PRIVATE DINING MENU: 4 COURSES + DESSERT

FIRST COURSE
spicy hamachi tartar, fresh wasabi & osetra caviar

Chef's choice of oysters (1/2 dozen)

black truffle lobster salad

tartare of Kobe beef, quail egg salad, horseradish condiment & black truffle toast

daily ceviche preparation

SECOND COURSE
Pluckemin salad (changes daily)

butter lettuce, spicy cashews, Asian pears, maytag blue cheese & honey/black sesame vinaigrette

arugula, trevisio, Oregon blue cheese, rosemary scented cherries, hazelnuts & balsamic


THIRD COURSE
Maine halibut, corn, potatoes, tomatoes & pickled chanterelles

roasted diver scallop, Scottish langoustine, gingered beet & pistachio couscous

wild Tasmanian salmon, gnocchi a la Roman, caponata, cocoa powder & zinfandel

FOURTH COURSE
caramelized veal loin, tomato confit, Manni olive oil potatoes & summer truffle

NY strip steak, cocoa nibs, picholine olives & baby baked potatoes

Cote de boeuf, panisse, peppernata and black olives

roasted black feather chicken, Russian bananas, chanterelles, mustard greens, petite fennel

DESSERT
Manjari bombe de glacee, Chambord caramel & raspberry sorbet

cinnamon & panko crusted apple strudel & cinnamon/honey ice cream

spiced carrot and coconut gateau & cream cheese mousseline

tasting of seasonal sorbets with orange flower tuile