John Dory with Lion’s Mane Mushrooms, Lobster and Anise Fumet 40
Seared Diver Scallops with Roasted
Sunchokes, Butternut Squash,
Spiced Tomato and Cranberry Relish 37
Herb Roasted Mero Bass, Truffled Gnocchi, Basil Cream, Benton Bacon
Lardons 41
Lemon Zest Roasted Salmon with Parsnip Puree, Miso Fried Brussel
Sprouts,
Citrus Vinaigrette 33
Dover Sole Meunière with Jumbo Lump Crabmeat, Capers 48
Black Angus Filet of Beef with Red Wine Demi-Glace and Foie Gras Butter 41
Filet of Buffalo Tenderloin with Lobster Béarnaise 43
Rack of Lamb with Pecan, Mustard, Garlic and Molasses Crust 40
Moullard Duck Leg Confit a l’
Orange with Yukon Gold Celeriac Puree 32
Guadalupe Mountain Elk with Apple Braised Cabbage 45
Grilled U.S. Wagyu
Kobe Strip with Shiitake and Pearl Onion, Truffle Demi-Glace 45