Chef's Table
Local Market and Chef Inspired
Tasting Menu
Tuesday – Saturday Evenings
Reservations Required
Arrive at 6:30pm for an hors d’ouevre gathering half hour, be seated for dinner at 7pm,
and enjoy your evening until 11pm.
Our Chef’s Table is BYOB. We are happy to assist with wine selections.
Please advise us of any food allergies when making your reservations.
We look forward to having you join us for a great evening.
Chef Rob and Team
Menu for January 2010
Amuse
Marinated brisket salad with pearl cous cous
Menu
Smoked salmon & tuna tartar parfait with
Wakame seaweed, organic yogurt & black sesame seeds
Caramelized onion soup with lobster ravioli,
Cheese brülee & Vanilla salt
Louisiana gulf shrimp with local mushrooms,
roasted garlic, caper salpion and puff pastry
Citrus macerated pork tenderloin with white cabbage, apples, whole grain mustard dumplings &
brown sugar-lemon sabayon
Warm apple cranberry crostata with raspberry anglaise
individual mocha torte with almonds & slow
Simmered caramel
Truffles & Petit Fours
Coffee service
$75.00 per person++
“Underneath this smile lies everything
all my hopes, anger, pride and shame
make yourself a pact, not to shut doors on the past
just for today,... I am free
I will not lose my faith
It's an inside job today
I know this one thing well”
-ev
|
