Menu
Modern Mediterranean Fine Dining
Shared Appetizers
Prosciutto Arugula Crostini
Lemon–caper ricotta, toasted pine nuts, balsamic glaze.
Fig Crostini
Fig and candied orange jam, Gorgonzola blue cheese, toasted pistachio crumbs.
Smoked Salmon Vol-au-Vent
Buttery feuilleté, smoked Atlantic salmon, crème fraîche, fresh dill, lemon zest, ossetra caviar.
Artisan Cheese & Charcuterie Selection
House-marinated olives, artisanal preserves, croutons.
Salad
Citrus & Baby Beet Salad
Zesty arugula and micro herb salad, honey Dijon vinaigrette, toasted walnuts, citrus supremes.
Main Course
Coffee-Crusted Beef Filet Mignon
Sliced before serving, finished with "Salmoriglio" Italian herbed sauce.
Pomegranate Braised Lamb Shanks
With dried stone fruit and fine herbs.
Sides
Saffron Basmati Pilaf
Mint sauce, dried barberry.
Truffle Parmesan Potato Wedges
Horseradish yogurt dip, fresh chives.
Honey-Roasted Baby Carrots
Whipped hummus, pistachio-fennel dukkah, fresh cilantro.
Charred Broccolini & French Beans
Hot honey-chili, Marcona almonds.
Dessert
Spiced Heirloom Carrot Cake
Salted caramel, cream cheese frosting, candied pecans, gold leaf tuile.