MACADAMIA CRUSTED DIVER SCALLOP
Golden Pineapple Salsa  --  Spicy Guava Coulis  --  Chive Oil

OAK GRILLED OSTRICH TENDERLOIN
Portobello Mushroom Carpaccio  --  Dijon and Thyme Aioli  --  Tomato Leek Relish

SMOKED CONFIT OF DUCK
Boursin Garlic Cheese  --  Tart Apples  --  Aged Balsamic Syrup

CHEF'S DAILY APPETIZER CREATION FOR TWO
Featured Dishes Created by Our Chef


• • •   S o u p   • • •

GOLDEN LOBSTER BISQUE
Caramelized Onions  --  Crème Fraiche




• • •   S a l a d s   • • •


MACHE AND WATERCRESS SALAD
Stilton Blue Cheese  --  Poached Pears  --  Candied Walnuts  --  Poppy Seed Vinaigrette

ORGANIC FIELD GREENS
Pine Nuts  -- Parmesan Cheese  --  White Balsamic Vinaigrette


• • •   E n t r e e s   • • •


FIVE SPICE CRUSTED AHI TUNA 
Sweet Chili Noodle Cake  --  Marinated Squid Salad  --  Curried Ginger Glaze

ANCHO RUBBED OMAHA BEEF TENDERLOIN
Chipotle Potato Cake  --  Three Bean Relish-- Tomato Cumin Hollandaise

FENNEL POLLEN DUSTED CHILEAN SEA BASS 
Braised Swiss Chard  --  Sweet Potato Frites  --  Basil Buerre Vert

PROVENCALE HERB MARINATED BREAST OF CHICKEN
Stuffed with Proscuitto Wrapped Buffalo Mozzarella  -- Sundried Tomato Whipped Potates  --  Petite Vegetables  --  Natural Lie jus

MINT PESTO CRUSTED COLORADO RACK OF LAMB
Garlic and Herb Whipped Potatoes  --  Roasted Pepper Relish  --  Pomegranate Demi Glace

BUTTER POACHED COLD WATER LOBSTER TAIL
Duck Sausage Croquette  --  Roasted Baby Fennel and Red Bell Peppers   --  Lemon Caper Buerre Blanc

OAK GRILLED 22oz. BONE-IN RIBEYE
Summer Vegetable Relish  --  Aged Port Reduction