TWO PREPARATIONS OF HUDSON VALLEY FOIE GRAS

Pan Seared with black pepper and honey roasted plum tart, sea salt cured terrine with mission fig and balsamic glaze

BLUE FIRE GRILL BRUSCHETTA

Warm duck leg confit, port glazed onions, Cabrales blue cheese, sour cherry mojo, grilled ciabatta bread

DUET OF DICED YELLOW FIN TUNA AND ATLANTIC SALMON TARTARE

Ginger soy vinaigrette with mango and avocado

PAN SEARED MAINE DIVER SEA SCALLOPS

Fresh heart of palm, chanterelle mushroom, micro green salad, bittersweet orange sauce

SUGAR CANE-SKEWERED GRILLED AHI

Roasted apple B.B.Q. sauce with shaved fennel and Madjool date-sweet onion salad

STEAMED MEDITERRANEAN MUSSELS

Spicy andouille sausage, tomato-fennel broth, sun-dried tomato aioli crouton

LA QUEERCIA HEIRLOOM PROSCIUTTO MISSION FIG AND MELON SALAD

With saffron vinaigrette

TASTING OF ARTISAN CHEESES AND BLUE FIRE BREADS

with Seasonal Fruits

TERRINE OF LAURA CHEVEL GOAT'S CHEESE

And Grilled Vegetables Basil Pesto and Aged Balsamic Vinegar

CHOPPED FRESH SUMMER VEGETABLE SALAD

Carrots, fennel, gold beets, green beans, toy box tomatoes, yellow pepper vinaigrette and fine herbs

ORGANIC FIELD GREENS

Toy box tomatoes with pepitas and fine herbs, pumpkin seed oil and white balsamic vinaigrette

CLASSIC CAESAR SALAD

Roasted garlic crouton, parmesan crisp

WHITE PORT-POACHED PEAR SALAD

Arugula, Endive, Cabrales blue cheese, spicy glazed pecans

TRIO OF BLUE FIRE GRILL GAZPACHOS

Red classic tomato and green avocado and tomatillo cilantro scented diced Maine Lobster Gazpacho with aged sherry vinegar

LOCAL SWEET WHITE CORN WITH BLACK TRUFFLE FLAN

ORECCHIETTE PASTA WITH SWEET CORN, SHAVED FENNEL AND TOY BOX TOMATOES

Tarragon extra virgin oil emulsion shaved reggiano parmesan cheese

Grilled Atlantic Salmon with Mango Mustard Glaze

Wild mushroom, saffron risotto, salsa verde

CALIFORNIA SEAFOOD STEW

Maine Lobster carrot nage with pearl pasta, Mediterranean mussels, Halibut, prawns, scallops and Manila clams

PAN ROASTED ALASKAN HALIBUT CONFIT OF SWEET WHITE CORN AND LEEK

Garden chervil and lemon butter sauce

TANGINE OF SHELTON FARM FREE RANGE CHICKEN GRILLED PEACHES

Rainbow carrots with Moroccan spiced cous cous and natural Jus

BLUE FIRE GRILL SURF AND TURF

Grilled Angus Filet and Grilled Australian Lobster Tail on Crispy Yukon Potato galette, seasonal vegetables and madeira sauce

ROASTED JAPANESE-SPICED KOBE PORK RACK CHOP

Fricassee of edamame, baby bok choy and Hon-Shimeji mushrooms, radish and petite herb salad, caramelized honey-yuzu gastrique

PAN ROASTED VEAL RACK

Chop with English Peas, Morel Mushrooms and Spring Onions Marble potatoes and whole grain mustard-sorrel pan sauce

RED WINE - BRAISED BONELESS PRIME BEEF SHORT RIB

Ragout of young root vegetables and parsnip chips with red wine jus

GRILLED ANGUS BEEF RIB EYE STEAK

Truffle Scented Yukon Potato Hash Swiss chard wild mushroom chasseur sauce

GRILLED ANGUS BEEF FILET

Caramelized onions, jumbo asparagus, crisp potato galette, madeira sauce

HERB CRUSTED RACK OF COLORADO LAMB

Ragout of roasted sweet peppers, polenta cake with pesto, black olive jus

DOUBLE CHOCOLATE RASPBERRY FLOURLESS CAKE

White chocolate mousse, raspberry sauce

LOCAL STRAWBERRIES MARINATED IN AGED BALSAMIC

Strawberry syrup, cracked black pepper, almond cookie, Tahitian vanilla gelato

CHOCOLATE CINNAMON MOCHA POTS DE CRÈME

Whipped cream, mocha sugar cookies

WARM APPLE TART

Almond cream, caramel ice cream

MASCARPONE CHEESE TART WITH CORNMEAL CRUST

Fresh figs, hazelnuts, honey ice cream

WHITE PEACH AND RASPBERRY SORBET WITH TOASTED MERINGUE

Almonds, tuile cookies

BUTTERSCOTCH-WHITE CHOCOLATE MOUSSE BOMBE

On hazelnut shortbread cookie, sugar cage