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DinnerExecutive Chef: Harrison Axelrod
to share
mille fleurs deviled eggs
piperade, micro greens
Vegetarian
chef's selection oysters
champagne cucumber mignonette
mille fleurs escargots
garlic & herb butter
osetra caviar tin
crème fraîche, chives, buckwheat blinis, potato gaufrettes
to start
schaner farms french cinderella pumpkin soup
ginger, maple syrup, pepitas
Vegetarian
lobster bisque
chives, crème fraîche, oloroso sherry
garnet yam gnocchi
brown butter, fried sage, toasted pepitas, grana padano
Vegetarian
chino's farms heirloom tomato salad
crushed garlic, evoo, crispy shallots, balsamic vinegar pearls
red wine poached pear & belgian endive salad
shropshire crumble, spiced candied walnuts, roquefort dressing
rainbow beet & schaner farms citrus salad
baby arugula, bee pollen, honey emulsion
Vegetarian
mille fleurs lobster salad
mangos, grapefruits, avocado, lemon emulsion
main course
traditional duck confit
potato sarladaises, grilled sweet cabbage, classic sauce quercynoise
almond crusted seabass
spaghetti squash, bok choy, purple cauliflower, meyer lemon beurre blanc
sea of cortez rosé snapper
red quinoa, assorted fall squash, warm shallot vinaigrette
atlantic dover sole
sea asparagus, lemon caper beurre noisette
lumina farm lamb osso buco
cabernet reduction, parisien gnocchi, rainbow chard
prime angus "steak frites"
french fries, sauce au poivre
mille fleurs wienerschnitzel
veal loin, potatoes sarladaises, lemon caper sauce
pan seared venison medallions
caramelized cauliflower puree, long beans almondine, blackberry gastrique
"1855" prime filet
sauce bordelaise, pommes robuchon, asparagus
vegetarian carnaroli risotto
creamy tomato, english peas, grana padano
Vegetarian
sides
truffled french fries
smoked bell pepper aioli
Vegetarian
local baby brussel sprouts
aged balsamic, parmesan
Vegetarian
j.r. organics braised swiss chard
sultana, toasted almonds
Vegetarian
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