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