosciutto Crudo with Watercress and Arugula, Golden Raisins, Pears and Apple Cider Vinaigrette
14-
Smoked Chicken with Celery, Romaine and Apple Cream Sauce
17-
Iceberg Wedge with Smoked Applewood Bacon, Red Onion and Creamy Gorgonzola Vinaigrette
14-
Duo of Endive with Arugula, Sliced Granny Smith Apples, Truffle Cheese, Caramelized Hazelnuts and Cider Vinaigrette
14-
Caesar Salad with Parmesan Crisp and Garlic Puff
12-
Crab and Asparagus Salad with Spicy Lemon Sauce
16-
SOUP
Soup of the Day
12-
PASTAS
Penne Arrabbiata with Crab a la Elmer
23-
Fettuccine with Filet Mignon Traditional Bolognese Sauce
24-
Risotto Di Mare with Scallops, Shrimp, Lobster and Lentils and a Touch of Cream
24-
Gnocchi of The Day (Chef's Choice)
21-
Spaghettini Tricolore with Arugula, Radicchio and Endive topped with Petit Radish and Truffle Cheese
22-
Smoked Chicken Ravioli with Asparagus in a Pink Sauce
22-
Lobster Linguine with Tomatoes in Parsley Garlic Sauce
28-
ENTREES
Veal Chop Wrapped with Applewood Smoked Bacon, Sauteed Potato, Bietola and Black Pepper Vermouth Sauce
40-
Sea Bass with Warm Iceberg Slaw, Corn, Crispy Phyllo and Herb Nage Sauce
37-
Chicken Fricassee with Summer Vegetables, Walnuts and Light Tomato Sauce
29-
Duck with Sweet Potato Fries, Grilled Zucchini and Orange Mustard Sauce
36-
Grilled Lamb with Apple Tempura, Cashews and Light Horseradish Sauce
38-
Filet Mignon with Three Colored Mashed Potatoes and House Demi-Glace
40-
Grilled Dover Sole with Sauteed Spinach, Roasted Potatoes and Lemon Herb Sauce
42-
Pistachio Crusted Salmon with Broccoli, Leek Mashed Potatoes and Lemon Caviar Beurre Blanc
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