ENTREES
Strauss Lamb Rack with a Summer Truffle and Squash Risotto, Fried Eggplant and Mint Infused Lamb Jus 35
Filet Mignon with a Yukon Gold Potato Cake, Sauteed Clamshell Mushrooms and Bourbon Peppercorn Cream 36
Marinated & Grilled Hanger Steak with Wilted Arugula, Roasted Sweet Peppers and Potato Mousseline 25
Roasted Strauss Veal Tenderloin with Pearl Onions, Sweet Peas and Bacon Cream 38
Porterhouse for Two with Sauteed Mushrooms, Asparagus, Yukon Gold Potato Puree, Bourbon Peppercorn Cream and Bearnaise sauce 85
Sauteed Scottish Salmon with Preserved Tomatoes, Israeli Cous-Cous and Red Beet Sauce 25 Alaskan Halibut with Red Grapes, Caramelized Fennel and Red Wine-Honey Sauce 28
Kona Kampachi with a Brown Butter Polenta Cake, Roasted Red Pepper Sauce and Mushrooms 30
Butter Poached Maine Lobster with French Beans, Cherry Tomato and Citrus-Caper Sauce 45
Roasted Chicken, Marinated in Garlic and Herbs with Sweet Corn, Potato Puree and Summer Truffles 22
Glazed Duck Breast with Napa Cabbage, Shiitake Mushrooms, Snap Peas and Jasmine Rice Patty 27
Executive Chef Adam Siegel / Chef de Cuisine Andrew Ruiz / Sous Chef Aaron Bickham
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