Mother's Day Brunch

Mother’s Day Supper 2016

please select one item per course

First Course

Mushroom Ravioli
Watercress Vichyssoise with a Crab Ravioli
prepared with fresh watercress, potatoes, leeks & herbs, topped with a crab ravioli, served cold
Scallops & Shrimp Cocktail
shaved artichokes, bay shrimp, bay scallops, avocado & preserved lemons
Prosciutto-Wrapped Asparagus with Burrata
grilled asparagus wrapped with prosciutto , arugula, burrata cheese & citronette dressing
Strawberry, Kale & Mascarpone Spring Salad
organic be wise ranch, redbor kale, spring greens, strawberries, shaved fennel, roasted chiogga beets tossed in a honey-chive vinaigrette topped with mascarpone cheese & toasted pinenuts
Goat Cheese Soufflé
served with salad of baby spring greens

Second Course

Alaskan Halibut and Sauce Ravigote
filet of halibut pan sautéed and plated spinach polenta, finished with sauce ravigote
Iron Skillet Roast Chicken
one-half jidori chicken pressed & roasted in an iron skillet with garlic & herbs, served with tarragon mustard & a sautéed cherry tomato salad with charred lemon, fried capers, roasted red bell pepper & spinach
Roasted Prime Rib with Potato Rösti
Black Angus Prime rib-eye, roasted & finished with a roasted garlic au jus, plated with potato rösti, asparagus & charred carrots
Live Maine Lobster with Tarragon Glaze
one-half Maine lobster pan seared & finished with a tarragon glaze, served with house-made gnocchi & seasonal vegetables (for a whole lobster add an additional $15.)

Third Course

Pavlova, Lemon Curd & Strawberry-Rhubarb Compote
Salted Butter Carmel Chocolate Mousse
$54. per guest

per guest
Seating is limited.
Please call the restaurant for reservations.