Dinner Menu
Appetizers
Caviar
Ossetra Caviar / Imperial 000 Triple Zero / Golden Ossetra 000 Triple Zero
Smoked Wild Scottish Salmon & Ossetra Caviar
Served on Bellini’s with crème fraiche and dill.
Australian Lamb Riblets
Grilled with an oregano vinaigrette
New Zealand Lamb Meatballs
Served with cucumber & mint yogurt (E)
Spanish Octopus
Grilled with lemon, oregano, and olive oil, served with frisee, roasted red peppers, kalamata olives & a lemon vinaigrette (SH)
Calamari
Fried calamari served with lemon wedges, cocktail sauce, and serrano aioli (SH)
Bruschetta
Toasted ciabatta bread with roma tomatoes, olive oil, garlic, and basil (Veg)
Burrata & Heirloom Tomatoes
Served with olive oil and a balsamic reduction (Veg)
Sizzling Prawns
Sautéed prawns in garlic, olive oil and chili flakes (SH)
Zucchini Cakes
Served with cucumber & mint yogurt (Veg)
Sausage & Honey Flatbread
Tomato sauce, Italian sausage, serrano peppers, mascarpone cheese & basil
Mushroom Flatbread
Sautéed assorted wild mushrooms, thyme, goat cheese, and truffle oil (Veg)
Salads
Frisee Salad
Roasted red peppers, Kalamata olives and onion served with a lemon vinaigrette
Beet Salad
Arugula, pecans, parmesan cheese, served with a champagne vinaigrette (N)
Greens & Pears
Garden lettuce, gorgonzola cheese, walnuts, cranberries, pears, served with a poppy seed dressing (Veg) (N)
Spinach & Strawberries
Baby spinach, gorgonzola cheese, fresh organic strawberries, cherry tomatoes, walnuts, cranberries, red onions, served with a raspberry vinaigrette (Veg) (N)
Allergen Key:
(N) Nuts | (SH) Shellfish | (Veg) Vegetarian | (E) Eggs
Consuming raw or uncooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
We kindly decline any substitutions, for all dining guests, an automatic gratuity of 20% will be applied
Meat & Poultry
Bone-In Ribeye
(16 oz) Grilled bone-in ribeye, served with roasted potatoes in a lemon vinaigrette
Filet Mignon
(8 oz) Grilled filet mignon, served with black truffle mashed potatoes, roasted cipollini onions, assorted wild mushrooms with demi glaze.
Australian Lamb Chops
Grilled lamb chops, served with Swiss chard, and roasted potatoes in a lemon vinaigrette
New Zealand Lamb Shank
Slow braised lamb shank in aromatic spices with orzo, asiago cheese, garnished with parsley microgreens
Harris Ranch Short Ribs
Slow braised short ribs, served with creamy mashed potatoes, in a light wine sauce
Organic Mary's Chicken
Roasted red pepper sauce served with roasted rosemary potatoes and broccolini
Fettuccine Carbonara
Served with pancetta, English green peas, and mushrooms in a white cream sauce.
Seafood
Halibut Filet
Pan seared halibut, served with black truffle risotto, English peas, and Chanterelle mushrooms with assorted mushrooms, mascarpone cheese, and truffle oil. (SH)
Salmon Filet
Pan seared salmon, served with asparagus, and roasted rosemary potatoes in a light piccata sauce
Scallops
Seared scallops, served with grilled asparagus, roasted potatoes, corn, mushrooms, basil, bacon, and spinach (SH)
Fettuccine Pescatore
Fresh salmon, halibut, clams, and prawns in a spicy white wine tomato sauce, served with freshly made fettuccine (SH)
Vegetarian
Black Truffle Risotto
English peas, Chanterelle mushrooms with assorted mushrooms, mascarpone cheese, truffle oil, and fresh shaved black truffles (Veg)
Porcini Mushroom Ravioli
Assorted wild mushrooms, roasted cherry tomatoes, and spinach, in a light marsala cream sauce (Veg)
Angel Hair Pasta
Tomatoes, marinara sauce, fresh basil and garlic (Veg)
Allergen Key:
(N) Nuts | (SH) Shellfish | (Veg) Vegetarian | (E) Eggs
Consuming raw or uncooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
We kindly decline any substitutions, for all dining guests, an automatic gratuity of 20% will be applied