Appetizer Mixed Greens Artichoke, Nugget Potato, Champagne Vinaigrette 12 CousCous Salad Winter Vegetables, Chick Pea, Sherry

Vinaigrette 14 Roasted Beets Asian Pear, Pistachio, Goat Cheese 14 Seared Diver Scallop Cauliflower, Golden Raisin, Cashew, Thai Curry Sauce 16 Poached Egg Sunchoke, Bacon, Black Truffle Sauce 15 Bigeye Tuna Tartar Soy-Lime Emulsion, Wasabi Tobiko, Petite Greens 16 Foie Gras Terrine Preserved Apricot, Brioche 18 Pulled Pork Tacos Polenta Tuille, Tomato Marmalade, Avocado 14

Entre Chestnut Agnolotti Prosciutto, Parmesan Broth 12/24 Pappardelle Wild Mushroom Ragu 12/24 Risotto Rock Shrimp, Green Pea, Saffron, Lobster Sauce 12/24 Ricotta Gnudi Walnut Pesto, Chorizo, Parmesan 12/24 Pan Roasted Cod Chowder, Smoked Razor Clam, Fingerling Potato 24 Branzino Beluga Lentils, Broccolini, Soubise, Red Wine-Olive Sauce 24 Duck Breast Confit of Leg, Endive Marmalade, Brussel Sprout, Parsnip 28 Lamb Loin Black-eyed Pea, Swiss Chard,Peanut, Sweet Potato 28 Sides Potato Pure 8 Potato Gratin 8 Brussels Sprouts& Bacon 8 Creamed Spinach 8 Beech Mushrooms 8 Creekstone Ranch Ribeye Watercress, French Fries,Barnaise 45

Dinner March 13, 2012 Chefs Tasting 4 Courses 65 with Wine Paring 100

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Cheese Plate Selection of Artisanal Cheese 3 for 8, 6 for 16 Charcuterie Selection of Cured Meats 16