Monday through Friday   ▪   $36, plus tax and gratuity

 

MENU FOR AUGUST

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 Appetizer
(Choice of)

 Cream of Wild Mushroom Soup with Sage Crème Fraiche

 

Parfait of Crab Meat and Avocado

Crème Fraiche and Salmon Caviar

 

Spicy Big Eye Tuna Tartare

Orange Segments, Jalapeno, Pine Nuts, Cilantro, Sesame Oil and Tamari

 

Belgian Endive Salad

Fresh Tomatoes, Shredded Roquefort, Creamy Champagne Vinaigrette

 

Escargot

Baked in a Puff Pastry Shell with Exotic Mushrooms and Fresh Garlic Herb Butter

 

Caesar Salad

Crispy Romaine, Shaved Reggiano, Butter Croutons

 

Entrée

(Choice of)

 

8 oz. Filet Mignon Roquefort on a Bed of Steamed Spinach and Red Potato Mash

Topped with Roquefort Cheese and California Cabernet Sauce

 

Snapper

Orange Segments, Asparagus, Sautéed Pecans, Chardonnay, Lemon Beurre Blanc, Basmati Rice

 

Crispy Duck

Brick Oven Caramelized, Partially Deboned, Black Currant Cassis Sauce, Basmati Rice, Baby Bok Choy

 

Spinach and Ricotta Ravioli

Parmesan Broth, Roasted Tomatoes, Pine Nuts, Fried Sage and Truffle Oil

 

Dessert

(Choice of)

 

Crème Brulée in a Pecan Tuille

Berries, Mango and Berries Purée

 

Chef Kal’s Signature Individual Cheesecake with Blackberry Purée

 

Valrhona Chocolate Cake
Vanilla Ice Cream, Mango and Raspberry Purée

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