Appetizers |
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Asparagus Salad shaved asparagus, pine nuts, panna cotta, vinegar
Chopped Salad iceberg, cherry tomatoes, smoked bacon, toasted pecans, bleu cheese
Mussels shallots, lemon, white wine, butter, parsley
Lobster Bisque maine lobster, celery, white wine, cream
Duck Liver Mousse duck liver, milk, garlic, shallots, butter, crostini
Little Gems walnuts, salt, shallots, champagne vinegar, pecorino romano cheese
MAIN COURSE |
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Filet Mignon 8oz bordelaise, chives, butter
T Bone 18oz fresh herb sherry butter, chives
Rib Eye 20oz argentinian raised prime black angus, salt, pepper, garlic, butter
Porterhouse 26oz fire roasted, chive, butter, garlic
Bone-in New York 16oz shallot butter, cipollini onions, salt, pepper
Prime Rib 15oz or 20oz slow roasted, au jus, horseradish
Hokkaido A5 Wagyu chateau uenae, farmed in below freezing temperatures
DESSERT |
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Soufflé chocolate soufflè, tahini cookie
Cheesecake watsonville strawberries, graham cracker crust
Ice Cream black sesame, salted caramel, tcho chocolate
Warm Apple Crumb Pie apple, pie, bread
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