ENTREE COURSE
USDA PRIME NY STRIP STEAK
served with yukon potato, shallot and portobello hash, spinach, montpellier butter
MADEIRA-BRAISED FREE RANGE CHICKEN
half chicken, autumn vegetables, root puree
POACHED CARAMEL SALMON VIETNAMESE STYLE
basmati rice, bok choy, soy macerated mango
AUSTRALIAN RACK OF LAMB
honey and mint glazed, gingered spaghetti squash
preserved lemon, haricot vert
ALASKAN COD
pan seared with leek, black lentil, artichoke ragu, littleneck clams
FILET MIGNON
fingerling potato confit, latur creamed zucchini,
crisp shiitake mushroom
OPEN RAVIOLI
pasta folded over asparagus, wild mushroom mixture,
aged goat cheese, truffle oil
BRAISED PORK OSSO BUCO
spaetzle, broccolini, braising jus
FOUR SEASONS DUCKLING
parsnip and vanilla bean puree, roasted brussel sprouts
mustard pomegranate sauce
COLD WATER LOBSTER TAIL FRANCAISE
asparagus, linguini, brown butter, lemon, caper sauce
EXECUTIVE CHEF CHRISTOPHER DAIGLER
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