Menu's

• First Course Menu
  
  
• Main Course Menu
  
  
• Dessert Wine Menu
  
  
• Dessert Menu

•  Wine Menu
  

Main Course


Sea Food Montage   38
Whole Prawns, Littleneck Clams, Lobster Tail, Diver Scallops
Arborio Risotto, Tarragon and Pepperoncini


Branzino     26
White Beans, Pancetta Artichokes and Fennel Parsley Sauce


Black Sea Bass     26
Pear Relish, Toasted Israeli Couscous Zucchini, Carrots, Date-Curry Sauce


Tuna Two Ways - Zahtaar and Sesame    32
Basmati Rice, Saffron Mint and Horseradish


Chicken Arugula   24
Asparagus, Garlic Whipped Potato
Charred Pineapple and Bourbon Mango Cream


Moroccan Muscovy Duck     27
Polenta, Haricot Vertes and Muscat Jus


Pork Osso Buco Tagine     28
Granny Smith Compote, Apple Broth, Baby Turnips and Carrots


Colorado Lamb Chops     36
Cardamom, Yogurt, Horseradish Whipped Potato Mint and Herb Jus


Veal Loin     36
Red Onion Marinade, Toasted Barley, Wild Mushroom Prunes, Sumac and Port


Black Angus Filet Mignon     38
Fennel - Leek Napoleon and Tomato Marmalade

Chef de Cuisine: Roland A. Coulombe