Click Here for Easter Carryout

Sunday, April 9, 2023
11 am - 8 pm
2941 Easter Menu 
Three-Course Prix Fixe | One Hundred Ten Dollars
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Appetizers

* Caesar Salad
anchovies, shaved Parmesan, Caesar dressing, croutons

* King Salmon Tartare
Korean pepper aioli, citrus gel, avocado, red shiso

Ⓥ Hawaiian Heart of Palm Tartare
pickled red onion, avocado, pencil asparagus tempura

Baked Oysters
roasted peppers, leek fondue, spicy-clam sauce

* American Beef Wagyu Tartare
truffle tapenade egg mimosa, mizuna, crispy noodle


Entrées

Ⓥ Mushroom Risotto
mushroom “chicharon” truffle tapenade, pencil asparagus

*Grilled Braveheart Rib Eye
crispy potato & beef jus aioli, sautéed pea leaves

Halibut
fricassée of peas, seafood sabayon, morels

* Lamb Duo
braised osso bucco, grilled loin, artichoke, marjoram, chive blossom, Spring vegetable

* Earth & Ocean
butter poached lobster & roasted chicken breast, fingerling potato, spinach, lobster sauce


Desserts

Golden Egg
lemon curd, coconut chiffon, coconut gelato

Millefeuille
pistachio “moss”, vanilla Chantilly, pistachio crémeux, raspberry gelato

Chocolate Nest
chocolate ladyfingers, chocolate Bavarian, passion fruit gelato



Executive Chef, Bertrand Chemel
Chef de Cuisine, Ruth Mergaye