Caviar Service ~ 1 ounce
Black River Osetra $95 or Golden Osetra $125
with Buckwheat Blini

Appetizers

Asparagus Soup with Smoked Salmon and Lemon Crème Fraîche
Glazed Oysters with Osetra Caviar, Zucchini Pearls and Lettuce Cream
Dungeness Crab Salad with Citrus, Avocado and Meyer Lemon-Chive Vinaigrette
Risotto with Lobster, Rock Shrimp, Asparagus, Morel Mushrooms and Stinging Nettles
Green and White Asparagus Salad with Roasted Red Peppers and Red Onion-Caper Vinaigrette
Treviso and Romaine Salad with Banyuls Vinaigrette, Anchovies and Parmigiano-Reggiano
Lobster Salad with Asparagus, Hearts of Palm, Mango and Lemon-Curry Vinaigrette
Seared Ahi Tuna with Avocado, Nori, Enoki Mushrooms and Lemon Soy Dressing
Mixed Spring Greens with Candied Pecans and Goat Cheese-Tarragon Cream
Seared Sonoma Foie Gras with Caramelized Red Onions and Rhubarb
Savory Tart of of Spring Vegetables with Ricotta Cheese Mousse

Pan Steamed Shellfish with Thai Red Curry and Jasmine Rice
Branzini with Fennel Purée, Niçoise Olives, Navel Oranges and Saffron
Horseradish Crusted Salmon Medallion with Dilled Cucumbers and Mustard Sauce
Roast Maine Lobster with Potato Purée, Black Trumpet Mushrooms, Edamame Beans and Tarragon
Mushroom Dusted Sea Scallops with English Pea Purée, Shimeji Mushrooms and Meyer Lemon
Pan Seared Tuna with Piperade, Artichokes, White Anchovies and Caper Berries
Pancetta Wrapped Frog Legs with Garlic Purée, Potato, Lentils and Parsley
Soy Marinated Tofu Scallops with Daikon Purée, Baby Bok Choy and Shiitake Mushrooms

Rare Moroccan Spiced Squab with Chermoula and Orange-Cumin Carrots
Lemon Pepper Duck Breast with Duck Hash, Asparagus Purée and Poached Rhubarb
Roasted Loin of Bison with King Trumpet Mushrooms, Glazed Cipollini Onions and Herb Spätzle
Quail Stuffed with Foie Gras, Leeks and Quinoa, Farro, Maitake Mushrooms, Zucchini and Roasted Red Peppers
Herb Crusted Loin of Lamb with Israeli Couscous, English Peas, Spring Onions, Artichokes and Mint
Guinea Hen Breast with Braised Leg, Stinging Nettle Gnocchi, Fava Beans and Marcona Almonds
Seared Filet of Beef with Braised Celery, Potatoes, Bacon, Leeks and Bordelaise Crust

Desserts
Seasonal Sorbet Sampler with Cookies
Baked Chocolate Soufflé with Two Sauces
French Macaroon Ice Cream Sandwiches with Three Sauces
Rhubarb-Strawberry Tart with White Chocolate Sauce and Almond Ice Cream
Chocolate Croissant Bread Pudding with Caramel Mousse Parfait and Chocolate Sorbet
Warm Louisiana Butter Cake with Huckleberry Compote and Vanilla Ice Cream
Non-Cholesterol Grand Marnier Soufflé with Raspberry Sorbet
Trio of Crème Brûlée with Assorted Cookies

Prepared Tableside
Flambéed Bananas with Vanilla Cake, Butter Pecan Ice Cream, Vanilla Crème Fraîche and Candied Pecans
An additional $6 per person

3 Courses $66 :: 4 Courses $83 :: 5 Courses $98