SPRING DINNER MENU

Calvisius Ars Italica Oscietra Royal Caviar 1oz.

seared scallop, trumpet mushroom, beurre blanc, caviar

shallots, capers, quail egg yolk*, rice paper

plant based mushroom paté, herbs*, walnuts, cognac, crudité

niçoise olive tapenade, marinated tomatoes, pickled green beans, fondant potato

bacon, mushrooms, spinach, shaved parmesan, warm champagne and bacon vinaigrette

arugula, fresh citrus, dates, radish, crumbled feta, burnt honey tahini dressing

salt-roasted beets, strawberry coulis vinaigrette, charred leek, cacao toasted breadcrumbs Add Burrata, +18

bread pudding crouton, crisp leek, micro greens

Moroccan spice rub, celery root purée, seasonal vegetable

slow roasted oxtail, carrots, pearl onions, Robuchon potatoes

locally raised duck*, braised greens*, West Indian spiced herb roasted mushrooms, local oregano* spiced duck jus

8 oz. filet mignon, breadfruit* and yucca frites, au poivre sauce

salmon, greens*, lentils, baked into a puff pastry, coffee roasted carrots

layers of tomato, summer squash*, and eggplant*, served over lentils

mushroom crème sauce, shaved parmesan Add Burrata, +18

velvet smooth butter mashed potatoes

salt and coffee, seasonal jam*, cilantro

breadfruit*, yucca, aioli

slow roasted with thyme

caramelized exterior, custard-soft center

creamy perfection with caramelized top

Grand Marnier sponge cake, vanilla pastry cream, chocolate ganache

semifreddo, seasonal jam*, lemon curd