Starters

Flatbread

White Bean Hummus, Bread and Butter Pickled Carrots, Olives, Spicy Cucumber Salad, Grilled Haloumi Cheese

Taco

Firecracker Shrimp, Chipotle Sauce, Pico de Gallo, Avocado Crema, Escabeche

“Lobster Roll”

Lobster Abelskivers with Garlic Aoli and Pommes Pailles

Winter Salad

Roasted Red and Golden Beets, Orange Emulsion, Candied walnuts, Arugula, Pomegranate, Feta, Mandarin Orange. (Add sliced grilled steak to turn into an entrée)

Risotto

Charred Radicchio, Asiago, Basil, Toasted Sunflower Seeds

Main Courses

Center Cut Pork Chop

Tuscan spices with Tuscan Roasted Vegetable Mèlange, Potato Croquettes with Prosciutto and Parmigiano

Airline Breast of Chicken

Wild Mushroom Sauce, Sweet Potato Hash with Bacon and Shallot, Wilted Winter Greens,

Beef Khoa Soi

Northern Thai Curry, Homemade Wheat Noodles, Side Salad of Pickled Mustard Greens, Hon Shimeji Mushrooms, Carrots, Cucumbers and Red Onions

Mahi Mahi

Grilled with Fresh Pineapple Salsa, Spicy Tropical “Ketchup”, Bok Choy, Coconut Rice

(Available as a half portion for an appetizer)

Gemelli Pasta

House-extruded with Butternut Squash, Crushed Pecans, Crumbled Bleu Cheese

(Available as a half portion for an appetizer)

San Francisco Style Cioppino

Shrimp, Cod, and Mussels cooked with Tomatoes, Fennel and White Wine with Grilled Ciabatta Bread

Desserts

Golden Apple Entremet

Cashew Nougat, Almond Pain de Genes, Green Apple Gelèe, Whipped Vanilla-scented Mascarpone

Contemporary Lemon Meringue Pie

Sablée Breton Cookie Crust, Lemon Cream, Citrus Sponge cake, Toasted Meringue Topping

Chocolate Espresso Cake

Valrhona Caffe Noir Chocolate Ganache, Sabayon Sauce, Brulèe Grapefruit, Cassis Sauce, Chocolate Chip Cookie Crumbs

Warm Pear Crisp

Caramelized Pears, Ginger Streusel Crunch, Fior di Latte Gelato