Chia Seed Encrusted Salmon 30
Over Sauteed Baby Kale, Sunflower Seeds, Sweet Lemon & Ginger Tamari
Sauté of Seafood Vol-au-vent 34
Shrimp, Scallops and Maine Lobster. Cognac & Cream Sauce. Puff Pastry Vol-au-vent.
Herb Statler Chicken 26
Sauteed Pork Belly, Arugula & Fontina Raviolo Sauce Americaine
Mushroom & Sweet Onion Strudel 24
Over Assorted Mushrooms. Font Sauce, Toasted Pine Nuts & Arugula Pesto
Roasted Rack of Lamb Persillade 42
A Four-Bone Rack of Colorado Lamb Coated with Dijon Mustard, Rosemary, Garlic and Parsley, Rolled in Fresh Panko Crumbs. Roasted Shallot Demi-Glace
Center Cut of Filet Mignon 38
Char-Grilled and served over Sauteed Baby Spinach. Topped with Lobster Hollandaise.
Canard Souse Verde 32
Grilled Maple Leaf Farms Duck Breast over Fois Gras & Sweet Potato Hash. Truffled Cognac Demiglace. Served under Glass.
Korean Short Ribs 32
Sesame Ginger Marinated then Fire Grilled with Sake Braised Bok Choy and Miso Aioli
Tomahawk Veal Chop 40
Grilled 14oz Long Bone Chop, Cherry Barbeque Sauce & Apple Chimichurri