grilled lamb rack, crispy cannelloni braised lamb, smooth feta crema, toasted cauliflower, asparagus, Israeli couscous custard and pistachio mint pesto.
IMPORTED WAGYU BEEF
from kobe, japan, dusted in szechwan peppercorn then seared, served with a decadent potato puree, cipollini onions, king trumpet mushroom, scallion soy demi glace.
GOTHIC SHORTRIBS
Orange and fennel braised prime beef with garlic potato croquette, fresh spring slaw
BERKSHIRE PORK
Seared Berkshire strip loin, crème fraiche grits, sautéed snap peas, red pearl onion and fennel blackened rock shrimp with BBQ orange nage.
SWEET & SOUR CHICKEN PILLARD
Grilled organic breast with a ginger tamarind glaze, jasmine rice, plantain puree, jicama salad
Out to Sea
ALASKAN HALIBUT
creamy celery root risotto, sauté of beech and trumpet mushrooms, organic spinach, laced with sangria sauce.
ALASKAN KING CRAB
house made black pepper gnocchi, aromatic vegetables, asparagus and roasted garlic & red pepper burre blanc.
CRISPY THAI SNAPPER
Thai snapper, champagne and roasted pineapple broth, seared baby bokchoy lemon grass and chili sticky rice
SCOTTISH SALMON
Dijon spiked honey glazed salmon, tarragon infused sweet corn, cherry tomato salad, confit of red rose potato.
WICKED HAND FOLDED PASTA
Roasted vine ripened tomatoes, portabella mushroom, basil and pine nut ricotta, fresh buffalo mozzarella, wrapped in house made pasta
Desserts
VANILLA SOUFFLÈ
Pannacotta Gelato.
STRAWBERRY TART
Warm Strawberries Atop House Made Sweet Dough With Pistachio Gelato And Black Pepper Honey Crème Fraiche.
CHOCOLATE TROIS
Molten Chocolate Cake, Black Bottom Creme Brulee, “Chocolate And Peanut Butter”.
SORBETS AND GELATOS
Selection Of Sorbets & Gelatos Hand Selected By Our Chef.
WORLDLY CHEESE SELECTION
Chef’s Selection Of Fine Cheeses From Around The World Paired With Accompaniments