Starter: Choose 2 dishes
- Arancini di Riso – crispy mozzarella stuffed arancini rice balls, lightly pan fried and served with a pomodoro basil dipping sauce
- Crispy jumbo lump crab cakes served with a remoulade sauce and field greens with lemon honey dressing
- Jumbo shrimp cocktail with Haas avocado, spicy bloody mary cocktail sauce – homemade wheat crackers
- Dozen shucked fresh oysters – pacific / atlantic and canadian with shallot red wine mignonette, lemon horseradish and homemade wheat crackers
- Union Square Market greens salad with bibb lettuce, heirloom tomatoes, chives, pan fried breaded goat cheese
- Assorted pates – duck liver mousse, campagne and black truffle liver pates with italian crisps, cornichon and chutney
- Poached Maine lobster salad on roasted beets, grilled asparagus, citrus lemon and champagne vinaigrette
- Fettuccine con Fungi porcini – northern Italian style dried porcini mushrooms braised in vegetable stock, shallots, cream, and aged pecorino romano cheese
- Sous-vide warm leek salad with radicchio, mache, arugula, Cashel bleu cheese lemon chive vinaigrette and toasted caashews
- Chopped Iceberg wedge, eggs, bacon lardons, tomatoes, sweet vidalia onions, croutons, Point Reyes blue cheese crumbles
- Fettuccine Carbonara – sauteed shallots, guanciale, organic egg yolk and grated 24 month aged Pecorino Romano
- Antipasti platter with assorted cheeses, grilled marinated eggplants, red bell peppers, prosciutto di parma, salami, grilled radicchio and endive, tomato, mozzarella, prosciutto, olives, figs and assorted cheese platter
- Italian veal and beef polpettis, pan roasted and served with Mom’s marinara, Sicilian oregano grilled bruschetta for dipping
Main Course: Choose 2 dishes
- Vegan Beech mushroom “sea scallops” pan seared in extra virgin olive oil with roasted garlic and chive over polenta with cashew cheese and sun-dried tomato (vegan)
- Roast traditional organic free range chicken roasted brussels sprouts, steamed asparagus, whipped garlic potatoes
- Grilled garlic crusted rack of Colorado lamb, roasted Yukon gold potatoes, steamed broccoli rabe, mustard sauce
- Macadamia crusted swordfish steaks over creamy polenta with tangerine basil butter sauce and grilled asparagus
- Steakhouse burger – prime aged ground sirloin burger patty, kaiser roll, special sauce, tempura onion rings
- Salmon au Paupiette – wild caught king salmon “au paupiotte baked in an envelope with butter, broccolini, capers, shallots, tarragon, Chardonnay – served over Turkish apricot couscous and almonds
- Sous vide boneless leg of lamb with a red wine garlic and rosemary reduction, sauteed asparagus and warm french bean salad
- Natural Veal Rib Chop – citrus, garlic herb marinade, pan roasted, roasted forest mushrooms – over blue cheese potato gratin
- Maryland blue fin crab stuffed wild salmon – roasted and served over Minnesota pecan wild rice, ginger butter sauce
- Filet mignon with bordelaise sauce, roasted forest mushrooms and shallots, grilled zucchini with herbed potato puree
- Farmers market peak of season vegetarian platter with crispy tofu, cous cous, green lentils, swiss chard and roasted kale, and grilled eggplant – smokey tomato sauce
- Pan roasted Chilean black sea bass, sweet corn fricassee, spinach, tomato butter
- Pan seared day caught codfish, black truffle mushroom risotto with roasted red pepper butter – grilled asparagus
- Blackened 12 oz ribeye steak with a chive-chili butter, stir-fried ginger carrots and french green beans – crispy fingerling potatoes
- New York strip steak with truffle butter, glazed lemon ginger carrots and asparagus, crispy roasted potatoes
Dessert: Choose 1 dish
- 6 – Layer dark chocolate cake with French vanilla ice cream and sliced strawberries
- Brown sugar baked warm bananas foster with caramel and vanilla ice cream
- House made cookies and apricot rugalach platter with fresh picked raspberries, strawberries, blackberries and mint
- Apple and brandy soaked raisin strudel with whipped cream, caramel and fresh berries
- Homemade pumpkin pie with cinnamon whipped cream, caramel dulce du leche and vanilla ice cream
- Pear and blueberry crumble with premium vanilla bean ice cream and dulce du leche
- Warm dark chocolate pecan cookie Sundae with chocolate gelato and warm chocolate sauce
- Homemade cinnamon apple Galette with fresh whipped cream, caramel sauce and vanilla ice cream