First Course |
||
| Lobster & Crawfish Bisque |
12. | |
| Albacore Ceviche with Mango, Jicama, Watermelon Radish & Chiles | 15. | |
| Fresh Louisiana Shrimp with Spicy Dipping Sauce | 15. | |
| Eureka Caesar Salad for Two |
16. | |
| Dungeness Crab & Crawfish Cakes, Winter Greens & Remoulade Sauce |
18. | |
| Macaroni & Cheese with Maine Lobster & White Truffle Oil |
18. | |
Entrées |
||
| Wild Mushroom Napoleon with Shiitake Mushrooms, Mashed Potatoes, Asparagus, Artichokes & Leeks | 27. | |
| Vanilla-Maple Cured Pork Loin with Calvados Sauce, Buttermilk Mashed Potatoes, Bloomsdale Spinach & Pickled Onions | 30. | |
| Oven Roasted California Corvina, Artichoke, Leek & Shiitake Mushroom Sauté with Goat Cheese- Sherry Sauce |
32. | |
| Dry Aged Piedmontese Prime Rib with Hedgehog, Porcini & Portabello Mushrooms and Buttermilk Blue Cheese Mashed Potatoes |
38. | |
| Rack of Lamb with Gratin Potatoes, Asparagus & Cabernet-Rosemary Sauce | 38. | |
|
*Due to market availability items subject to change |
||
|
First Seatings at 6:00, 6:30 & 7:00 |
||
 |
   |
  |