APPLEWOOD-GRILLED
NEW YORK STEAK
Salted Idaho Baked, Caramelized Shallot Jus
FILET
OF BEEF TENDERLOIN “AU POIVRE”
Brandy Cream and Forest Mushrooms
DOUBLE
CHOP RACK OF LAMB
Violet Mustard and Mint Demi
LAVENDER
AND HONEY-BASTED, SEMI-BONELESS CHICKEN
Yukon Whipped Potatoes, Caramelized Red Onion Jus
SAUTÉED
SEA BASS WITH CITRUS
Toasted Couscous, Lemon and Lime Beurre Blanc
COQUILLES
ST. JACQUES
Diver Scallops in a White Wine Cream Gratinee
OPEN-FACED
GARDEN VEGETABLE RAVIOLI
Herb Ricotta |
