APPETIZERS

Foie Gras "Breakfast of Champions" with Strawberry Compote, French Toast, "Blis" Bourbon Maple Syrup, Bacon and a Fried Quail Egg  20

Seared Sea Scallops with Sauteed Melon, Citrus Butter and Black Mission Fig  16

Jumbo Lump Crab Cakes with Spicy Aioli and an Avocado-Citrus Salad  16

Crispy Gulf Shrimp Wrapped in "Feuille de Brick" with Basil and Agrodolce Sauce  12

Bacchus Style Tuna Tartare with Wasabi Tobiko Caviar, Cucumber and Crispy Won-Tons  12

Asparagus Risotto with Basil, Fontina Cream and Hon Shemeji Mushrooms  14/27

Lobster Ravioli with Cherry Tomato and Curried Lobster Cream  15/29

Caviar Service - American White Sturgeon Caviar with Potato Blinis, Cauliflower Cream and Quail Eggs 1oz  Market 

MIDDLE COURSES

Baby Spinach with a Grainy Mustard Dressing, House Cured Bacon Lardons and a Soft Poached Egg  8

Salemville Amish Blue Cheese & Poached Apricots with Frisee, Candied Walnuts and La Quercia Rossa Ham  9

Roasted Beets & Hidden Springs Cheese with Watermelon, Marcona Almonds, Arugula and "Blis" Sherry Vinegar  10

Mixed Greens with Summer Vegetable Crudite, Arugula and Lemon Vinaigrette   8

Chilled Sweet Corn Soup with Maine Crab Meat, Roasted Bell Peppers and Cilantro  12

Soup of the Season  Market