– 1st COURSE –
Fois Gras Empenada with Black Mission Fig and Port Reduction
– or –
Dungeness Crab Cake with Meyer Lemon Aioli, Grilled Hedge Hog Mushrooms and Arugula Oil

– 2nd COURSE –
Arugula Salad with Golden Raisins, Toasted Pine Nuts, Blood Orange, Roasted Golden Beets and Cava Vinaigrette
– or –
Pomegranate and Valdeon Salad with Butter Lettuce, Bacon Lardon, Fresh Basil, Pomegranate and Sherry Vinaigrette

– 3rd COURSE –
Smoked Pork Belly Conserva with Corona Bean and Bacon, Roasted Baby Carrots, Herb Butter
– or –
Butter Poached Lobster Tail with Lemon Couscous Risotto, Basil Oil, and Pickled Tomato
– or –
Whole Roasted New York Strip Loin Rubbed in Porcini and Sage and Carved to Order, Brown Butter and Herb Fried Yukon Potato, Valdeon and Spinach Cream
– or-
Cantabrian Lamb Stew- Slow Roasted Lamb Shank, Moroccan Lamb Meatballs, Morcilla, Piquillo and Christmas Lima Bean

– 4th COURSE –
Raspberry Dusted Beignet with Chocolate and Cara Cara Orange Ice Cream and Pistachio Tuille
– or –
Clear Creek Brandy Pear Gazpacho, Tangerine Crema, Pear Chip and Fresh Berries

Please click here to download our latest menu update.


Published in: on March 6, 2009 at 3:13 am  Leave a Comment  

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