First Course for Sit-Down Dinners

Seared foie gras with honey-glazed apricots
Hazelnut brioche and tangerine gastric

Warm foie gras flan with port glazed Mission figs

Smoked duck ravioli with morels and sage cream

House-smoked salmon on warm corn blini
With truffle crème fraÎche and chives

House smoked salmon
With warm fingerling potato salad, mustard dill crème

Seared day boat scallops, smoked salmon cream,
Julienne cucumber and caviar garnish

Seared day boat scallops with spring vegetable salad,
lemon herb vinaigrette

Seared Ahi tuna on a sweet corn and Chioggia beet salad,
basil infused virgin olive oil

Ahi tuna Carpaccio, ginger pickled cucumber,
Crispy beets, curry crème fraÎche

Warm sweet prawn salad,
Arugula, fresh corn and chervil lime vinaigrette

House-made shrimp and shiitake mushroom ravioli,
With ginger, lemongrass cream broth

Dungeness crab ravioli,
Leeks and truffle shellfish butter

Traditional crab cakes
With ginger lime aioli, mango and cucumber salad

House-made Maine lobster ravioli,
lobster chive butter

Fresh pumpkin agnolotti
with sage brown butter, parmesan and Madeira

Grilled eggplant and goat cheese ravioli
with Sun Gold tomato butter and fresh basil