February 2017 Menu


Roasted Carrot & Ginger Soup
Smoked Chili Pepper Coulis

Arugula, Avocado, and Heirloom Tomato Salad
Toasted Pine Nuts, Parmesan Cheese, White Balsamic Truffle Vinaigrette

Scallop, Shrimp, and Colossal Crab Ceviche
Shaved Asparagus, Basil, Lime, Braised Fennel, Micro Greens


Chili-Rubbed Grilled Ribeye
Mashed Potatoes, Heirloom Baby Carrots,
Cabernet Demi-Glace

Pan-Seared Long Island Duck Breast
Almond, Asparagus & Parmesan Risotto,
Orange Gastrique

Open-faced Lobster Ravioli
Arugula, Fennel, Wild Mushrooms,
Cherry Tomato, Sherry Cream Sauce


Raspberry White Chocolate Cheesecake
Macerated Berries