FIRST COURSE
OYSTERS CASINO ……….12.
HERB STUFFING,SMOKED BACON,GARLIC BUTTER SAUCE
FRESH OYSTERS……….12.
(RAW) THREE PEPPER MIGNONETTE
CHAR GRILLED LAMB CHOPS……….10.
CURRY MARINADE, PEANUT SAUCE
MEDITERRANEAN PLATE ……….10.
SWEET PEPPER HUMMUS, FETA TAPENADE,MOZZARELLA FRITTI
TOASTED BRUSCHETTA
GORGONZOLA FONDUE……….9.
CANDIED WALNUTS, DRIED FRUIT CHUTNEY,TOASTED BRUSCHETTA
SCALLOPS IN PROSCIUTTO ..........11.
MANGO VINAIGRETTE
KING CRAB CAKES ……….10.
CORN PUREE, CILANTRO-LIME AIOLI
SOUP
POTATO LEEK……….8.
CRISPY PROSCIUTTO, TRUFFLE OIL
SHRIMP GUMBO……….8.
DARK ROUX BASE, ANDOUILLE SAUSAGE
SEAFOOD FUSION……….9.
KING CRAB MERUS, LEMONGRASS-COCONUT BROTH, SHRIMP WONTON
SALADS
CAESAR……….6.
HEARTS OF ROMAINE,
CLASSIC ANCHOVY DRESSING
POACHED PEAR SALAD……….7.
GORGONZOLA, CANDIED PECANS,
HONEY PEPPER VINAIGRETTE
WILTED SPINACH……….6.
GRATED EGG, BERMUDA ONION,
PANCETTA DRESSING
ROAST BEET……….6.
WARM GOAT CHEESE,
SWEET HERB DRESSING
CAPRESE………8.
FRESH MOZZARELLA, FRISEE, OLIVES,
BASIL-TOMATO CONFIT
MAIN COURSE
KODIAK SCALLOP NICOISE ………..28.
POTATO, GREEN BEAN, OLIVES, HEIRLOOM TOMATO,
ROAST GARLIC BUTTER
FRESH ALASKA HALIBUT ……….30.
CITRUS BASIL GLAZE, BEURRE BLANC
RED KING CRAB ………MARKET.
PRIME DE-SHELLED MERUS, LEMON, BROWN BUTTER SAUCE
“THE GRILLS” SEAFOOD CIOPPINO ……….28.
LOCAL FISH & SHELL FISH, TOASTED BRUSCHETTA
“WILD” ALASKAN SALMON……….38.
FRESH LEMON, TARRAGON BUTTER
TENDERLOIN OF PORK ……….28.
DRIED FRUIT CHUTNEY, DIJON GLACE
KINCAID’S FILET MIGNON ……….38.
YUKON POTATO, BROCCOLINI, VEAL GLACE
OSCAR STYLE, KING CRAB & BERNAISE…..12
GRILLED DUCK BREAST ……….28.
CARAWARY SPAETZLE, WILTED GREENS, ROASTED SHALLOT SAUCE
ROAST RACK OF LAMB……….30.
ROSEMARY, CITRUS CRUST, TABOULLIE SALAD,
FRESH MINT SAUCE
18% GRATUITY ADDED FOR
PARTIES OF EIGHT OR MORE
NO CELL PHONES PLEASE
| PROPRIETORSAL & RAINE levinsohn |
|
| chef
de cuisineNATE green |
|
|
|
DESSERTS
CRÈME BRULÉE 7.
VANILLA INFUSED CUSTARD,
RASPBERRY COULIS, FRESH WHIPPED CREAM
WARM ALMOND –PEACH CRUMBLE 7.
VANILLA BEAN ICE CREAM,
PEACH CARAMEL. BUTTER TOFFEE
BLACKBERRY BREAD PUDDING 7.
LEMON SABAYON, WHIPPED CREAM
FLOURLESS CHOCOLATE CAKE 7.
RASPBERRY SAUCE, WHIPPED CREAM
FRESH STRAWBERRY TRIFFLE 7.
CHOCOLATE BROWNIE, VANILLA ICE CREAM
AFAGATO 6.
VANILLA BEAN ICE CREAM
WITH A SHOT OF ESPRESSO
OR BONNE DOON “FRAMBOISE”
CHEESE PLATE 10..
SELECTION OF THREE CHEESES, CRANBERRY-FIG COMPOTE, MELBA TOAST
DESSERT
WINES |
Glass |
Bottle |
HARDY’S “BOTRYTIS”
SEMILLION
|
6. |
22. |
MARCO NEGRI “MARSILIO”
2004
MOSCATO D’ASTI, DOCG, ITALY
|
7.
|
26. |
BONNY DOON “FRAMBOISE”
|
7. |
26. |
KING ESTATE “VIN GLACÉ”
|
10. |
38. |
GRAHAMS 20 YEAR OLD TAWNY PORTO
|
12. |
95. |
TAYLOR-FLADGATE
10 YEAR OLD TAWNY PORTO
|
9. |
75. |
SMITH-WOODHOUSE, 1992, (LBV) |
12. |
65. |
| WARRE’S VINTAGE PORTO, 2000 |
14. |
110. |
BLANDY’S 5 YEAR
MALMSEY MADEIRA |
10. |
48. |
.
