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Dinner Menu |
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| Mix Green & Three Bean Salad, Saffron Pistachios, Roasted Cherry Tomatoes, Basil Gelee, White Balsamic vinaigrette | 11. |
| Tuna Tartare & Smoked Salmon with Sliced Cucumbers, Diced Tomatoes & Lemon Oil | 16. |
| Grilled Baby Octopus with Greek Salad, Pine Nut Charmula, Kalamata Olive Dust, Sicilian Olive Oil | 15. |
| Porcini Mushroom Ravioli with Wild Mushroom Parmesan Broth, Italian Parsley | 15. |
| Three Cheese Tortellini, Melting Cherry Tomatoes, Summer Squash, Roasted Corn, Burrata Cheese | 16. |
| Roasted Summer Squash Salad, Snap Peas, Radish, Lemon Yogurt Dressing, Garlic Oil | 14. |
| Blue Crab Salad, Tomato Water, Cherry Tomatoes, Frisee Lettuce, Cre´me Fraiche, Micro Mint & Chives | 17. |
| Grilled Ahi Tuna with Seared Hudson Valley Foie Gras, Rosti Potato, Red Wine Herb Sauce | 19. |
| New Zealand Red Snapper with Potato Scales, Wild Rice, Salsify, Crispy Spinach & Red Wine Sauce | 27. |
| Grilled Santa Barbara White Sea Bass With Calamari, Black Gnocchi, Cippolinni Onion, Roasted Corn, Dried Tomato, Xo Sauce | 28. |
| Sockeye Salmon, Chickpeas, Roasted Corn, Heirloom Cherry Tomatoes, Braised Red Onion, Spinach Coconut Curry Sauce | 29. |
| Northern Halibut, Sunchoke Puree, Confit of Fennel, Green Asparagus, Marcona Almond Froth, Jimenez Gastrique | 30. |
| Crispy Rocky Jr. Chicken Breast, Maitake Mushrooms, Spring Onions, New Potato Gnocchi, Sugar Snap Peas, Mushroom Soy Brown Butter | 26. |
| Prime Pork Tenderloin Crepenette, Wild Mushrooms, Roasted Garlic and Potato Puree, Roasted Garlic Jus | 29. |
| Roasted Prime Sirloin of Beef with Mashed Potatoes, Crispy Artichokes, Brown Butter Balsamic Vinaigrette, Red Pepper Juice | 30. |
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Prix Fixe Menu 61. |
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Spring Menu
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| Seared Maine Diver Scallops, Razor Clam "Casino", Sheep's Milk Ricotta Flan, Snap Peas, Roasted Corn Froth & Curry Butter |
| Sous Vide Monk Fish, Piquillo Pepper Stuffed With Bomba Rice and Fennel, French Beans, Almond Cream, Jimenez Gastrique |
| Roasted Duck Breast & Cherry Braised Leg, Smoked Cremini Mushrooms, Spicy Cress, Fresh White Corn Grits, Bing Cherry Sauce |
| "Frozen Grasshopper Terrine" - Chocolate Cookie Crust, Vanilla Ice Cream, Mint Mousse, White Chocolate Whipped Cream, Dark Chocolate Glaze |
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Tasting Menu 75. |
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| Chico |
| Amuse |
| East Coast Ruby Red Shrimp, Dutch White Asparagus, Jamon Serrano, Heirloom Tomato, Tarragon-Uni Vinaigrette |
| New Potato Gnocchi, Morel Mushrooms, English Peas, Sheep's Milk Ricotta |
| Sonoma Lamb Rack, Sirloin & Sausage, Baby Red Onions Braised With Beets, Sunchokes Sautee, Spiced Yogurt |
| Amuse Dessert |
| "Berry Shortcake" Farmers' Market Berries, Butter Biscuit, Berry Sorbet, Vanilla Panna Cotta, Berry Foam |
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Joe Miller Sauvignon Blanc Santa Barbara |
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