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Dinner - Private Dining Menu

Dinner III


1st Course: Little Gem Salad (green goddess, avocado, crispy shallots, tarragon, kumquat)
2nd Course: Dungeness Crab Cake (remoulade, micro greens)
Entrée Choices: 8 oz Prime Filet Mignon (green peppercorn sauce, sautéed wax beans, mashed potatoes), Pan Roasted Loch Duart Salmon (celery root purée, bell peppers, Padrón peppers, shishito peppers), 14 oz Rib Eye (red wine Bordelaise, roasted fingerling potatoes, pan roasted mushrooms), Herb Risotto (burrata, market vegetables)
Dessert Choices: Chocolate Molten Cake (ice cream of the day), Vanilla Bean Crème Brûlée (fresh fruit), Chocolate Butterscotch Bread Pudding (bourbon caramel sauce)

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