Dinner Menu

2017 Winter Menu

SALADS

Caesar Salad

leaves of young romaine, buttered croutons, lemon vinaigrette, red anchovies, parmesan, tangy dressing

Green Salad

crisp vegetables, beefsteak tomato wedge, red onion, fresh herbs, buttered croutons, apple cider vinaigrette

Beet and Cucumber Tartare

kale, crispy quinoa, goat cheese crumbles, shiso raita, cherry balsamic, indian spiced coconut milk

Winter Wedge

petite iceberg, tomato, blue cheese crumbles, sweet potato, avocado, chopped egg, candied bacon, balsamic ranch dressing

Spinach Salad

red onion, chopped eggs, candied walnuts, bacon croutons, whole grain mustard vinaigrette

Greek Salad

escarole, shaved onion, cucumber, tomatoes, olives, feta, red wine vinaigrette

 

SOUPS

 

Spicy Shrimp Bisque

old bay cracker

Tomato Soup

toasted cheese box fondue

Matzo Ball

eat your heart out Carngie Deli

 

CLUB PLATES

Seared Foie Gras Slider

oxtail marmalade, sweet pickles, toasted brioche

Japanese Kobe Beef Tataki

thinly sliced sirloin of beef, tiny toast, chile, crispy garlic, ponzu

Thai Caramel Popcorn Shrimp

crispy pork tender belly, spicy peanut

Baked Oysters Poblano

wianno oysters, poblano pesto, sauce choron & lemon

Black Tempura Lobster

spicy mustard sauce, dashi, seaweed salad, pickled ginger

 

RAW BAR

Angus Beef Tartare

raw beef filet, traditionally seasoned, farm fresh egg yolk, radish salad, black truffle potato crisps

Tuna Crudo

ahi, jalapeño, jicama, coriander, chili-lime vinaigrette, pine nuts, shishito peppers

Yellowtail Sashimi

tomatillo salsa, red fresno chile, coriander

King Crab Tiradito

aji amarillo, cilantro, yuzu

 

 

FRUITS DE MER / OCEAN BAR
Chilled Oysters
East & West Coast (1/2 dz)
King Crab Legs (½ lb)
Shrimp Cocktail (6oz)
Little Neck Clams (1/2 dz)
Chilled Lobster (½ lb)

Grand Plateau – ½ lobster, 6 oysters, 4 shrimp, 4 clams, 2 pc. king crab
Colossal Plateau – whole lobster, 12 oysters, 8 shrimp, 8 clams, 4 pc. king crab

accompanied with: classic cocktail, pico de gallo, mustard- aioli, salsa rosada, pineapple mignonette

CAVIAR
Royal Belgian
Imperial Osetra
Avari Israeli Osetra
traditional accompaniments, blinis, toast points, potato crisps

MAIN COURSES

Ginger Crusted Chilean Sea Bass

julienne vegetables, ramen noodles, mussel broth

Potato Wrapped Salmon

creamy leeks, black trumpet mushrooms, hijiki

Halibut Bangkok

yellow coconut curry, red chili, steamed jasmine rice

Grilled Albacore Tuna                     

napa cabbage kimchee, seared turnip cake, straw mushrooms, lemongrass glaze

Seared Diver Scallops

butternut squash gnocchi, truffled apple-butter

Lobster Pot Pie

creamy fresh Maine lobster, young vegetables, fresh herbs, buttery puff pastry

Grilled Sous Vide Chicken

braised jicama & spinach, jalapeño vinegar sauce

Tomato Dusted Rack of Colorado Lamb

blue cheese potato gratin, roasted artichoke, apricot reduction, toasted almonds

Seared Filet of Black Angus  

heirloom beans, braised bacon, crispy potatoes

Grilled Veal Chop

gold potato fondants, wilted spinach, porcini cream

Seared Antelope Loin

charred leeks, anchovy butter, wild mustard sauce, wild mushroom tamale

Tea Smoked Duck Breast

winter vegetables, young ginsing, 5 spiced orange ginger glaze

Chile Rubbed Bison Loin

new mexico chile, seared polenta, concentrated tomatoes, pinto beans, pasilla pesto

Roast Berkshire Pork Loin

crushed sweet potatoes, wilted pea shoots, wild apple serrano chile glaze, crispy onions

Roasted Winter Vegetables

butternut squash puree, braised acorn squash, pumpkin & turnips, black mole, toasted almonds, crispy quinoa

SIDES
garlic wilted spinach, whipped potatoes, Brussels sprouts, hand cut fries, onion rings, garlic cheese bread, shishito peppers, bordelaise

Executive Chef Miles Angelo –  Chef de Cuisine  Michael Ziemer

*All items are subject to change

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