Appetizers, Salads, Desserts, Caviar, Party Platters
Small Plates
| Filo Crusted Hearts of Palm with Prosciutto and Parmesan |
12
|
| Mini Yukon Gold Baked Potatoes with Sour Cream and Chives | 12 |
| Ahi Tartar Blini with Red Onion and Crème Fraîche |
12
|
| ~add Caviar |
23
|
| Mini Cheese Burger with Brie, Swiss and American Cheese |
11
|
| Parmesan and Fontina “Cheese Puffs” with Rosemary and Sea Salt |
8
|
| Crispy Crab Cakes with Parsley and Chive Remoulade |
14
|
| Sweet Garlic Stuffed Duck “Meatballs” |
13
|
Grilled Sandwiches |
|
| Served with garlic remoulade and mixed green salad | |
| Manchego with Prosciutto and Green Apple |
13
|
| Fontina with Wild Mushrooms and White Truffle Oil |
15
|
| Brie with Smoked Duck Breast and Fig Jam |
14
|
Salads |
|
| Tomatoes, Fresh Mozzarella, Basil, Olive Oil on Toasted Baguette |
12
|
| Chicken Curry with Green Apple and Toasted Walnuts |
11
|
Oysters, Shrimp and Caviar |
|
| Jumbo Shrimp Cocktail |
15
|
| Seasonal Oysters with Mignonette and Cocktail Sauce (1/2 doz) |
18
|
| Hackleback 1 oz. – Small jet-black bead with a light, creamy flavor and a firm pop |
42
|
| California Osetra 1 oz.- Medium-size bead with a nutty, buttery flavor and smooth pop |
80
|
Cheese Selection |
|
| Assortment of 3 Cheeses with Candied Walnuts and Balsamic Reduction | |
| Selection of two |
16
|
| Selection of three |
22
|
| St. Andre, Middle Pyrénées Cow’s milk triple cream, very rich, buttery and silky, with a sweet creamy taste |
|
| Aged Manchego, La Mancha Ewe’s milk, hard cheese with pressed rind. Aromatic, with a hint of butterscotch |
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| Humboldt Fog, McKinleyville Goats milk cheese, with a central layer of ash and a soft, creamy white interior |
|
| Chaubier, Poitou Cow and Goats milk tomme style cheese, Semi firm with creamy texture and nutty flavor |
|
| Redwood Hill Camellia, Sonoma County Goats milk cheese, Camembert style with a thin, velvety white rind and a superb creamy texture |
|
| Petit Agour, Pyrénées Sheep’s milk Basque cheese, semi firm, flavorful with aromas of roasted but and caramel |
|
| D’Affinois, Southern Rhone Brie-like cow’s milk with a bloomy rind and ivory interior |
|
Dessert |
|
| Fresh Strawberries with Warm Chocolate Fondue |
12
|
| For two |
18
|
| For four |
30
|
| Champagne Chocolate Truffle with Grand Marnier |
10
|
| Vanilla Bean Créme Brule | 8 |
| Chocolate Molten Cake with Ice Cream & Caramelized Bananas | 8 |
| Upside Down Cheesecake: A Little Sweet in the Big City Fluffy cheesecake mousse, buttery graham streusel, Amarena glazed fruit |
8
|
| “Madeline” versus “Olive Oyl” Olive oil ice cream, Madeleines, strawberries, fennel salad, rose vinaigrette |
8
|
| Dark Chocolate Pain Perdu Pain Perdu over chocolate sauce, citrus caramel, pink peppercorn chantilly |
8
|
| Ice Cream Sandwich Pizzelle wave cookies, chocolate sorbet, passionfruit sorbet, pistachio ice cream, caramel sauce, candied pistachios |
8
|
Dessert Wines |
|
| Inniskillin Ice Wine, Canada |
22/60
|
| Moscato D’Asti, Italy | 10/50 |
Party Platters24-30 individual pieces – Serves approximately 6-8 persons |
|
| Parmesan and Fontina “Cheese Puffs” with Rosemary and Sea Salt |
55
|
| Ahi Tartar with Red Onion and Crème Fraiche |
65
|
| Tomatoes, Fresh Mozzarella, Basil, Olive Oil on Toasted Baguette |
55
|
| Filo Crusted Hearts of Palm with Prosciutto and Parmesan |
60
|
| Jumbo Shrimp Cocktail with Traditional Sauce and Lemon |
60
|
| Assortment of 3 Cheeses with Candied Walnuts and Balsamic |
65
|
| Mini Yukon Gold Baked Potatoes with Sour Cream and Chives |
60
|
| Chicken Curry with Green Apple and Toasted Walnuts |
60
|
| Grilled Fontina and Wild Mushroom Sandwich with White Truffle Oil |
60
|
| Grilled Brie and Smoked Duck Sandwich with Fig Jam |
65
|
| Grilled Manchego and Prosciutto Sandwich with Green Apple |
60
|
| Strawberries and Chocolate Fondue |
55
|