Mother's Day Dinner

Mother’s Day Lunch 2018

11:30am – 3:15pm

please select one item per course

First Course

Corn-Coconut Soup with a Crab-Shrimp Ravioli
English Pea Crostini
multigrain toast topped with hummus, ricotta cheese, spring scallions,
mint, parmesan & fresh English peas
House-Cured Salmon with Burrata
burrata cheese plated over cured salmon, drizzled with a lemon-caper vinaigrette & fried leeks, served with grilled focaccia bread
Stuffed Portabella Mushroom
portabella mushroom stuffed with a filling of quinoa, goat cheese, red bell pepper & olives
Steamed Mussels with Garlic Toast
mussels steamed with herbs, garlic, white wine & cream, topped with garlic toast

Second Course

Maine Lobster Tail with Tarragon Glaze
Maine lobster tail butter poached & finished with a tarragon glaze,
served with house-made gnocchi & seasonal vegetables
(add an extra tail or a petit filet for an additional $16.)
Roast Chicken with Warm Bread Salad
roasted Jidori chicken plated over a warm bread salad with arugula, Lollo Rossa,
shaved fennel, currants & pinenuts tossed in a sherry-Dijon vinaigrette
Shrimp & Grilled Baby Octopus Niçoise Plate
poached shrimp, grilled baby octopus, asparagus, fingerling potatoes,
green beans, cherry tomatoes, arugula & hard-boiled farm eggs,
topped with garlic croutons & drizzled with a niçoise vinaigrette
Wagyu Ribeye Steak Chopped Salad
Wagyu ribeye steak seasoned, blackened & cooked to your preferred temperature, finished with a mint-cilantro pesto plated with a roasted poblano pepper stuffed with goat cheese, hominy, sweet potatoes & roasted red bell pepper
Lyonnaise Duck Confit Salad with Pork Belly Croutons
mixed field greens, frisée, new potatoes & pork belly croutons tossed in warm truffle oil vinaigrette, topped with a poached egg & duck confit (leg-thigh)
Seared Tuna with a Warm Hearts of Palm Salad
seared tuna plated with a fresh hearts of palm salad, forbidden black rice,
finished with a tropical salsa
BBSR
braised beef short ribs simmered with veal stock, red wine, garlic, carrots,
cremini mushrooms & herbs, served over house-made wide noodles

Third Course

Pavlova, Citrus Curd & Strawberry-Rhubarb Compote
S’mores Baked Alaska
vanilla ice with a chocolate sauce swirl over a graham cracker crust,
enclosed in meringue & baked
Bavarois au Chocolat
layered Bavarian cream, unmolded & topped with a Swiss chocolate sauce
$42

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

Half-off wine 🍷 on Mother's Day 2:30-4:30 (seated by 4:30)