Click here to view the Valentines Day 2010 Menu

Starters

Salad of baby arugula, fresh herbs and seasonal berries
with Spanish Manchego cheese, dressed with a light raspberry – red wine vinaigrette
9.95

Grilled romaine lettuce hearts with passion fruit infused
“Caesar” dressing and spiced chick pea ‘croutons
8.95

Sautéed calamari with garlic, capers, and olive oil
9.95

Salad of Brasilian hearts of palm, heirloom tomatoes & truffled goat cheese
13.95

Asian vegetable spring rolls with a sweet chili sauce
9.95 (vegan)

Fresh Peekie toe crab cake with roasted garlic and sweet red pepper cream
15.95

Sautéed French helix escargot with crushed red pepper, slivered garlic & balsamico
9.95

Hand cut steak tartar with salad under glass (raw egg omitted upon request)
19.95

Salad of pan roasted seasonal tomato with Gorgonzola cheese & lump crab meat,
finished with mild Chipotle oil
15.95

Main Courses

Roasted Chilean sea bass with Maine lobster and mango – fresh curry leaf sauce
35.95*

Fresh Dungeness crab cakes with aromatic jasmine rice,
mild saffron - curry sauce and dressed organic greens
27.95

Roasted, farm raised ½ chicken stuffed with imported Brie cheese, walnuts & green peppercorn
with a whole vanilla bean – shoyu gastrique
21.95

Slow roasted farm pig, over creamy, Low Country style grits in a smoky pan jus
33.95

Dark El Rey chocolate and dried spice crusted Atlantic salmon,
mashed potatoes, greens, with garlic and caper infused olive oil
29.95*

Succulent, ten hour slow braised Colorado lamb shank
with spiced sweet potatoes and pomegranate – tamarind glaze
35.95*

Pan seared, tournedos of filet mignon, with truffled goat cheese and tomatillo demi
38.95 (seared grade 1 foie gras add 21.00 supplement)

Risotto of seasonal vegetables, aged Parmesano Reggiano cheese & pomegranate juice
25.95

(please notify your server as we also have more vegetarian and/or vegan options)

Please notify your server of any allergy that you may have.

Desserts

Home made exotic fruit sorbet
with seasonal berries
8.95

Tahitian vanilla bean crème brûlée
9.95

Intense Chocolate pâté : (Dark, white, and Bailey’s Irish cream infused bitter sweet) with a hazelnut tuile and crushed pistachios
11.95

Cheese tray
A selection of imported and domestic artisan cheeses
19.95

Honey - lavender goat cheese stuffed French toast
Made with sweet Challah bread, served with Sri Lankan cinnamon ice cream and Vermont maple syrup
12.95 (because we are not open for breakfast)

Foie Gras with seasonal fruit and mango coulis
“it’s not just for breakfast anymore”
24.95

‘Coffee & Cigarettes’: Homemade espresso ice cream, Chocolate lace ‘ash tray’ cookie, & sandalwood smoked white chocolate cigarettes
10.95

Rum poached pear
wrapped in puff pastry, served with vanilla bean-star anise syrup and homemade ice cream
9.95

All desserts are subject to availability.