Kabocha Pumpkin Puree
Red Thai Curry, Coconut, Basil Puree
8
Roasted Beets
Tri Color Beets, Baby Arugula, Maple Syrup,
Fresh goat cheese
10
Caesar Salad
Hearts of romaine, Anchovies,
Asagio crisp, Parmesan Emulsion,
10
Blue Prawns Pad Thai
Salt and pepper prawns, potato noodles,
tamarind, scallions
15
Tuna Tartar
Ginger soy, coconut, chili,
Asian herbs
15
Duck Confit
Queso Azul De Valdeon, pine nut brittle,
Fruit compote, baby Arugula
16
Sweet Potato Ravioli
Garnet Yams, beurre noisette, sage
walnuts
14
Steak Tartar
Wolfe’s Neck Farm Organic Beef, Asian Pear
Wasabi, adzuki bean, Quail Egg, Taro Chips
16
General OM’s Tofu
General OM’s sauce, yu Choy,
Black rice, green onion
22
Grilled Lamb Loin
Parsnip puree, Braised greens
25
Pan roasted salmon
Fennel & red cabbage sauerkraut
Fingerlings, pommery mustard
22
Grilled pork chop
White bean cassolet, escarole,
Lemon onion jam
25
Steak frites
grilled Black Angus filet mignon,
Parmesan truffle frites, baby Arugula,
bordelaise
32
All-Natural Chicken
roasted ½ chicken, rainbow chard,
white wine braised fingerling potato,
bay leaf cream, oregano
23
Big eye tuna
udon noodles, baby bok Choy,
Chinese black mushrooms,
Ginger broth,
togarashi
27
Moulard Duck
Boulanger Potatoes, Mustard Greens, Date Puree
29
CHEF’S TASTING MENU
5 course 75 with wine 105
7 course 100 with wine 130