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on the half shell
sevruga - oscietra - beluga traditionally served
tiger shrimp - saffron aioli
foie gras– lobster - carpaccio
french and classic cocktail sauce
citrus chutney - tapenade
| oyster – jumbo shrimp – crab turnover | lobster tail – king crab cake - mussels
white asparagus - herbed garlic butter
the classic way – one at a time
white truffle oil – fresh mushrooms
duck carpaccio – fig salad
| corn - avocado - mushroom | red pepper - cucumber – romaine
fresh herb vinaigrette
shitake – portobello – greens
mozzarella di buffala
roasted with fresh herbs
| basil green pesto | arugula canelonni
half tail and two claws daily risotto
daily creation
seared foie gras black trumpet sauce
herb crusted - chanterelles
roasted duck breast
farm raised
usda prime
canada prime
american
béarnaise sauce
foie gras two ways black trumpet sauce
filet mignon sauce béarnaise jumbo prawn and lobster claw
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